Austrian Schweinsbraten – Roast Pork with Caraway and Crackling
A staple in Austrian and Bavarian cuisine, Schweinsbraten features slow-roasted pork with crispy skin, flavored with garlic, caraway, and served with sauerkraut or bread dumplings.
Ingredients (Serves 4):
* 1.2kg pork shoulder with skin
* 4 garlic cloves, minced
* 1 tbsp caraway seeds
* 1 onion, quartered
* Salt and pepper
* 500ml beer or stock
Instructions:
1. Score pork skin in a criss-cross pattern. Rub with garlic, caraway, salt, and pepper.
2. Roast at 160°C (320°F) for 2.5 hours. Add beer/stock halfway through.
3. Increase heat to 220°C (430°F) for the last 20 minutes to crisp the skin.
4. Rest before slicing. Serve with sauerkraut or dumplings.
Austrian Tip:
Leftovers are excellent cold in sandwiches with mustard and horseradish.
A staple in Austrian and Bavarian cuisine, Schweinsbraten features slow-roasted pork with crispy skin, flavored with garlic, caraway, and served with sauerkraut or bread dumplings.
Ingredients (Serves 4):
* 1.2kg pork shoulder with skin
* 4 garlic cloves, minced
* 1 tbsp caraway seeds
* 1 onion, quartered
* Salt and pepper
* 500ml beer or stock
Instructions:
1. Score pork skin in a criss-cross pattern. Rub with garlic, caraway, salt, and pepper.
2. Roast at 160°C (320°F) for 2.5 hours. Add beer/stock halfway through.
3. Increase heat to 220°C (430°F) for the last 20 minutes to crisp the skin.
4. Rest before slicing. Serve with sauerkraut or dumplings.
Austrian Tip:
Leftovers are excellent cold in sandwiches with mustard and horseradish.
Austrian Schweinsbraten – Roast Pork with Caraway and Crackling
A staple in Austrian and Bavarian cuisine, Schweinsbraten features slow-roasted pork with crispy skin, flavored with garlic, caraway, and served with sauerkraut or bread dumplings.
Ingredients (Serves 4):
* 1.2kg pork shoulder with skin
* 4 garlic cloves, minced
* 1 tbsp caraway seeds
* 1 onion, quartered
* Salt and pepper
* 500ml beer or stock
Instructions:
1. Score pork skin in a criss-cross pattern. Rub with garlic, caraway, salt, and pepper.
2. Roast at 160°C (320°F) for 2.5 hours. Add beer/stock halfway through.
3. Increase heat to 220°C (430°F) for the last 20 minutes to crisp the skin.
4. Rest before slicing. Serve with sauerkraut or dumplings.
Austrian Tip:
Leftovers are excellent cold in sandwiches with mustard and horseradish.
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