Entree: Austria – Central Culinary Region – Schweinsbraten (Traditional roast pork with crisp crackling and caraway-flavored gravy)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 3.5 lb (1.6 kg) bone-in pork shoulder or pork roast with rind on
- 2 tbsp (30 g) kosher salt for rub
- 1 tbsp (15 g) coarse sea salt for rind scoring
- 2 tsp (4 g) freshly ground black pepper
- 1 tbsp (7 g) caraway seeds, coarsely crushed
- 4 garlic cloves, minced (approx. 1.2 oz / 35 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, quartered (approx. 10 oz / 300 g)
- 2 carrots, cut into large chunks (approx. 8 oz / 225 g)
- 2 stalks celery, cut into large chunks (approx. 6 oz / 170 g)
- 1 cup (240 ml) dark lager or dry white wine
- 2 cups (480 ml) beef or pork stock
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2 g) marjoram or dried thyme (optional)
- 1 bay leaf
- 1 tbsp (15 ml) apple cider vinegar or white wine vinegar (for deglazing, optional)

Instructions

1. Preheat oven to 350°F (175°C). Pat the pork rind dry with paper towels. Using a sharp knife, score the rind in a crosshatch or parallel lines, cutting through the rind but not deep into the meat.
2. Rub 2 tbsp kosher salt and the crushed caraway seeds over the meat portion, and rub the 1 tbsp coarse sea salt into the rind. Rub minced garlic and 2 tbsp oil over the roast. For best crackling, refrigerate uncovered for 4 hours or overnight to dry the rind, then bring to room temperature before roasting.
3. Place onions, carrots, and celery in a roasting pan to form a rack. Put the pork roast, rind-side up, on top of the vegetables. Tuck the bay leaf and sprinkle marjoram or thyme around the vegetables.
4. Pour 1 cup (240 ml) lager or wine and 1 cup (240 ml) stock into the pan (reserve remaining stock). Roast uncovered for 1 hour, basting the meat occasionally with pan juices.
5. After 1 hour, add remaining 1 cup (240 ml) stock to the pan. Increase oven temperature to 425°F (220°C) and roast an additional 20–30 minutes until rind puffs and becomes crisp and golden; if rind is not crisping evenly, finish under the broiler for 2–4 minutes while watching carefully.
6. Transfer pork to a cutting board and tent loosely with foil. Let rest 15 minutes before carving to retain juices.
7. Meanwhile, strain pan juices into a saucepan, discarding large solids. Skim excess fat, reserving about 2 tbsp (30 ml) fat. Melt 2 tbsp (28 g) butter in the saucepan, whisk in 2 tbsp (16 g) flour and cook 1–2 minutes to make a roux.
8. Gradually whisk in the strained pan juices and any reserved stock, bring to a simmer until thickened to desired consistency. Adjust seasoning with salt, pepper, and 1 tbsp (15 ml) vinegar if desired.
9. Carve roast into slices, serve with crackling and spoon the caraway-flavored gravy over the meat. Traditional sides include potato dumplings or roasted potatoes and sauerkraut.