Schweinsbraten

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While I was in Munich Norbert and I spent almost the entire Sunday making Schweinsbraten – a pork roast. Norbert and I used to live together during my studies in Regensburg. It was the time I felt in love with the Bavarian culture: beer garden, a harsh but friendly appearance, food and beverages in general, a passion for tradition and a sometimes disturbing but nonetheless likable patriotism for their own state and culture.

And back then we used to make pork roasts on Sundays to have dinner with friends, before Tatort (a THE German TV show). Below you see some photos of the preparation and the dinner. I shot the photos with the Fuji X-E2 and used some VSCO filters from my iPhone.

Ingredients:

for the pork roast:
pork shoulder with rind!!! (a lot – at least 3kg – 6-7 lbs)
stuff for a very intense broth – also use extra bones for extra taste
herbs and seasonings like juniper berries, bay leaves, parsley, pepper, salt, …
garlic

for the dumplings:
old bread rolls
parsley
milk
eggs
seasonings

Get in touch for more precise recipes.

And here is what we did. We prepared the roast by pickling it in a salt solution over night and watering the clay pot. On the next day we cooked a broth, mixed it and filled the roast with the broth while using a syringe to get it more juicy. We didn’t have a fancy kitchen syringe, so we used a medical syringe. It works well – you just need a tip that’s wide enough for the thick liquid.

Place the roast in the clay pot with the rind down and add the rest of the broth and the seasoning to the roast. Cook it in the oven for at least 3 hours.

While the roast is infusing with the broth and getting more and more delicious, we prepared the dumplings by adding every ingredient into a bowl and mixing it with your hands.

Take the roast and turn it with the rind facing upwards. Put on the grill and let it roast until you hear the fat cracking up and exploding. It should get crusty and golden brown (ca. 30 mins).

Use the liquids from the clay pot for the actual sauce, just reduce it and thicken it with a white roux.

Form the dumpling dough into little balls (in the size of tennis balls), put them in boiling water for 5-10 mins.

Enjoy!

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Oh and the best part: leftover pork roast is as delicious as the actual meal. We placed the roast on a German brown bread and topped it with left over sauce. Thank you, Bavaria!

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Schweinsbraten