Traditional Schweinebraten Recipe – Classic German Pork Roast

1. Prepare Pork: Score the skin and season with salt, pepper, paprika, and caraway seeds. Let rest.
2. Prepare Vegetables: Arrange onions, carrots, and celery in a roasting pan or Dutch oven. Add beer and stock.
3. Roast Pork: Roast at 350°F (175°C) for 1 ½ hours, basting occasionally. Increase to 425°F (220°C) for the last 20-30 minutes to crisp the skin.
4. Make Gravy: Strain and reduce the roasting liquid. Thicken if desired.
5. Serve: Slice and serve with traditional sides.

Key Ingredients & Substitutions for Schweinebraten

Pork Shoulder or Belly: These are the traditional cuts, because of their fat content and tenderness. You can also use pork loin for a leaner roast, but make sure that it has a layer of fat, so that you can achieve the crispy top.

Dark Beer: Adds flavor and richness to the gravy. For a non alcoholic version I also love to use beef broth.

Caraway Seeds: Provide an earthy, aromatic flavor. If unavailable You can also use fennel seeds as a good substitute.

Garlic and Onions: Essential for the roasting the base and making the gravy. I recommend using fresh garlic and onions.

Root Vegetables: Carrots, celery, and parsnips enhance the flavor of the braising liquid. You can also add any other tasty vegetables, that you have at home.

Seasonings: Salt, pepper, and paprika are traditional, but you can add a pinch of thyme or rosemary for extra flavor. I love to use fresh herbs from my garden, when they are in season, for even better flavor.

Equipment You’ll Need

• Dutch Oven: Ideal for roasting and making the gravy in one pot.
• Sharp Knife: For scoring the pork skin.
• Meat Thermometer: Ensures the roast is cooked to perfection.
• Basting Brush: Helps keep the roast moist and flavorful.
• Roasting Pan: For larger roasts or if you don’t have a Dutch oven.

Step-by-Step Instructions for Perfect Schweinebraten

Step 1: Prepare the Pork

1. Score the Skin: Using a sharp knife, score the pork skin in a crisscross pattern, being careful not to cut into the meat (this way it will not loose it’s juices). This creates the perfect crispy top crackling.
2. Season the Pork: Rub the pork with 1 tbsp salt, 1 tsp pepper, 1 tsp paprika, and 1 tsp caraway seeds. Let it rest for 30 minutes at room temperature, covered in foil.

Step 2: Prepare the Vegetables and Beer Base

3. Preheat Oven: Set your oven to 350°F (175°C), with heating from the top and the bottom.
4. Add the Vegetables: Place 2 onions (quartered), 2 carrots (sliced), and 2 celery stalks (chopped) in the bottom of a Dutch oven or roasting pan.
5. Add Beer: Pour 1 ½ cups (350ml) of dark beer and 1 cup (240ml) chicken stock over the vegetables.

Step 3: Roast the Pork

6. First Roast: Place the pork on top of the vegetables, skin-side up. Roast uncovered for 1 ½ hours, basting every 30 minutes with the beer mixture.
7. Crisp the Skin: Increase the oven temperature to 425°F (220°C) for the last 20-30 minutes to crisp the pork skin.

Step 4: Make the Gravy

8. Remove Pork: Transfer the roast to a cutting board and let it rest for 10-15 minutes.
9. Blend Gravy: Strain the roasting liquid into a saucepan, discarding the vegetables. Simmer and reduce for 10 minutes. For a thicker gravy, whisk in 1 tbsp flour dissolved in water.

Step 5: Serve and Enjoy

10. Slice and Plate: Carve the pork into slices, ensuring each piece has a bit of crackling. Serve with gravy and traditional sides.

Expert Tips for the Best Schweinebraten

Pat the Skin Dry: Ensures the crackling gets crispy, and it will avoid sogginess. I like to use a paper towel to do this.

Use a Thermometer: The internal temperature should be 160°F (71°C) for perfectly cooked pork, without drying it out.

Let It Rest: Resting the meat locks in the juices, making every bite tender. Take it out of the oven and keep it on the counter for 10 – 15 minutes.