BAVARIAN SAUERBRATEN RECIPE SKIN

Remove the pork from the pan and set aside in a bowl to catch any juices. Browning the meat with butter over a medium heat will prevent the paprika from burning.

Brown the pork on all sides, cooking 2-3 minutes per side without moving. SEAR THE MEAT: In an oven-proof pan or casserole, heat the oil and butter over a medium heat until the butter has melted and is foaming.Rub the pork generously with the salt, paprika and pepper then set aside.

BAVARIAN SAUERBRATEN RECIPE SKIN

Use a very sharp knife (a box cutter is excellent for this) to score the skin of the pork in a diamond pattern. PREPARE: Heat the oven to 180☌ / 350☏ / Gas 4.It is lovely served with sauerkraut or coleslaw or simply a crisp green salad.Įven in the warmer weather, we love a roast for Sunday lunch or dinner, with the aroma of a slow-cooked meal wafting through the house and making everyone hungry! You can check out some more of my favourite roasts by clicking here. Traditionally, Bavarian Roast Pork is served with potato dumplings ( kartoffelknödel), but it is perfectly delicious with potato salad, pasta, mashed potatoes of just some good sliced bread. They are inexpensive and useful in loads of recipes.

I’ve included approximate cooking times for the pork in the recipe below, but I’d highly recommend a digital thermometer. Outside of Germany, I’d recommend asking your local butcher for this cut of meat for best results. This is a nicely marbled piece of meat with a good covering of fat (keeps the meat juicy) and skin which crisps up to perfect crackling in the oven. Here in Bavaria, the pork shoulder is used to make this type of roast. What cut of meat is used for Bavarian Roast Pork? Traditionally this tasty roast is served with a dark beer sauce which mostly cooks in the oven at the same time as the meat, so it’s mostly hands-off. Not at all! A lot of people are scared of roasting meat, but once you have the technique, you’ll see it is a lovely easy meal to cook. Is Bavarian Roast pork difficult to cook?

Bavarian sauerbraten recipe