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Confit of Berkshire Pork With Sweet Potato Spaetzle

Confit of Berkshire Pork With Sweet Potato Spaetzle

Randy Evans, executive chef Brennan's of Houston
From The Kitchen Table by Chef Randy Evans

Yield: 4 servings.

3 Tbsp. pickling spice
2 Tbsp. salt
1 Tbsp. granulated sugar
3 lb. Berkshire pork rack
as needed, lard for cooking

3 eggs
1 Tbsp. heavy cream
5 tsp. melted butter
1 1/3 cup hot sweet potato pulp
1/2 tsp. salt
1 1/2 cup all-purpose flour
2 Tbsp. butter
1/4 cup brunoise sweet potato
to taste, salt and pepper
1 tsp. chopped parsley

1/4 cup cane sugar
1 Tbsp. Worcestershire
1 Tbsp. hot sauce
2 Tbsp. yellow mustard
2 Tbsp. sugar cane vinegar
1 cup demi-glace
to taste, salt

  1. For the pork rack: Combine spices, salt and sugar in a coffee grinder and process to a fine grind. Rub ground spices into the pork rack, wrap in plastic wrap to marinate overnight. Heat lard in a deep fry or high-sided stockpot to 365°. Slice pork rack into four chops, leaving the fat cap on. Place the pork chops in a fryer basket and carefully lower into the lard. Cook until internal temperature reaches a minimum of 140°. Remove from the lard and allow to drain and rest on a wire rack for 5 minutes before seving.
  2. For the spaetzle: Mix the eggs, cream, melted butter, salt and hot sweet potato pulp. Mix the flour into the sweet potato mixture to form dough.
  3. Bring a saucepot of salted water to a boil. Use a colander or a spaetzle maker to push the dough through the colander holes over the pot of simmering water. Cook for 2 minutes. Once the spaetzle begins to float, remove it with a perforated spoon to a bowl of ice water. Once the spaetzle has chilled, strain it through a colander and refrigerate covered for up to 2 days.
  4. Heat a saute pan over medium heat. Add 2 Tbsp. buter to the pan then the sweet potatoes. Cook for 2-3 minutes until the potatoes begin to soften. Add spaetzle, seasoning and parsley. Heat through and serve.
  5. For the demi-glace: Heat a saucepan over medium heat and stir in all the ingredients except the demi-glace. Bring to a boil and simmer 5 minutes. Add demi-glace and simmer for 15 minutes. Reserver warm.
  6. To plate: Place a cup of spaetzle on the plate. Cut 3 horizontal slices from the middle of the chop. Lean the pork against the spaetzle. Pour 3 Tbsp. of sauce over the pork.