Schweinebraten – Pork roast with dark beer sauce
Bavarian – but very alpine
Pork roast counts to the traditional meals of the Bavarian, Switzerland and Austrian kitchen. The typical Bavarian sauce is made with dark beer and root vegetables. Typically, the Schweinebraten is served with potato dumplings or bread dumplings and Blaukraut or Krautsalat. Usually the leftovers of the Schweinebraten are eaten cold on the next day, either on a bread or just as snack with horse radish and mustard. The pork roast counts to the standard dishes on Bavarian and Austrian menus in restaurants. You can even find modern dish version it in contemporary restaurants. Usually, the neck or the belly parts are used for roasting. The belly parts contain more fat, but are also much softer and more tender.
Good things come to those who wait
A roast pork requires at least 2 hours in preparation. First it is braised slowly until the meat is cooked. In the second part, the crust is grilled in the oven until it darkens and the skin is crispy. To do this, it is also repeatedly doused with cold water and dark beer during braising, so that it does not dry out. The more gently you braise the roast, the softer and juicier it will be in the end. The cure requires some experience, it can burn very quickly, which makes the roast bitter.
Recipe for four persons (or 2 Bavarians)
- 800 gr pork belly meat or neck meat with skin less fat, but not as tender
- 1 carrot
- 1 onion
- 1 leek
- 300-500 ml of dark beer no wheat beer!
- 2 cloves of garlic
- root celery
- Sweet paprika powder Caraway seed (NO CUMIN!), Salt&Pepper
- Preheat the oven to 175 degrees and Pat the meat dry with a paper towel.
- For the crust to be successful, you need to score the rind down to the fat layer. First, cut strips from top left to bottom right, and then run the knife across the rind from top right to bottom left in strips about 1.5 centimeters wide. In this way, the typical rhombuses are created.
- Then rub the prepared meat on all sides with salt, pepper, rose paprika and cumin seeds.
- Place the roast meat in the lightly greased roasting pan with the rind facing up and place in the oven on the middle rack.
- Now peel the onion and cut it into coarse pieces. The leek is washed and cut into wide rings. And when you have cleaned the carrot, you can cut it into large cubes. Slice a small piece of celeriac.
- After the pork has pre-fried for about 10 minutes, take the roaster out of the oven again briefly.
- Spread the vegetables around the meat and pour the roast pork with dark beer. If the liquid is about 1.5 cm high in the roaster, this is sufficient.
- Now return the roaster to the oven, where it should remain for about 1.5 hours. Periodically pour dark beer over the roast. To get a better crust, you can also spread a bit cold water over the skin part every now and then.
- When the meat is cooked, turn off the bottom heat. Remove the roaster briefly from the oven to remove the ingredients for the beer sauce and grill the pork rind at 200 degrees top heat. You must not grill the rind too long, otherwise the crust will burn and turn black!
- For the sauce: Before grilling the pork roast in the finish on top heat, pour the roasting liquid from the roasting pan into a separate small pot. Also remove the vegetables and place them in the roasting liquid. Now put the pork roast back in the oven without ingredients. Put the pot with the roasting liquid and vegetables on the stove. Pour in some more of the dark beer and let the gravy reduce. After about 10 minutes, the fund is creamy. Now it is passed through a sieve and the delicious beer sauce is ready. It can be poured into a sauce boat for serving.
Guides for the meat and the crusty roasting
“Es gibt nix Feiners, wia a Schweiners!“. This is a common saying in Bavaria. It says that there can be nothing tastier than a dish of pork. And with it in the first place naturally the pig roast is meant. Because it always tastes good in Bavaria. And just to be clear, the most important accompaniment to the typical Bavarian roast pork is a freshly tapped Bavarian beer.
To roast the typical crust, the skin of the roast must be cut diagonally deep and the roast must go a second round in the oven under the grill. Use a very sharp knife to cut the skin into 1.5 cm thick strips. When roasting the crust, you should check its condition every 2-3 minutes, as it can burn very quickly, making the whole roast bitter. Very dark is good, but not black! Strain the sauce from the oven and serve it without the vegetables. The vegetables are eaten the next day with the cold leftovers of the meat and make a hearty brunch.