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Schweinsbraten

Main · National

Schweinsbraten

⏱ 2h 40m 📍 National Nut-free

Austrian Sunday roast pork with crispy crackling — slow-roasted with caraway, garlic, and dark beer gravy.

G Gluten

Ingredients

  • 1.5kg pork shoulder or leg, skin scored
  • 1 tbsp caraway seeds
  • 4 garlic cloves, minced
  • 1 tsp salt
  • 300ml dark beer
  • 200ml pork stock
  • 2 onions, roughly chopped

Method

  1. Rub pork all over with garlic, caraway, and salt. Press into the scored skin especially.
  2. Roast on a bed of onions at 220C for 30 minutes to crisp the skin.
  3. Reduce to 160C. Pour beer and stock around (not over) the pork. Roast a further 2 hours, basting every 30 minutes.
  4. Remove pork to rest. Strain pan juices and reduce to a rich gravy. Serve with bread dumplings and braised cabbage.