Main
Austrian pork roast (Schweinsbraten)
- Preparation time
- 2 h
- Servings
- serves 6
Ingredients
- Pork — to buy1.2 kg
- Onion — to buy2
- Garlic — to buy3 cloves
- Cumin — to buy1 tsp
- Bière — to buy250 ml
- Stock — to buy200 ml
- Gros sel — to buy1 tbsp
Preparation
Take the pork roast out of the fridge 1 hour before cooking. Score the skin with a sharp knife without cutting into the meat, so it crackles when cooked.
Rub the whole joint generously with salt, caraway and pepper, working it well into the scored skin.
In an ovenproof pot, brown the roast skin-side down for 5 minutes over high heat, then add the sliced onions and crushed garlic around it.
Pour in the beer and stock halfway up the roast without wetting the skin, put in the oven at 160°C and cook for 1.5 hours, basting regularly with the juices.
20 minutes before the end, raise the oven to 220°C to crisp up the skin, keeping an eye that it doesn't burn.
Take the roast out and let it rest for 10 minutes under foil before carving: the meat relaxes and stays juicy.
Strain the cooking juices, reduce for a few minutes over high heat and spoon this sauce over the sliced roast.