Entree: Germany – Bavaria – Schweinsbraten (Roast pork with crispy crackling and a savory beer-onion gravy, traditional in Bavaria)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 35 min

Ingredients

- 3.5 lb (1.6 kg) pork shoulder or pork roast with rind, skin scored
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) coarse salt, plus extra for the rind
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (6 g) caraway seeds, lightly crushed
- 2 tbsp (30 g) Dijon or German-style mustard
- 2 large onions, quartered
- 3 cloves garlic, smashed
- 2 cups (480 ml) dark lager or Märzen beer
- 1 cup (240 ml) beef or pork stock
- 2 bay leaves
- 1 tsp (5 g) paprika (sweet)
- 1 tbsp (15 g) flour (optional, for thickening gravy)

Instructions

1. Preheat the oven to 475°F (245°C). Pat the pork rind very dry with paper towels. Score the rind in parallel lines about 1/2 inch (1 cm) apart, cutting through the skin but not deep into the meat.
2. Rub the meat side with vegetable oil, mustard, salt, pepper, and paprika. Rub a little coarse salt into the scored rind to help draw out moisture and promote crackling.
3. Place the onions and garlic in the bottom of a roasting pan to form a rack. Put the pork on top, rind side up. Add bay leaves and pour 1 cup (240 ml) beer and 1/2 cup (120 ml) stock into the pan (not over the rind).
4. Roast at 475°F (245°C) for 20–25 minutes to jump-start the crackling. Reduce oven temperature to 350°F (175°C). Pour remaining beer and stock into the pan and continue roasting until the internal temperature reaches 160°F (71°C), about 1.5–2 hours depending on roast size.
5. During roasting, baste the meat occasionally with pan juices, taking care not to wet the rind excessively. If some areas of rind are not crisping, increase oven to 425°F (220°C) for the last 10–15 minutes.
6. Remove the roast to a cutting board and let rest 15–20 minutes. Meanwhile, strain pan juices into a saucepan, discarding solids, and skim excess fat. Bring juices to a simmer.
7. If desired, thicken gravy: whisk 1 tbsp (15 g) flour into 2 tbsp (30 ml) cold water to make a slurry, then whisk into simmering pan juices until thickened. Adjust seasoning with salt and pepper.
8. Slice the pork, ensuring each portion has a piece of crackling, and serve with the beer-onion gravy, dumplings, or roasted potatoes.