Bavarian Knusperbraten
The Bavarian Knusperbraten, known for its crispy texture and rich flavors, is a traditional German pork roast dish. The origins of this delicacy date back to the Bavarian regions where pork is a staple, especially during festive occasions. Its irresistible crust and succulent interior make it a favorite for both locals and visitors.
Ingredients
- Pork Shoulder Roast - 2 kg
- Salt - 2 teaspoons
- Pepper - freshly ground, 1 teaspoon
- Caraway Seeds - 1 teaspoon
- Garlic - 4 cloves, minced
- Onion - 2 large, sliced
- Beer - 1 cup (preferably dark lager)
- Broth - 1 cup, vegetable or chicken
- Mustard - 2 tablespoons
- Olive Oil - 2 tablespoons
- Rosemary - 2 sprigs
- Thyme - 2 sprigs
Preparation
Step 1: Marinating the Pork
Create a blend with salt, pepper, caraway seeds, and garlic. Rub it thoroughly over the pork shoulder roast. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2: Preparing the Roasting Pan
In a roasting pan, add the sliced onions, pouring the beer and broth over them. This will form the flavor base for the pork shoulder roast.
Cooking Process
Step 3: Roasting
Preheat the oven to 200°C (392°F). Place the marinated pork shoulder roast into the roasting pan. Brush with a mix of mustard and olive oil to start forming the crust. Roast for 90 minutes, basting occasionally with the pan juices.
Step 4: Crisping the Crust
For the crispy crust, increase the temperature to 220°C (428°F). Add rosemary and thyme for aroma. Continue roasting for an additional 30 minutes. Use a cooking timer to monitor.
How to Enjoy the Meal
The Bavarian Knusperbraten is best enjoyed with traditional German sides like sauerkraut or red cabbage and potato dumplings. Pair the dish with a cold glass of dark beer for an authentic Bavarian experience.