Aalener Spitzärschle

Ingredients for 6 servings:

• 700 g pork loin(s)
• 6 plums, dried without stones
• 6 almonds, peeled
• 6 cl brandy
• 6 slices of smoked belly
• 200 g cornflakes
• 50 g flour
• 2 eggs
• salt and pepper
• 6 tbsp oil for frying
• 600 ml veal stock
• 1 onion(s)
• 20 g butter
• 1 cup of sweet cream
• 2 cl brandy

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

stuffed pork loin

Soak the dried plums in brandy for at least 4 hours. Then insert an almond into each plum. Cut the pork loin into 6 equal pieces. Cut a hole in the center of each loin and insert a plum. Wrap each loin with a slice of bacon and secure with a toothpick. Season with salt and freshly ground pepper. Crumble the cornflakes with a meat tenderizer and place on a flat plate. Crack the eggs, whisk them, and place them on a flat plate. Place the flour on a third plate. Place an ovenproof glass dish in the oven and preheat it to 180°C. Heat the oil in a non-stick pan. Roll the loin pieces first in flour, then in the egg, and finally in the cornflake crumbs. Immediately place in the hot pan. Fry over moderate heat until golden brown on all sides. Add the seared fillet slices to the glass dish and continue cooking for 12 minutes at 180°C fan-assisted oven. Finely chop the onion and sauté in butter. Deglaze with veal stock. Simmer for 10 minutes and then strain through a sieve. Add the brandy and cream, reduce, and season to taste. This pairs well with spaetzle and a green salad. To serve, cut the Aalen Spitzärschle in half. The story behind it: In Aalen, there was an inn called “zum Roten Ochsen” (Red Ox), where the city’s merchants met in a very small side room in the 18th century. This side room was also called the “Omnibus.” The merchants were the city’s wealthy elite and wanted to keep to themselves. They managed this through excellent marriage policies. However, their circle continued to grow with the addition of children, so the meetings held in the omnibus were increasingly well attended. The Aalen wealthy elite had to move closer together if they wanted to continue meeting there. It became so crowded that they began to be called Olamer (Aalen) Spitzärsche (Aalen Spitzärsche). “Spitzarsch” thus became the nickname of the people of Aalen—and an insult! But the people of Aalen created this recipe—and thus proved that they have a great sense of humor.