Updated: Mar 10
Crispy pork crackling might be associated with British countryside cooking, but the Germans do it just as well - learn how to prepare and cook Schweinebraten, or roast pork. Serve with pureed potatoes, cabbage and gravy.
Schweinebraten. Photo: RitaE via Pixabay
Schweinebraten (via Quick German Recipes)
2 lb pork loin
salt, pepper, paprika
1 onion, coarsely diced
¼ lb bacon, diced, or oil to brown meat
½ cup meat broth
2 tbsp cornstarch
Preheat oven to 350°F.
Sprinkle meat with salt, pepper, and paprika
Meanwhile, if using bacon, fry until fat is released. If using oil, add just enough to cover the bottom of the frying pan. Add roast and brown on all sides. (Add more oil if needed.) Add onion to brown slightly.
Put roast into roasting pan. Add onion, bacon, and meat broth. Roast, uncovered, for 20-25 minutes per pound or until a meat thermometer reads 165°F. Cover and let rest for about 10 minutes. (Will continue to cook to 170°F as it is cooling.)
To make gravy, mix cornstarch with a bit of cold water. Pour the liquid from the roasting pan through a sieve into a frying pan and bring to simmer. Slowly add just enough cornstarch mixture to thicken. Season with salt and pepper.