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.
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How is this dish called in German?
The German entree is called "Schweinekrustenbraten" or "Krustenbraten".
How to pronounce "Schweinkrustenbraten"?
Listen to this audio file to hear how to say "Schweinekrustenbraten".
What Kind of Meat Cut is Best for This Dish?
For an authentic German Schweinekrustenbraten (crispy pork roast), your best bet is either pork shoulder (Boston butt) or a boneless pork loin roast with a nice fat cap. Pork shoulder tends to be richer, juicier, and more forgiving due to its marbling, while pork loin roast is leaner and a bit more delicate. Both will crisp up beautifully for that irresistible crackling crust.
Important: Make sure the roast has a good layer of fat on top, this is essential for creating that perfect crispy skin!
A picnic roast works great for Schweinekrustenbraten. It's actually part of the pork shoulder, just lower down on the leg. Picnic roast tends to have a bit more connective tissue and slightly less marbling compared to the Boston butt, but it still cooks up beautifully tender and juicy. Plus, it usually has that nice thick fat layer that's essential for achieving crispy crackling.
Authentic German Pork Roast with Crackling Recipe
Recipe
Bavarian Pork Roast with Crispy Crackling
Ingredients
Meat
- 5-6 pounds pork roast skin-on
For the Seasoning Mix
- 3 tbsp. mustard
- 1 tsp. ground caraway seeds
- 1 tsp. dried lovage optional
- 1 tsp. garlic paste
- 1 tbsp. coarse Kosher salt
- 1 tsp. black coarse pepper
Other Ingredients
- 2 - 3 cups vegetable or chicken broth
- 1 bottle German beer
- 2 large onions
- 2 carrots
- 1 stalk leek
- 1 tbsp. corn starch
- ⅛ cup water
- salt & pepper to taste
Instructions
- Pre-heat the oven to 260°F.
- Add all ingredients for the pork seasoning, blend to a small bowl and mix well.3 tbsp. mustard, 1 tsp. ground caraway seeds, 1 tsp. dried lovage, 1 tsp. garlic paste, 1 tbsp. coarse Kosher salt, 1 tsp. black coarse pepper
- Brush the pork roast on all sides but the skin side with the seasoning.5-6 pounds pork roast
- Place the roast rind side down into the pan, then pour about ½-inch broth into the pan.2 - 3 cups vegetable or chicken broth
- Place the pan for about 1 hour in the pre-heated oven.
- Remove the pan from the oven and raise the temperature to 320°F.
- Remove the meat from the pan and place it skin-side up on a cutting board. Using a very sharp knife, carefully score the skin in a crisscross pattern—first lengthwise, then crosswise — to create a grid of ½-inch squares. Be sure to cut only through the skin and fat, not into the meat itself, or the crackling may separate from the roast during cooking.
- Clean the vegetables and cut them into roughly 1-inch pieces. Add them to the pan, then place the roast on top, skin side up.2 large onions, 2 carrots, 1 stalk leek
- Pour about half of the bottle beer over the pork roast.1 bottle German beer
- Place the pan back into the oven and cook for another 1 ½ - 2 hours at 320°F.
- Turn on the broiler or set your oven to 450°F and cook until the rind crisps up golden brown. Monitor this process well, it will take only a few minutes.
- Remove the roast from the pan and place it back onto the cutting board.
- You can serve the roast as is with mustard and your favorite sides — or take it up a notch and make a rich, flavorful sauce from the pan drippings.
- If you'd like to make a sauce, strain the vegetables from the pan drippings and pour the liquid into a small saucepan. Add the remaining beer and bring it to a gentle simmer.
- Mix the cornstarch with the cold water to make a slurry. Stir it into the simmering sauce and cook until it thickens. Season with salt and pepper to taste.1 tbsp. corn starch, ⅛ cup water, salt & pepper to taste
Nutrition
Serving Tips
Serve this crispy traditional German pork roast with potato dumplings or bread dumplings and a side of Bavarian cabbage salad or authentic German sauerkraut.
