Schweinebraten is a classic German dish that features a succulent and juicy roasted pork loin, typically served with hearty sides such as potato dumplings or roasted vegetables. This dish is a favorite throughout Germany and is often enjoyed as a special occasion meal or as a comforting dinner option.
To prepare Schweinebraten, the pork loin is typically seasoned with a blend of herbs and spices, such as garlic, caraway seeds, and thyme. The meat is then seared in a hot pan to create a crispy crust before being roasted to perfection in the oven. The result is a flavorful and tender roast that is sure to impress.
Schweinebraten is a versatile dish that can be served as a main course for a special family dinner or as a centerpiece for a festive holiday meal. With its rich and savory flavors, it is a beloved classic that is sure to become a favorite in any household.
Ingredients
- 3 lbs pork roast sholder, neck prefer fat top side sholder
- 3 large onions chopped in slices
- 3 large carrots
- 4 cloves garlic crushed
- 2 tbsp salt
- 2 tbsp pepper
- 2 tbsp caraway ground
- 3 tbsp olive oil
Instructions
- Mix the salt, pepper and caraway powder until throughly mixed. Season the pork roast by rubbing the seasoning mixture all over the meat. Insure all areas covered with the seasoning. For maximum flavour, wrap the meat in plastic and refrigerate for about 1.5 hours. I normally prepare this the night before cooking and have never been disappointed. Note: If your using the shoulder then prepare the fat by cutting squares in the fat layer.
- Heat olive oil in a large pan and sear the meat on all side. Once all side are seared then remove the meat. Add the onions and carrots to pan. Stirring frequently to avoid the black bits that come when cooking onions. This will cause your sauce to taste bitter. Once the onions start to caramelise add the minced garlic. Mix the ingredients well.
- When the onions are fully caramelise, add about 2 cups of water scrapping the pan to remove any pieces of meat that may be in the pan. After this boils for about 10 min. Pour the mixture in the roasting pan add the meat on top of the caramelised onions, carrots and garlic. The water should be half the height of the meat, if not add more water.
- Place the meat in the oven at 200 c. for 45 min.
- After 45 min on one side, turn over check the water level. add more if not half level with the meat. Cook for another 45 min.
- NOTE: If you are using the shoulder with the crust fat side up, avoid turning the meat or your crust will not be crunchy. For the shoulder check the water level cook for the first 45 min covered with aluminium foil. Finish off with the foil off.