🇦🇹 Austria recipe

Schweinsbraten

Name: Schweinsbraten
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Austria
Ingredients: 1.5kg pork shoulder or belly, skin on, scored in a crosshatch pattern; 2 tablespoons caraway seeds, lightly crushed; 4 cloves garlic, minced; 1 tablespoon coarse sea salt; 1 teaspoon freshly ground black pepper; 500ml dark beer or beef stock; 2 large onions, quartered; 2 large carrots, cut into chunks; 2 stalks celery, cut into chunks; 1 tablespoon plain flour for gravy; For braised cabbage: 1 small head white cabbage shredded, 1 onion sliced, 2 tablespoons lard or butter, 1 tablespoon sugar, 2 tablespoons white wine vinegar, 1 teaspoon caraway seeds, salt and pepper

Schweinsbraten is the Sunday roast of Austrian homes and taverns, a magnificent piece of pork with the skin still attached, rubbed with caraway, garlic, and salt, then slow-roasted until the meat is meltingly tender and pulls apart in juicy shreds while the skin transforms into an amber, shatteringly crisp crackling. Served with bread dumplings and braised cabbage, it is Austrian comfort food at its finest.

Prep30 mins + overnight

Cook3 hrs

Serves6

Difficultymedium

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Ingredients

1.5kg pork shoulder or belly, skin on, scored in a crosshatch pattern
2 tablespoons caraway seeds, lightly crushed
4 cloves garlic, minced
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
500ml dark beer or beef stock
2 large onions, quartered
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
1 tablespoon plain flour for gravy
For braised cabbage: 1 small head white cabbage shredded, 1 onion sliced, 2 tablespoons lard or butter, 1 tablespoon sugar, 2 tablespoons white wine vinegar, 1 teaspoon caraway seeds, salt and pepper