Schweinebraten (Bavarian Roast Pork with Crackling and Beer Gravy)
Local name: Bayerischer Schweinebraten
In short: Bavarian roast pork shoulder with a blistered crackling crust, a caraway and garlic rub, and a dark beer gravy made from the pan juices. It takes about 3 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 40 min
- Resting
- 8 h
- Total
- 3 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
In Bavaria, Schweinebraten is the roast that fills the table at family lunches and in beer halls. A pork shoulder with the rind scored is rubbed with caraway and garlic, roasted slowly over vegetables and finished at high heat until the skin blisters into crackling. The pan juices and dark beer become the gravy. Serve it with Semmelknödel and red cabbage or a crisp slaw.
Instructions
- The day before, pat the pork dry. Score the rind 1 cm (1/2 inch) apart through the skin and fat only, not the meat. Rub the salt into the rind and cuts.
- Mix the pepper, caraway, paprika and garlic and rub it over the meat sides and underside, avoiding the rind. Leave the pork uncovered in the fridge for at least 8 hours to dry the skin.
- Heat the oven to 180°C (350°F). Wipe the rind dry again. Spread the onions, carrots and celeriac in a roasting pan, set the pork on top rind up, and pour the water around it.
- Roast for 1 hour. Pour 250 ml (1 cup) of the beer into the pan, away from the rind, and roast for another hour and 15 minutes, adding hot water if the pan dries out.
- Raise the oven to 230°C (445°F) and roast 20 to 25 minutes, watching closely, until the rind blisters and turns crisp. The meat should read at least 80°C (175°F) for tender slices.
- Move the roast to a board and rest it, uncovered, for 15 minutes so the crackling stays crisp.
- Strain the pan juices into a saucepan, pressing the vegetables, and skim off the fat. Add the remaining beer and simmer 10 minutes until reduced by a third. Thicken with the cornstarch mixture if you like and season.
- Carve into thick slices, cutting through the crackling with a serrated knife or kitchen shears. Serve with the gravy.
Tips
- Crackling depends on dry skin. Leave the rind uncovered overnight in the fridge and keep liquid off it while roasting.
- Pork neck stays juiciest. Leg gives neater slices but is drier, so shorten the roasting time and watch the temperature.
Questions and answers
Why is my crackling not crisp?
The rind was probably damp. Dry it overnight uncovered, keep liquid off it while roasting and finish with a short blast of high heat. Resting the roast uncovered also helps.
Can I make the gravy without beer?
Yes. Use pork or chicken stock with a small splash of apple cider vinegar. The gravy will taste slightly sweeter.
How do I store leftover roast pork?
Slice it and refrigerate in the gravy for up to 4 days. Reheat gently, and crisp any leftover crackling separately in a hot oven for 5 minutes.
How long does it take to make Schweinebraten (Bavarian Roast Pork with Crackling and Beer Gravy)?
About 3 h 5 min in total: 25 min of preparation and 2 h 40 min of cooking.
How many calories are in Schweinebraten (Bavarian Roast Pork with Crackling and Beer Gravy)?
About 410 kcal per serving, with 40 g of protein, 9 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 9 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
