Entree: Austria – Vienna – Schweinsbraten (Traditional Viennese roast pork with crisp crackling and a dark caraway-infused gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 25 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 4 lb (1.8 kg) pork shoulder with rind, bone-in
- 2 tbsp (30 g) coarse salt
- 2 tsp (4 g) freshly ground black pepper
- 1 tbsp (6 g) caraway seeds, lightly crushed
- 6 cloves garlic, smashed
- 2 tbsp (30 ml) lard or neutral oil
- 2 large onions, sliced
- 1 1/2 cups (360 ml) dark lager or roasted beer
- 2 cups (480 ml) beef or pork stock
- 2 tbsp (30 g) all-purpose flour
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 g) brown mustard (optional, for serving)
- Chopped fresh parsley for garnish

Instructions

1. Preheat oven to 450°F (230°C). Pat the pork rind dry and score the rind in a diamond pattern down to the fat but not into the meat.
2. Rub the entire joint with 2 tbsp (30 g) coarse salt, 2 tsp (4 g) pepper, crushed caraway seeds, and rub smashed garlic into the meat around the rind and sides.
3. Heat 2 tbsp (30 ml) lard or oil in a large roasting pan over medium-high heat on the stovetop. Brown the pork on all sides to develop color, then remove briefly.
4. Spread the sliced onions in the pan, pour in 1 1/2 cups (360 ml) dark lager and 2 cups (480 ml) stock. Place the pork on top rind-side up and transfer to the oven.
5. Roast at 450°F (230°C) for 20 minutes to begin crisping the rind, then reduce oven temperature to 350°F (175°C). Roast uncovered for another 1 to 1 1/4 hours, basting occasionally with pan juices, until an instant-read thermometer in the thickest part reads 160°F (71°C).
6. Remove the pork to a cutting board to rest for 15 minutes. Meanwhile, strain pan juices into a saucepan, skim excess fat, and return about 2 tbsp (30 g) fat to the pan.
7. Whisk 2 tbsp (30 g) flour into the fat over medium heat to make a roux, cook 1–2 minutes, then slowly whisk in the strained pan juices and remaining stock. Simmer until thickened and glossy, finish with 2 tbsp (30 g) butter, adjust seasoning.
8. Carve the pork into slices, spoon gravy over, garnish with parsley, and serve with mustard, braised onions, and traditional dumplings or potatoes.