What is it?
Bavarian style pork roast with a crispy crackling crust.
How is it called in German?
“Schwein” is the German word for “Pig”.
Bavarian Crispy Crackling Pork Roast
The Bavarian pork roast with crispy crackling crust is inseparably connected to joy of life and the comforts of the land, and definitely belongs among the favorite meals of the traditional Bavarian cuisine.
No other Bavarian specialty has reached a level of importance even close to that of the Bavarian pork roast. The preparation of a “Krustenbraten” doesn’t take much work but still tastes heavenly.
Bavarian Pork Pot Roast with Dark Beer Sauce
- 4 pounds pork roast
- 1 tbsp. caraway
- 1 tsp. marjoram
- 1 tbsp. coarse salt
- 1/2 tbsp. coarse pepper
- 2 tbsp. lard
- 2 large onions
- 2 tsp. garlic paste
- 1 large carrot
- 1/2 celery root or 2 small parsnip
- 1 large leek
- 2 cups dark beer
- 1 cup beef broth
- 2 tbsp. corn starch
- 1/4 cup water
- Wash pork roast and pat dry.
- Mix caraway, garlic paste, salt, pepper and rub pork roast from all sides.
- Clean and chop leek, carrots, celery root or turnips roughly.
- In a large dutch oven melt lard over medium-low heat.
- Cut onions into large slices, set into pot, and place roast on onions.
- Add beer, broth and vegetables.
- Bring to a boil and cover with lid.
- Simmer on medium low heat for about 1 hour.
- Turn roast and simmer for another hour.
- Remove roast to a plate to rest and keep warm.
- Strain the liquid into a small sauce pan.
- Mix corn starch into 1/4 cup water and add to sauce pan.
- Cook and whisk gravy to thicken, about 5 minutes.
- Season to taste.
Serve this cripsy pork roast with potato or bread dumplings and a side of white cabbage salad or “Specksauerkraut” bacon sauerkraut.