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German Pork Roast RecipeBavarian SchweinsbratenGerman pork roast is a very easy German recipe and one that is enjoyed widely in Bavaria. You will need: 1kg pork shoulder with rind. Wash the meat thoroughly, dry and season with freshly ground salt and pepper. Rub the salt and pepper well into the meat. Score the pork rind with a sharp knife. Pour water in a roasting tray to a depth of 2cm. Then place the meat, rind down, into the roasting tray. Slice two medium sized onions (with the skin on) into 1/2cm thick rings. Slice 3 garlic cloves and place over the meat. Sprinkle 2 dessert spoons of cararway seeds over the meat. Place in a preheated oven at 250 degrees C for half an hour. Then turn the meat over, rind facing up and baste. It is important to loosen the crust away from the meat and do not baste with too much broth at one time. Baste little and often. Cook for another hour and a half. Near the end of the cooking time brush the crispy rind with cold dark beer or cold water. This will ensure crispy crackling. The sauce must be brown and clear. Never thicken with flour or cornflour. In Bavaria that would be a deadly sin! Enjoy my German pork roast recipe with
potato dumplings
or Sauerkraut.
SchweinebratenDon't add garlic cloves. Add marjoram and a slice of brown bread to the sauce. Serve with dumplings. SchweinshaxePrepare as Schweinebraten. Cooking time for a large Haxe is1 1/2-2 hours. Cover the meat with aluminium foil for the first half an hour. Then turn up the heat to 230 degrees C. Serve with potato dumplings, Sauerkraut or Kraut Salad. Back to Tasty German Recipe Home German Pork Roast to more Meat Recipes
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