As a child, I remember waking up on a Sunday morning to the smell of my mothers Bavarian Pork Roast in the oven. She would go to the early church service, and she’d roast the Schweinebraten while we were gone to the later mass. At noon we were ready to sit at the table or Mittagstisch
As I mentioned before, she was an excellent cook, and I must have picked up on it.
Season pork roast with salt, black pepper, paprika, and caraway seeds; spread mustard over pork. Cut squares on the top fat part
Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 10 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celery, and spring onions to the same skillet; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
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.
Bake with the fatty part up in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often with a honey and beer mixture. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed. For a nice crust, heat oven to broil for 15 minutes.
Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes.
After taking the roast out of the oven, wait 10 minutes. Slice pork and serve with dumplings, wide noodles and red sweet and sour cabbage
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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