Schweinebraten

Bayern Tourismus’s Bayerischer Schweinebraten serves rind-on pork with its own beer sauce and pointed-cabbage salad. This selected recipe uses pork shoulder and the same roasting vessel for the final grill stage; potatoes are its selected separately prepared side.

The soup vegetables are washed and cut coarsely, then enter the roasting vessel with bay leaf and supplied crushed garlic, and are lightly salted. The oven preheats to 130°C. A sharp knife scores the pork rind in diamonds down into the fat. Salt rubs over the upper side; supplied pressed garlic, sweet paprika powder, caraway, salt and generic pepper season the underside.

The shoulder sits rind-side up on the vegetables. One litre of the listed wheat beer is poured in. The roast bakes for three hours and is basted once each hour with its own roasting liquid.

The pointed cabbage loses its core and is cut into fine strips. Supplied cubed Bauchspeck renders in a pan. The other quarter-litre of the same listed beer boils in a separate pot with honey, mustard and apple vinegar until reduced by about half. After cooling a little, the selected hazelnut oil enters in a thin stream while a whisk beats the dressing. Salt and generic pepper adjust it; the same bacon and the salad’s half-teaspoon of caraway join the cabbage. Everything mixes and rests covered.

The cooked roast is portioned. The oven changes to 230°C upper heat. The same roasting sauce is strained, reduced further in its own cooking stage and optionally thickened with ready sauce thickener, then seasoned. The meat returns to the same roasting vessel and grills for about ten minutes until the rind has puffed. It is plated with the cabbage salad and selected separately prepared potatoes, and its own beer sauce is poured over.