Simon Haigermoser has turned almost every screw since the complete takeover of the Postwirt in Annaberg in 2018. The result is a modern culinary feel-good place. This includes squid salad as well as home-distilled gin and an event hall that plays all the bits.
With the first bite of roast pork, the guest loses his restraint: the first bite is ideally a mixture of tender meat and a crispy, but not too hard crust. If the bite lands in your mouth combined with the liquid-intensive sauce with a light beer note, you only stop when there’s nothing left of the 200-gram roast. Sounds like a normal pub experience. But little is normal in Simon Haigermoser’s Postwirt: since the takeover in 2018, the young owner and chef has revised the menu (there is now also squid salad), distils his own gin, turns on the disco lights in the cellar, invites international guests such as the Bavarian G’stanzl singer Renate Maier into the large event hall, completely rebuilt the guest garden. And closed on Sunday. In quiet Annaberg! approx. 1.7 kg of Austrian pork, pork loin with rindSalt, pepper, garlic, cumin, some paprikaTartragon mustardVegetable brothMarch beer A daring innkeeper – with excellent cuisine!Season the meat with salt, pepper, garlic, some paprika, cumin, brush with tarragon mustard, meat wrong Place in the roaster with the rind facing down, pour in the vegetable broth to a thickness of about 2 cm and roast in a preheated oven at 160 degrees for 30 minutes. Take out, turn the roast over, score the rind in a diamond shape (not the meat), put it back in the oven at 170 degrees for another 60 to 70 minutes, pour broth over it regularly. Fry the crust over the top heat for the remaining five minutes until crispy and golden brown. Strain the sauce, thicken as you like.www.post-wirt.atPhone: 06463 20216
source site-12