Roasted Pork with Potatoes and Onions (Schweinsbraten)
Schweinsbraten, also called bratl or roast salted pork, is a traditional meal of the Austrian, Bavarian, and even Bohemian cuisine. Nowadays, a Bratl is a dish for social events rather than an everyday meal. Served in a tray as “Bratl in der Rein”, it is often the highlight of social get-togethers. Typical side dishes are “Stöcklkraut” (parboiled and roasted cabbage) and “Knödel” (dumplings). Even the cold bratl is a very tasty snack, particularly in combination with bread, horseradish and a glass of beer or “Most” (a typical Austrian beverage, which is comparable to cider).
Ingredients
- 1 bottle (12 oz) lager beer
- 1 piece (1.5 kg) pork
- 8 medium potatoes
- 2 tbsp caraway seeds
- 1 pinch salt (or to taste)
- 1 pinch freshly-milled black pepper (or to taste)
- 1 clove garlic, crushed
- 2 medium-sized yellow onions
Ingredients for 7 servings (3.4 kg) · the original recipe
Method
- 1
Preheat the oven to 170–190°C.
Oven - 2
Wash the meat thoroughly and pat it dry with a paper towel. For a crispy crunch on top of the meat, cut a diamond pattern (each about 1 inch long) into the fat side.
- 3
Rub salt, pepper and garlic well into the meat.
- 4
Fill a roasting tray with water to a depth of 2 cm and place the meat with the fat side down in it. Sprinkle it with caraway seeds and place onion rings on it.
- 5
Wash the peeled potatoes and place them next to the roast. Now roast the meat in the oven at 220°C for about 1 hour.
Oven - 6
As soon as the potatoes are soft, take them out of the dish and cover them with foil. Then turn the fat side of the meat up, sprinkle it again with caraway seeds and thinly sliced onions.
- 7
Roast it for another 30–45 minutes, basting it frequently with juices from the dish or beer. If there is not enough liquid, you may add water. Only baste with little broth each time. Brush the crispy rind once more with cold beer towards the end of the cooking time. This ensures a crispy crackling.
- 8
The meat is done when only juice oozes out (no blood), and the crust should be brown and crunchy.
- 9
Deglaze the pan with beer and hot water and season it with salt and pepper. Scrape all browned bits sticking to the pan for a tasty sauce. Cut the meat into thin slices and arrange them with gravy, potatoes, and bread dumplings on a plate.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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