Schweinebraten mit Knödel
Introduction to Schweinebraten mit Knödel
Schweinebraten mit Knödel, or roast pork with dumplings, is a classic Bavarian dish that perfectly encapsulates the hearty and comforting nature of German cuisine. Known for its rich flavors and robust textures, this dish is a mainstay during festive celebrations and family gatherings. The origins of Schweinebraten can be traced back to the Middle Ages, where roasting meat was both a necessity and a show of opulence during feasts. Its pairing with Knödel, or potato dumplings, creates a balanced meal that is both filling and satisfying.
Ingredients
- Pork Shoulder - 1.5 kg
- Salt - 2 tablespoons
- Black Pepper - 1 tablespoon
- Garlic - 4 cloves
- Onion - 1 large
- Carrot - 2 medium
- Celery - 2 sticks
- Bay Leaf - 2 leaves
- Juniper Berries - 4 berries
- Butter - 3 tablespoons
- Beef Broth - 500 ml
- Potatoes - 1 kg for Knödel
- Egg - 1 large
- Flour - 100 g
- Nutmeg - 1 teaspoon
- Fresh Parsley - for garnish
Preparation
Preparing the Pork
Start by scoring the pork shoulder with a sharp knife. Season it generously with salt and black pepper. Peel and crush the garlic cloves, and rub them into the surface of the meat, ensuring it is well-flavored. Let the pork rest at room temperature for at least 30 minutes to absorb the seasoning.
Preparing the Vegetables
Dice the onion, carrots, and celery. These aromatics will form the base for your roast.
Making the Knödel
Boil the potatoes until tender, then mash them thoroughly. Allow the mash to cool slightly before incorporating the egg, flour, and nutmeg. Mix until you achieve a doughy consistency. Form the mixture into golf-ball-sized dumplings and set aside.
Cooking Process
Roasting the Pork
Preheat your oven to 180°C (356°F). In a roasting pan, melt the butter over medium heat and sweat the diced onion, carrots, and celery until soft. Place the seasoned pork shoulder atop the vegetables. Add the bay leaves and juniper berries, and pour in the beef broth. Cover the pan with aluminum foil or an ovenproof lid.
Roast the pork for approximately 2.5 to 3 hours, or until the meat is tender and falls apart easily. During the last 30 minutes, remove the cover to allow the skin to crisp up. You may use a cooking timer to keep track of your cooking time.
Cooking the Knödel
Bring a pot of salted water to a gentle simmer. Carefully drop the dumplings in and cook for about 20 minutes, or until they float to the surface. Use a slotted spoon to remove them, allowing excess water to drain.
Serving Schweinebraten mit Knödel
Once your pork shoulder is roasted to perfection, let it rest for a few minutes before carving. Serve slices of roast pork alongside the tender Knödel, garnished with a sprinkle of fresh parsley. Ladle the rich, savory sauce from the roasting pan over the dish to enhance its flavor.
How to Enjoy Schweinebraten mit Knödel
This dish pairs wonderfully with a side of red cabbage or a fresh green salad. A cold Bavarian beer or a robust red wine makes an excellent accompaniment to the hearty flavors of this Bavarian classic. Enjoy your meal in good company, perhaps while sharing stories of its rich history and the tradition it carries with every bite.
Conclusion
Schweinebraten mit Knödel is more than just a meal; it is a culinary experience that celebrates the rich traditions of Bavarian cuisine. Its savory blend of flavors and comforting textures promises not only to satisfy the palate but to convey the warmth and camaraderie of shared meals in German culture.