Entree: Austria – Salzburg & Alpine Austria – Schweinsbraten mit Knödel (Roast pork served with traditional bread dumplings and a rich pan gravy)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 2 hrs 45 min

Additional 15 min

Total 4 hrs

Ingredients

- 1 bone-in pork shoulder roast, approx. 4 lb (1.8 kg), skin-on if available
- 2 tbsp (30 ml) lard or vegetable oil
- 2 tbsp (36 g) coarse salt
- 2 tsp (4 g) freshly ground black pepper
- 1 tbsp (15 ml) whole caraway seeds
- 6 garlic cloves (approx. 18 g), crushed
- 2 medium onions, sliced (about 12 oz / 340 g)
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or pork stock
- 2 bay leaves
- 1 tsp (1 g) dried marjoram (optional)
- 8 cups (280 g) day-old bread cubes for Knödel
- 1 cup (240 ml) whole milk, warmed
- 2 large eggs (approx. 100 g), beaten
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 3 tbsp (45 g) butter
- 2 oz (60 g) bacon, diced (optional, for Knödel flavor)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (6 g) salt for Knödel
- 1/2 tsp (2 g) white or black pepper for Knödel
- 1/2 cup (60 g) all-purpose flour (to bind Knödel)
- Additional salt and pepper to taste for gravy

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork roast dry and score the skin in a crosshatch if skin-on.
2. Rub the roast all over with 1 tbsp (15 ml) lard or oil, then season generously with 1 tbsp (18 g) of the coarse salt, 1 tsp (2 g) pepper, crushed garlic, and half the caraway seeds; press seasoning into the scored skin.
3. In a heavy roasting pan over medium-high heat on the stovetop, brown the roast on all sides in remaining lard or oil, 8–10 minutes total, then remove briefly.
4. Sauté the sliced onions in the same pan until soft, about 6–8 minutes; deglaze with the white wine, scraping up browned bits. Add the stock, remaining caraway seeds, bay leaves, and dried marjoram if using.
5. Return the roast to the pan skin-side up, cover loosely with foil, and roast in the oven 2 to 2.5 hours until the internal temperature reaches about 160°F (71°C). Remove foil for the last 30–45 minutes to crisp the skin; increase oven to 425°F (220°C) for the final 10–15 minutes if needed for crackling.
6. While the roast cooks, make the Knödel: melt 3 tbsp (45 g) butter in a skillet and sauté the finely chopped onion (and diced bacon if using) until translucent and lightly browned, about 6–8 minutes.
7. Place the bread cubes in a large bowl. Mix the warmed milk with the beaten eggs, sautéed onion (and bacon), parsley, 1 tsp (6 g) salt, 1/2 tsp (2 g) pepper, and stir into the bread. Add up to 1/2 cup (60 g) flour to achieve a moist but firm mixture that holds together. Let rest 10 minutes to absorb.
8. With wet hands, form the mixture into 8 medium dumplings. Bring a large pot of salted water to a gentle simmer. Cook dumplings in batches, 12–15 minutes, until firm and cooked through; remove with a slotted spoon and keep warm.
9. When the pork is done, transfer to a cutting board and rest 15 minutes. Strain pan juices into a saucepan, skim excess fat, and simmer; adjust seasoning with salt and pepper and, if desired, thicken with a tablespoon of flour mixed into a paste or a cornstarch slurry to reach desired gravy consistency.
10. Slice the pork roast, serve with bread dumplings, spoon the pan gravy over, and garnish with additional chopped parsley.