GERMAN SCHWEINEBRATEN (PORK ROAST)
Steps:
- Preheat oven to 375°F (190°C). Score the skin of the roast, but not the fat in even 1 inch wide sections. Cut perpendicular to the roast, first in one direction and then the other. Rub down the roast with salt and pepper. Stick a handful of cloves across the top of the roast where crosses are formed by your cuts. Heat oil in sauce pan and sear the roast on all sides for a minute. Set aside roast and add carrots, potatoes and onions to the roasting pan. Add vegetable stock. Place the roast back into the roasting pan and sprinkle juniper berries over the top. Bake in oven for 2 - 2.5 hours or until the skin on top is crunchy and crispy. While cooking, use liquids from the roasting pan to baste the roast every 20-30 minutes. After it has been cooking about 1 hour, add 1/4 of the Weissbier, pouring it over the top of the roast. Then baste again after 30 minutes with drippings from the pan. An hour after the first shot of Weissbier, add the other 1/4 over the top of the roast. Once the skin has become crunchy, turn on the broiler and broil the roast until the top pops. Remove from oven. For gravy, drain all the liquid from the roasting pan and put it in a saucepan. Put the roast back into the roasting pan and into the oven until you are ready to serve it. Add cornstarch to the saucepan and cook at medium heat until the sauce begins to thicken, about 15-20 minutes. Season to taste with salt, pepper and powdered vegetable stock. Remove the roast from the oven again and place on a cutting board. Cut into 3/4 - 1 inch thick slices. Serve warm with gravy, dumplings, red cabbage and roasted potatoes
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Hk khan123 Khan123
[email protected]I would definitely make this recipe again.
JEMIL ROHAN
[email protected]This is a great recipe for a special occasion.
Max Proudman
[email protected]I'm a beginner cook and this recipe was easy to follow.
Paul Ikaari
[email protected]I had a hard time finding pork shoulder at the store. I ended up using pork loin instead, and it turned out fine.
Kurtis Lee
[email protected]This recipe is a bit bland for my taste. I would add some more spices and herbs next time.
Angelo Jesus Avendaño Garcia
[email protected]I'm not a big fan of pork, but I really enjoyed this recipe. The meat was so tender and flavorful.
amina aftab
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Eni Muca
[email protected]The only thing I would change about this recipe is to add more vegetables. I think it would be even better with some roasted carrots and potatoes.
Md Omr
[email protected]I love how easy this recipe is to make. I can throw it in the oven and forget about it until it's time to eat.
Makulo Katana
[email protected]This is my go-to recipe for pork roast. It's always a crowd-pleaser.
Nambuya Annet
[email protected]I made this for a party and it was a huge success. Everyone raved about how delicious it was.
Mboni Landscapers
[email protected]I followed the recipe exactly, and it turned out perfectly. The pork was fall-apart tender and the sauce was rich and flavorful.
Nipu Chy
[email protected]This German Schweinebraten Pork Roast recipe was a hit with my family! The meat was tender and juicy, and the crackling was perfectly crispy. I served it with mashed potatoes and gravy, and everyone loved it.