Dinner recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4508129

Roasted Pork with Potatoes and Onions (Schweinsbraten)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min groups6–8 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4508129

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #main course #recipes using beer #recipes using caraway #recipes using onion #recipes using pork #recipes using potato #recipes with images #roasted
Dinner

Ingredients

Scale
  • 1 bottle (12 oz) lager beer
  • 1 piece (1.5 kg) pork
  • 8 medium potatoes
  • 2 tbsp caraway seeds
  • 1 pinch salt (or to taste)
  • 1 pinch freshly-milled black pepper (or to taste)
  • 1 clove garlic, crushed
  • 2 medium-sized yellow onions

Directions

  1. Preheat the oven to 170–190°C.
  2. Wash the meat thoroughly and pat it dry with a paper towel. For a crispy crunch on top of the meat, cut a diamond pattern (each about 1 inch long) into the fat side.
  3. Rub salt, pepper and garlic well into the meat.
  4. Fill a roasting tray with water to a depth of 2 cm and place the meat with the fat side down in it. Sprinkle it with caraway seeds and place onion rings on it.
  5. Wash the peeled potatoes and place them next to the roast. Now roast the meat in the oven at 220°C for about 1 hour.
  6. As soon as the potatoes are soft, take them out of the dish and cover them with foil. Then turn the fat side of the meat up, sprinkle it again with caraway seeds and thinly sliced onions.
  7. Roast it for another 30–45 minutes, basting it frequently with juices from the dish or beer. If there is not enough liquid, you may add water. Only baste with little broth each time. Brush the crispy rind once more with cold beer towards the end of the cooking time. This ensures a crispy crackling.
  8. The meat is done when only juice oozes out (no blood), and the crust should be brown and crunchy.
  9. Deglaze the pan with beer and hot water and season it with salt and pepper. Scrape all browned bits sticking to the pan for a tasty sauce. Cut the meat into thin slices and arrange them with gravy, potatoes, and bread dumplings on a plate.

Notes

The ideal roast gravy is brown and translucent. Don’t thicken it with flour or cornstarch. This is deemed a deadly sin for Bratl-Connoisseurs!

To add a wonderful aroma to the gravy, pour some beer over the meat shortly before it is done.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.