Schweinebraten (German Roast Pork)

Bavarian roast pork with a crackling crust, cooked on a bed of onions and served with a dark beer gravy.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h 30m
Total: 2 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.5kg boneless pork shoulder, rind scored
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp caraway seeds
  • 4 cloves garlic, crushed
  • 2 tbsp sunflower oil
  • 2 onions, quartered
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 500ml dark German beer (Dunkel)
  • 300ml beef stock
  • 1 tbsp cornflour mixed with 2 tbsp water

Method

  1. Heat the oven to 220°C (200°C fan). Mix the salt, pepper, caraway and garlic and rub all over the pork, working it into the scores.

  2. Place the onions, carrots and celery in a roasting tin and sit the pork on top, rind-side up. Pour the beer and stock around it.

  3. Roast for 30 minutes to start the crackling, then reduce to 170°C (150°C fan) and roast for 1 hour 45 minutes, basting with the juices.

  4. If the crackling is not crisp, increase the oven to 230°C (210°C fan) for the last 10 to 15 minutes.

  5. Rest the pork for 15 minutes. Strain the juices into a pan, thicken with the cornflour mixture and simmer for 3 minutes.

  6. Carve and serve with the gravy, potato dumplings and sauerkraut.