AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES
Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!
Provided by Dianemwj
Categories World Cuisine Recipes European German
Time 8h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
- Cook in slow cooker on Low 8 to 10 hours.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 30.5 g, Cholesterol 82.9 mg, Fat 15.2 g, Fiber 7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 809.8 mg, Sugar 3.7 g
GERMAN PORK N SAUERKRAUT
I love the sweetness of the applesauce and the kraut. My grandma was German. You can easily increase the recipe by adding more ingredients. I add baby red potatoes while cooking. Slow cook to roast
Provided by Sandy One
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a dutch oven, cook ribs and onion till ribs are browned and onion is tender.
- Remove from heat.
- Combine remaining ingredients and pour over ribs.
- Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.
DEUTSCHE STYLE PORK & SAUERKRAUT
A delicious and flavorful German main dish. Leftovers can be used for making Reuben sandwiches and potato pancakes. The reserved bones can be used for making stock.
Provided by DaleInCO
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the membrane (stomach lining) from the ribs and cut off excessive fat. Rinse under cold running water and pat dry with paper towels. Season the ribs with garlic powder, salt and pepper and place on a rack in a baking pan. Bake in a preheated 400 degree oven for 40 minutes or till the ribs are nicely browned.
- Meanwhile, slice the kielbasa into 3" pieces then slice each piece lengthwise. Or cut the bratwursts in half crosswise then slice them lengthwise. Spray a large skillet with vegetable oil and brown the cut side of the meat slices in a skillet over medium heat till lightly browned. Remove the meat from the skillet and set the meat aside on a plate.
- When the ribs are done, cut into single rib portions and place into an 8 quart stockpot. Add the peppercorns and the ribs to the pot.
- Cut off any fat from the smoked pork chops and place into the stockpot.
- Add the bay leaf and the peppercorns to the stockpot. Add the prepared kielbasa or bratwurst, un-drained sauerkraut and water to the stockpot. Bring to a boil, lower the heat to low, cover and simmer for about 1 hour. Remove the bay leaf and the peppercorns from the pot and discard them before serving the pork & kraut.
- Meanwhile, peel the potatoes and boil in salted water till fork tender.
- Cut the meat from the smoked pork chops, cut the meat into bite sized pieces, return the meat to the pot and reserve the bones for making pork stock in the future.
- Serve with boiled potatoes. My Deutsche family smashes the potatoes on one side of their plates with a fork then they smear some butter over the potatoes. Follow with topping the potatoes with some kraut and kraut juice and placing some meat on the vacant side of their plates. Refrigerate any leftover pork and kraut in a sealable plastic storage bag. Reserve and refrigerate any leftover potatoes in a sealable plastic storage bag for making potato pancakes.
- Guten Appetit.
Nutrition Facts : Calories 1118, Fat 62, SaturatedFat 21.9, Cholesterol 208.6, Sodium 2723.8, Carbohydrate 80.1, Fiber 16.4, Sugar 9.1, Protein 62.9
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