Traditional Schweinebraten
Ingredients
- 1.2 kgPork shoulder (with rind)
- 500 mlBrown beer (abbey or bock style)
- 2 pcYellow onion (quartered)
- 2 pcCarrot (roughly sliced)
- 150 gCeleriac (cubed)
- 3 pcGarlic (crushed)
- 1 tbspCaraway seeds (whole)
- 1 tbspMustard (to rub the meat)
- 2 tbspSunflower oil
- 1 tbspGray sea salt
- 1 tspBlack peppercorns (crushed)
- 250 mlBeef bouillon powder (warm)
Method
Tender pork roast with a crackling rind that snaps. The dark beer sauce is thick, rich, and carries the deep aroma of caraway seeds.
- 1
Score the pork rind with a sharp knife without cutting into the meat. Rub the roast vigorously with salt, pepper, and mustard.
- 2
In a pot, heat the oil. Sear the meat on all sides until well browned. Add the onion, carrot, and celeriac cut into large cubes. Let the vegetables brown.
- 3
Deglaze with the dark beer and pork stock, scraping the juices from the bottom of the pot. Add the caraway seeds and crushed garlic. Cover and bake at 160°C for about 2 hours. Regularly baste the meat with the juices.
- 4
Remove the roast and keep it warm. Strain the juice through a fine sieve and reduce it over heat until the sauce coats the spoon. It should be shiny and smooth.
Frequently asked questions
How do you get this dish right?
- For extra crispy crackling, finish the roast for 5 minutes under the oven broiler.
- Do not trim the fat from the pork shoulder; it bastes the meat during the slow roasting process.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will jellify; reheat gently in a pan with a splash of water.
