Entree: Liechtenstein – Schweinsbraten (A slow-roasted pork shoulder with crisp crackling served with a savory pan gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 10 min

Ingredients

- 4 lb (1.8 kg) pork shoulder, skin on, bone-in
- 2 tsp (10 g) coarse salt for the skin, plus additional salt for seasoning
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (8 g) caraway seeds, lightly crushed
- 1 tsp (2 g) dried marjoram
- 4 cloves garlic, smashed
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, quartered
- 1 cup (240 ml) beef or pork stock
- 1/2 cup (120 ml) beer (optional, for basting and flavor)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water for gravy (optional)

Instructions

1. Remove the pork from the refrigerator 1 hour before cooking to come toward room temperature. Preheat the oven to 325°F (165°C).
2. Score the pork skin in parallel lines about 1/2 inch apart with a sharp knife without cutting into the meat. Pat the skin very dry with paper towels.
3. Rub the meat side with 1 tsp (5 g) coarse salt, 1 tsp (5 g) black pepper, crushed caraway seeds, marjoram, and press smashed garlic onto the meat. Rub the skin generously with the remaining 2 tsp (10 g) coarse salt and a little vegetable oil to help draw moisture from the skin.
4. Place the quartered onions in the base of a roasting pan to form a rack, set the pork shoulder on top skin-side up. Pour stock and beer (if using) into the pan around the onions, not over the skin.
5. Roast at 325°F (165°C) for about 2 to 2 1/2 hours, basting occasionally with pan juices. If the skin is not crackling after 1 1/2–2 hours, increase oven temperature to 425°F (220°C) for the last 20–30 minutes to crisp the crackling, watching closely to avoid burning.
6. Remove the pork from the oven and transfer to a cutting board; tent loosely with foil and rest 15–20 minutes before carving to allow juices to redistribute.
7. While the roast rests, make gravy: skim excess fat from the pan juices, place the roasting pan over medium heat on the stovetop, stir in the cornstarch slurry 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water, and simmer until thickened to taste. Strain if desired.
8. Carve the Schweinsbraten into slices, serve with pan gravy and traditional sides such as roasted potatoes or steamed dumplings.