🍖 Schweinebraten (Bavarian roast pork)

Name: Schweinebraten (Bavarian roast pork)
Total time: 180 min
Yield: 6
Cuisine: Germany · Bavaria
Ingredients: 1.5 kg pork shoulder with skin; 2 tsp caraway seeds, lightly crushed; 4 garlic cloves, crushed; 2 onions, quartered; 500 ml dark beer; Salt and pepper; 6 potato dumplings, to serve

Origin: Germany · Bavaria

910kcal

per serving · 350 g

260kcal

per 100 g

60 gProtein17 g / 100 g

52 gFat15 g / 100 g

42 gCarbs12 g / 100 g

Schweinebraten is Bavarian roast pork, usually shoulder with the skin left on, seasoned with caraway, garlic and salt and roasted on a bed of onions with dark beer until the skin turns into crisp crackling. The pan juices become a rich gravy. It is served in thick slices with potato dumplings and often sauerkraut or cabbage salad.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein17 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: pork

Not veganbecause of: pork, potato dumpling

Contains porkbecause of: pork

Contains glutenbecause of: beer, potato dumpling

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

porkcarawaygarliconionbeerpotato dumpling

Recipe

6 servings180 min

Ingredients

1.5 kg pork shoulder with skin
2 tsp caraway seeds, lightly crushed
4 garlic cloves, crushed
2 onions, quartered
500 ml dark beer
Salt and pepper
6 potato dumplings, to serve

Method

Heat the oven to 180 °C. Score the skin in a diamond pattern without cutting into the meat.
Rub the meat (not the skin) with garlic, caraway, salt and pepper, and rub salt into the skin.
Put the onions in a roasting tin, add the pork skin side up and pour in the beer and 250 ml water.
Roast for about 2.5 hours, basting the meat now and then and topping up the liquid.
Raise the heat to 220 °C for the last 20 minutes until the skin crackles.
Rest the meat for 10 minutes, strain and skim the pan juices, and serve sliced with the dumplings and gravy.

How to make it lighter

Skim the fat off the gravy before serving.
Eat the lean meat and leave most of the crackling and fat layer.
Have one dumpling and add sauerkraut or a large cabbage salad.

History

Schweinebraten is a classic Sunday dish in Bavaria and is served in almost every traditional inn and beer hall there. Versions with crackling are known as Krustenbraten, and roast pork of this kind is also popular in Austria.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →