Schweinebraten Recipe Pork Roast

Authentic Schweinebraten German Pork Roast Bavarian Style

WEBDec 11, 2023 · directions. wash and pat dry roast. mix all dry ingredients together and rub onto roast. spread a liberal amount of mustard onto roast. heat oil in a heavy roasting …

Rating: 4/5(7)
1. wash and pat dry roast.
2. mix all dry ingredients together and rub onto roast.
3. spread a liberal amount of mustard onto roast.
4. heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.

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Bayrischer Schweinebraten (Bavarian Roast Pork)

WEBDec 24, 2022 · Directions. Preheat oven to 350 degrees F (175 degrees C). Season pork loin with salt, black pepper, paprika, and caraway seeds; …

Rating: 5/5(18)
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
3. Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
4. Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.

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Traditional Schweinebraten German Roast Pork Shoulder Recipe

WEBAug 2, 2023 · Place cooled cumin mixture and mustard seeds in a spice grinder; grind into a coarse powder, about 10 seconds. Transfer back to the small bowl and add the paprika, …

1. Remove and discard dark green tops from leeks (or save for stock). Rinse leeks thoroughly under cold water to remove all sand; pat dry. Slice leeks into 1/2-inch rounds (you’ll have about 2 cups). Set aside.
2. If the butcher did not remove the bone: Using a boning knife, carefully remove shoulder blade from pork shoulder (be careful not to damage fat cap); discard bone (or save for stock). Trim shoulder until uniformly shaped and between 4 1/2 to 5 pounds in total weight.
3. Using a sharp paring knife, score the fat cap of the pork in a crosshatch pattern, slicing no more than 1/4-inch deep into fat. Set aside, uncovered, at room temperature on a roasting pan fitted with a rack.
4. Cook cumin seeds and caraway seeds in a small skillet over medium, stirring often, until toasted and fragrant, 4 to 5 minutes. Transfer to a small bowl; let stand until completely cooled, about 5 minutes.

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