Schweine braten
Schweinebraten is a traditional German roast pork dish prepared by slow roasting seasoned pork shoulder with onions, garlic, and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder | 1 | Kilogram |
| Onion | 2 | Count |
| Garlic | 4 | Clove |
| Carrot | 2 | Count |
| Celery | 2 | Stalk |
| Bay Leaf | 2 | Count |
| Caraway Seeds | 1 | Tsp |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
| Vegetable Oil | 2 | Tbsp |
| Chicken Broth | 500 | Milliliters |
| Whole Milk | 250 | Milliliters |
| Flour | 2 | Tbsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Season the pork shoulder with salt, pepper, and caraway seeds.
- Heat vegetable oil in a large oven-safe pot over medium-high heat and sear the pork shoulder on all sides until browned.
- Remove the pork from the pot and set aside. In the same pot, add onions, garlic, carrots, and celery. Sauté until the onions are translucent.
- Return the pork to the pot, add bay leaves, and pour in the chicken broth. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Roast for about 2 hours or until the pork is tender.
- Remove the pork from the pot and let it rest. Strain the cooking liquid and reserve for gravy.
- In a saucepan, melt butter and whisk in flour to make a roux. Gradually add the reserved cooking liquid and milk, whisking continuously until the gravy thickens.
- Slice the pork and serve with the prepared gravy.
Prep
- Thaw pork shoulder if frozen, at least 12 hours in advance.
Kitchen equipment
Large Oven-safe PotStrainerWhisk