Schweinebraten: Roasted pork with dumplings.
- 3-4 lbs pork shoulder or pork roast
- 2 tablespoons mustard
- 4 garlic cloves, minced
- 1 large onion, chopped
- 2 teaspoons thyme
- 2 teaspoons marjoram
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 2 tablespoons vegetable oil or lard
- 2 cups beef or chicken stock
- 2 cups flour
- 3/4 cup milk
- 1 egg
- 1/2 teaspoon baking powder
- Salt to taste
- Optional: sauerkraut or braised cabbage, for serving
Schweinebraten is a classic German dish that consists of succulent roasted pork often accompanied by hearty bread or potato dumplings and braised cabbage or sauerkraut. The pork roast is traditionally marinated overnight with a mixture of mustard, garlic, onions, and a blend of herbs such as thyme, marjoram, and caraway seeds. It is then slow-roasted to perfection, resulting in tender meat with a flavorful crust. The dish is commonly served with a rich gravy made from the meat's juices, making it an ultimate comfort food that's perfect for family gatherings and festive occasions.
Introduction:
Hearty, satisfying, and steeped in the affectionate warmth of beloved family recipes, this Grandma's Hearty Roast Pork with Rustic Vegetables and Perfect Gravy harks back to the goodness of uncomplicated, yet mouthwatering, home cooking. This recipe, inspired by the culinary wisdom of our grandmothers, features succulent pork neck roasted to perfection and served with a simple but flavorful vegetable assortment and an irresistible gravy. Whether for a Sunday dinner or a special family gathering, this dish is sure to evoke nostalgia and earn you compliments from every generation at the table.
Ingredients:
- 2.6 kg pork neck
- Salt, to taste
- Water, as needed
- Black pepper, to taste
- Root vegetables of your choice (e.g., carrots, celery, onions, parsley root)
- Mustard (optional)
- Red wine or unsweetened grape juice, for deglazing
- Approximately 1 liter of water, for the roasting pan
- 3 bay leaves
- 4 cloves
Equipment:
- Roasting pan
- Stove
- Oven
Prep Time: 20 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 50 minutes
Servings: 8-10 people (depending on portions)
Instructions:
1. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit).
2. Season the pork neck generously with salt. If you wish, add a splash of water to the meat—this is a grandmother's trick for keeping the roast moist.
3. Heat a roasting pan over medium-high heat, place the pork neck in the pan, and sear on all sides until browned.
4. While the meat is searing, prepare the root vegetables by peeling and cutting them into large chunks.
5. Once the pork is browned, remove it from the pan momentarily and set aside. Add pepper to the meat now, as desired.
6. In the same pan, add the prepared vegetables and sauté briefly to release their flavors and to give them some color.
7. Deglaze the pan with red wine or unsweetened grape juice, scraping up any browned bits from the bottom of the pan for added flavor. Allow the liquid to reduce by half.
8. Place the seared pork neck back into the roasting pan on top of the vegetables. Add approximately 1 liter of water until the meat is partially submerged. Add the bay leaves and cloves to the liquid.
9. Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven.
10. Roast for 1 hour and 30 minutes, or until the pork is tender and the internal temperature reaches at least 145 degrees Fahrenheit (63 degrees Celsius) when checked with a meat thermometer.
11. Once cooked, remove the pork from the oven and let it rest while covered for about 10-15 minutes before slicing. This allows the juices to redistribute and ensures the meat stays juicy.
12. While the meat rests, strain the vegetables and liquid from the roasting pan to make your gravy. Heat the strained liquid in a saucepan, adjust seasonings as needed, and thicken with a roux or cornstarch slurry if desired.
13. Slice the rested pork and serve with the gravy and your choice of sides such as boiled potatoes, potato dumplings, or your favorite vegetables garnished with almonds, bacon, or butter as per traditional pairings.
Cooking Tips:
- Don't add pepper to the pork before searing, as it may burn and create a bitter taste. Add the pepper post-searing.
- Choose vegetables according to what's in season for the best flavor and texture.
- If you have leftovers, they make excellent cold roast pork sandwiches or can be repurposed into new delicious meals.
Attribution:
Recipe courtesy of CALLEkocht - Grandma's Recipes. For the original recipe and more delicious dishes, visit their YouTube channel: https://www.youtube.com/@CALLEkocht
#roastpork #grandmascooking #familyrecipe
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
Schweinebraten: Roasted pork with dumplings.
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