Entree: Germany – Bavaria – Bayerischer Schweinebraten (Classic Bavarian roast pork with crackling, served with a rich beer-and-onion gravy)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 35 min

Ingredients

- 3.5 lb (1.6 kg) pork shoulder roast with rind (skin on)
- 2 tsp (10 g) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (8 g) caraway seeds, lightly crushed
- 4 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, quartered
- 2 carrots, cut into chunks
- 1 celery stalk, cut into chunks
- 1 cup (240 ml) dark lager or dunkel beer
- 2 cups (480 ml) beef or pork stock
- 2 bay leaves
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) cold water (for slurry) or more as needed
- 1 tbsp (15 ml) Dijon mustard (optional, for serving)

Instructions

1. Preheat oven to 475°F (245°C). Pat the pork rind very dry with paper towels. Using a sharp knife, score the rind in parallel lines about 1/2 inch (1 cm) apart, cutting through the skin without deeply into meat.
2. Rub the roast all over with coarse salt, black pepper, crushed caraway and minced garlic, working some seasoning into the scores. Let rest at room temperature 20–30 minutes.
3. Heat the vegetable oil in a large ovenproof roasting pan over medium-high heat. Sear the pork roast rind-side down until the rind begins to puff and color, then turn to brown the sides, about 6–8 minutes total.
4. Scatter the quartered onions, carrots and celery around the roast. Pour the beer and stock into the pan, add bay leaves, and transfer to the oven.
5. Roast at 475°F (245°C) for 20–30 minutes to set and crisp the crackling, then reduce oven temperature to 325°F (160°C) and continue roasting until an internal temperature of 160°F (71°C) is reached, about 1 to 1 1/2 hours more depending on size. Baste pan juices over the roast occasionally.
6. Remove the roast to a cutting board and tent with foil to rest 15–20 minutes while making the gravy.
7. Strain the pan juices into a saucepan, skim excess fat, and bring to a simmer. Whisk 2 tbsp flour into a little fat or cold water to form a slurry (or make a roux with reserved fat), then whisk into the simmering juices until thickened. Adjust seasoning with salt and pepper and finish with a splash of beer or stock if needed.
8. Slice the pork, serve with the rich gravy and any traditional sides such as potato dumplings or braised red cabbage.