WebIn a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy. In a small saucepan, combine the cream, powdered erythritol, and sea salt …
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The key ingredients for a classic Schweinebraten are simple – pork shoulder, root vegetables and dark German lager. However, the choice of meat matters. As the name unequivocally suggests the best cut of pork to use for Schweinebraten is boneless pork shoulder from near the neck of the pig (see diagram below).
The Best Cut of meat to use. The key ingredients for a classic Schweinebraten are simple – pork, root vegetables and dark German lager. However, the choice of meat matters. As the name unequivocally suggests the best cut of pork to use for Schweinebraten is boneless pork shoulder from near the neck of the pig (see diagram below).
In direct translation from German Schweinebraten means pork roast or roasted pork (schwein=pig and braten=to roast/roasted). When the pork meat has a considerable fat cap with the skin on top it is also called Krustenbraten on account of the crispy and puffy skin that results during the time spent in the oven.
The most authentic side to serve with Schweinebraten is braised red cabbage, in German Rotkohl or Blaukraut. We have a recipe for it coming up or you can check out the one we included in our Traditional Oktoberfest Foods curated compilation. German potato dumplings are also a very traditional side as are mashed potatoes.