Traditional Austrian Roast Pork

It’s definitely not healthy, it is definitely not light – but it is tasty: roast pork. I don’t prepare this dish very often, because – to be honest – I don’t like dishes with so much meat, and in particular not pork. That’s why I prepare Wiener Schnitzel with chicken. And that means, that my Schnitzel are nor real Wiener Schnitzel, because it has to be prepared with veal or pork.

But from time to time, especially in winter, I can’t resist roast pork. When it is cold, humid, dark and foggy outside, roast pork with bread dumplings or potato dumplings and sauerkraut is the perfect soul food.

It takes some time to prepare roast pork, and it needs quite a lot of attention: While in oven, it needs to be basted with juice from the roasting tray. Otherwise, the meat will not become tender but dry and hard. But this dish is definitely worth the effort.

But which cut of pork you use for roast pork? For this recipe I used pork butt without bone. It’s perfect because it has – at least in my opinion – the perfect structure for a tender roast pork. Moreover, in Austria we also use tenderloin or belly for roast pork.

The following recipe serves four. It is not recommendable to prepare roast pork in a smaller quantity. The piece of meat needs quite a volume to get the right consistency.

You need:

– approx. 1 kg/ 35.3 oz pork butt
– 250 g/ 8.8 oz pig bones in small pieces
– 4 to 5 garlic cloves
– 1 1/2 tablespoons lard
– 1 tablespoon salt
– pepper
– 1/2 onion
– 250 ml/ 8.5 fl oz beer
– 1 teaspoon caraway seeds

You do:

1. Wash pork and pork bones and dab dry.

2. Chop garlic finely.

3. Rub pork with salt, pepper and chopped garlic.

4. In a roaster or an ovenproof pan heat lard and sear pork from all sides. Take care that garlic doesn’t get too dark (otherwise it gets a bitter taste).

5. Preheat oven to 170°C/338°F.

6. Remove pork from roaster, put pig bones and onion inside, place pork on the top. Sprinkle with caraway seeds and pour beer over it.

 

7. Put into oven for about two hours at 170°C/338°F. Baste with juice from the roaster every 15 minutes. If necessary add more beer, broth or water.

8. After that time prick with a skewer: If the liquid is clear, roast is done. Then switch off oven and let roast rest for about 15 minutes.

9. Cut into slices and serve with strained juice, bread dumplings or potato dumplings and sauerkraut.

10. Enjoy your meal!