German Pork Roast Food

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
• Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
• Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

GERMAN PORK ROAST

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!

Steps:

• Prick skin: Poke lots of small holes all over the pork knuckle's skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
• Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
• Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
• Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
• Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork - on the flesh, skin, and getting into all the cracks and crevices.
• Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
• "Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
• Preheat oven to 180°C / 350°F (160°C fan).
• Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
• Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
• Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
• Remove knuckle from oven, transfer knuckle to a tray.
• Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
• Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
• Skin should be crispy, dip golden and mostly bubbly.
• Rest: Rest 15 minutes before serving with German Beer Gravy!
• Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
• Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
• Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

SLOW COOKER GERMAN-STYLE PORK ROAST

Steps:

• Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
• Season the pork roast with salt and pepper. Lay atop the potatoes.
• Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
• Cook in slow cooker on Low 8-10 hours.

PORK ROAST FRANCONIAN STYLE

Steps:

• In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.
• Brush the tenderloin with the spice mix from all sides.
• Cube the onions.
• Peel carrots, clean leek and finely slice all.
• Heat Butterschmalz over medium heat and fry onions until translucent.
• Place the meat into the pot and brown meat from all sides.
• Add the finely chopped vegetables and fry for a couple of minutes on medium heat.
• Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.
• Break bread into pieces and place around the meat.
• Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.
• Add the beer to the pot, cover pot again and let simmer for about 15 min.
• Remove the meat from the pot and keep warm.
• Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.
• The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.
• Bring to a boil and let simmer until desired thickness.
• In the meantime, slice the meat into finger thick slices.
• Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.

SCHWEINEBRATEN - GERMAN STYLE ROAST PORK

Steps:

• 1. Rub the entire roast all over with the oil and sprinkle with caraway, salt and pepper, and other spices. Let stand for one hour and then place into the slow cooker
• 2. Wash the cabbage and cut into wedges. Add to slow cooker on top of roast. Add carrots, onions, and liquids to the slow cooker and turn on Low Heat. Cover and cook 5 - 6 hours.
• 3. Add fingerling potatoes to the slow cooker. Cover and continue cooking about 4 more hours.
• 4. Slice the roast thinly and serve with the broth and vegetables on the side.

GERMAN SCHWEINEBRATEN (PORK ROAST)

Steps:

• Preheat oven to 375°F (190°C). Score the skin of the roast, but not the fat in even 1 inch wide sections. Cut perpendicular to the roast, first in one direction and then the other. Rub down the roast with salt and pepper. Stick a handful of cloves across the top of the roast where crosses are formed by your cuts. Heat oil in sauce pan and sear the roast on all sides for a minute. Set aside roast and add carrots, potatoes and onions to the roasting pan. Add vegetable stock. Place the roast back into the roasting pan and sprinkle juniper berries over the top. Bake in oven for 2 - 2.5 hours or until the skin on top is crunchy and crispy. While cooking, use liquids from the roasting pan to baste the roast every 20-30 minutes. After it has been cooking about 1 hour, add 1/4 of the Weissbier, pouring it over the top of the roast. Then baste again after 30 minutes with drippings from the pan. An hour after the first shot of Weissbier, add the other 1/4 over the top of the roast. Once the skin has become crunchy, turn on the broiler and broil the roast until the top pops. Remove from oven. For gravy, drain all the liquid from the roasting pan and put it in a saucepan. Put the roast back into the roasting pan and into the oven until you are ready to serve it. Add cornstarch to the saucepan and cook at medium heat until the sauce begins to thicken, about 15-20 minutes. Season to taste with salt, pepper and powdered vegetable stock. Remove the roast from the oven again and place on a cutting board. Cut into 3/4 - 1 inch thick slices. Serve warm with gravy, dumplings, red cabbage and roasted potatoes