Schweinsbraten mit Kraut und Knödel
A quintessential Austrian roast pork dish, featuring succulent, slow-roasted pork with a crispy crackling, served with braised red cabbage and bread dumplings.
🧂 Ingredients
- 1.5 kg Pork shoulder or belly(with rind)
- 3 large Onions(quartered)
- 4 cloves Garlic(peeled)
- 2 medium Carrots(roughly chopped)
- 1 roughly chopped Celery stalk
- 500 ml Beef or vegetable broth
- 250 ml Dark beer (e.g., Märzen)
- 2 tsp Marjoram(dried)
- 1 tsp Caraway seeds
- generous amount Salt
- to taste Black pepper(freshly ground)
- 1 medium Red cabbage(shredded)
- 1 tart Apple(peeled, cored, and diced)
- 2 tbsp Red wine vinegar
- 4-6 pieces Bread dumplings (Semmelknödel)(store-bought or homemade)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Score the rind of the pork in a diamond pattern, being careful not to cut into the meat. Rub the entire piece of pork generously with salt and pepper, pressing it into the scores of the rind.
💡 Tip: Ensure the rind is very dry for maximum crispiness. - 2
Place the quartered onions, garlic cloves, carrots, and celery in the bottom of a roasting pan. Place the pork on top of the vegetables, rind-side up.
💡 Tip: The vegetables will form the base for the gravy. - 3
Pour the beef broth and dark beer into the roasting pan around the pork. Sprinkle the marjoram and caraway seeds over the pork and vegetables.
💡 Tip: Using beer adds a lovely depth of flavor to the gravy. - 4
Roast in the preheated oven for about 2 hours, basting the pork with the pan juices every 30 minutes. The meat should be tender.
💡 Tip: If the rind is not browning or crisping up, you can increase the oven temperature to 200°C (400°F) for the last 20-30 minutes, watching carefully to prevent burning. - 5
While the pork is roasting, prepare the red cabbage. In a separate pot, sauté the shredded red cabbage with a little fat (butter or lard) until slightly softened. Add the diced apple, red wine vinegar, and a splash of water or broth. Season with salt and pepper. Cover and simmer for about 45-60 minutes, or until tender.
💡 Tip: A pinch of sugar can be added to balance the tartness of the cabbage and vinegar. - 6
Once the pork is cooked and the rind is crispy, remove the pork from the roasting pan and let it rest for 15-20 minutes before carving.
- 7
Strain the pan juices into a saucepan, discarding the solids. Skim off any excess fat. Bring the juices to a simmer and reduce to thicken into a gravy. Season to taste.
💡 Tip: For a thicker gravy, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering juices. - 8
Carve the Schweinsbraten into thick slices. Serve with the braised red cabbage, bread dumplings, and plenty of the rich gravy.
💡 Pro Tips
- ✓The key to crispy crackling is scoring the rind deeply and ensuring it's very dry before roasting.
- ✓Don't skip the resting period for the pork; it allows the juices to redistribute, resulting in a more tender and moist meat.
- ✓Good quality dark beer is essential for authentic flavor in the gravy.
🔄 Variations
- Add a bay leaf to the braising liquid for extra aroma.
- Serve with potato dumplings (Kartoffelknödel) instead of bread dumplings.
- A spoonful of lingonberry jam can be served alongside for a sweet and tart contrast.