Schweinebraten (Pork Roast) with a Twist

Welcome to my first food blog – to kick off this journey I have decided to make a pork roast for you, with as promised a twist! I have prepared for you a traditional Bavarian Schweinebraten (pork roast) with the famous beer sauce but have added the British’s favourite roast potatoes and Yorkshire pudding.

Schweinebraten is considered to be one of the most traditional and popular dishes in Bavaria, the typical version of this dish comes from meat stock and German dark beer. Typically, this dish is served with a cabbage salad, potato- or German bread dumpling. The usual ingredients of this dish are caraway seeds, coriander, garlic and marjoram.

You shouldn’t have any troubles in finding any of the ingredients, if you are unsure where to buy dark German beer, I have always been successful in Waitrose and Tesco with a price of around £1.20 - £1.75 a bottle.

I hope you enjoy this dish and the cooking and if you could leave me any feedback and comments, please feel free to do so!

Share your dishes with the #Speckheim on Instagram!

Recipe:

Ingredients Schweinebraten:

Serves:

4 – 6 People

Time:

Prep: 40mins

Cooking: 120mins.

Difficulty: Medium

Pork:

2kg boneless pork shoulder

1 clove of garlic

1 Onion (cut into chunks)

2 Carrot (sliced)

250ml Chicken or Beef Broth (I used Chicken)

1 bottle of German dark beer or lager (make sure its German and ideally dark)

2 Tbsp Oil

500g Leek

1 Tbsp Salt

1 tsp Black Pepper

1 tsp Marjoram

1 tsp Ground Caraway Seed

Potatoes:

500g of potatoes

A knob of butter

Garlic powder

Salt

Pepper

Yorkshire Puddings:

140g of plain flour

4 eggs

200ml milk

Salt

Pepper

Method:

For the pork roast, pre-heat the oven to 225° degrees. Cut parallel lines into the rind, do not make the cuts deeper than 2cm. Cut the leeks, carrots and onions into slices or chunks in preparation for the pork.

Take the salt, pepper and caraway seeds and rub the entire pork shoulder with this and make sure its covered evenly

Once you have completed the seasoning take the pork shoulder and place it into a 10cm deep oven dish. Add 250ml of stock now, make sure you do not cover the meat, pour it in around the meat

Now, put the pork roast into the pre-heated oven and let it cook for 30mins.

While you are waiting for the 30 mins to pass peel your potatoes and put them on a par-boil for roughly 15mins.

If you are still waiting for the 30mins to pass, you can use this time to prepare the Yorkshire Pudding mixture (if you wish to make them from scratch).

To make the mixture, tip 140g of plain flour into a bowl, make a wheal and beat in four eggs until it is smooth. Gradually add 200ml of milk and continue beating the mixture until it is lump-free. Then season with salt and pepper.

Once the 30mins have passed, take out the pork roast, add the prepared leeks, carrots and onions all around the meat.

Then take the bottle of dark beer and pour over the meat and vegetables. Use about 150ml. Return the roast back to the oven now.

Leave the pork roast in the oven for another 90mins now, pouring some more beer over it every 30mins. Towards the end of the time do not pour it directly over the meat again, but around it.

At this point the potatoes should be done, drain them and let them cool down (trust me), once they are cool enough cut them into nice sized chunks. Butter the oven dish you are going to use and add the potatoes into it.

Season with garlic powder, salt and pepper and at to the oven, when the pork roast has about 45mins left.

Remember to keep adding the beer to the meat.

When there is 15mins left with the roast and potatoes, drizzle some oil in the Yorkshire baking form, spread it and put the tray into the oven to pre-heat.

After a couple of minutes or when it is hot take the tray back out and put the mixture into the form. Put the tray back into the oven for roughly 10-12mins. Do not open the oven in this time!

Once everything is done take it all out – most importantly take the roast out of the oven dish and put it onto a plate with a kitchen towel to drain the excess fat and let the meat rest.

Pour the juices from the oven dish into a bowl through a sieve and save for serving. You can blend the vegetables and juices together if you like – I kept it as a thin sauce as it is already a heavy dish. To thicken the sauce, add some soy sauce.

Once everything above has been done, serve and enjoy!

Guten Appetit!

Yours,

SpeckHeim