Porkbavarian Recipes

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; 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 in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. 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.
• 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. Slice pork and serve with sauce and vegetables.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

GERMAN PORK CHOPS AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
• Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
• Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

BAVARIAN PORK CHOPS AND SAUERKRAUT

Steps:

• Heat oven to 350°F. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.
• Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center.

BAVARIAN PORK LOIN

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours. , Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture.

BAVARIAN PORK LOIN

Steps:

• Layer the onions and apples in the bottom of a shallow roasting pan.
• (I use a large casserole dish) Drizzle two tablespoons of the honey along with 1 teaspoon of the caraway seeds on top of the layer of apple and onion.
• Mix together apple butter, remaining honey and dijon mustard and reserve.
• Sprinkle the entire roast with garlic salt and place on the apples and onions.
• Spread Apple butter mixture on top of the roast and sprikle with the remaining teaspoon of caraway.
• Cover and bake at 350 for approx.
• 3 hours or until internal temp of the pork is 160.

BAVARIAN PORK ROAST

Steps:

• Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
• Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
• In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
• Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
• Pour skillet juices and vinegar into crockery cooker.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Remove meat from cooker; keep warm.
• For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
• Combine sour cream or yogurt and cornstarch. Stir into juices.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes more.
• Slice meat and serve with gravy.

BAVARIAN PORK CHOPS

Steps:

• Lightly flour 4 pork chops; brown in a little butter. Add sliced mushrooms and onion to pan and stir in 8 ounces beer or apple juice.
• Bring to a boil, cover and lower heat. Simmer 8 minutes; season with salt and pepper to taste, and serve.

PORK BAVARIAN

Steps:

• Melt butter in a heavy nonstick skillet over medium high heat.
• Lightly flour chops and saute 2-3 minutes until browned on both sides.
• Transfer pork chops to a platter.
• Add mushrooms and thyme to pan and saute 1 minute.
• Return pork chops to skillet, add beer and bring to a boil.
• Cover and simmer 10-15 minutes until pork is just cooked throughout.

BAVARIAN BEER-ROASTED PORK

Steps:

• (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
• Cut the fat layer in a criss-cross pattern so it will later become crispy.
• Dry off the meat and season well on all sides with salt & pepper.
• Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
• Fill in 125ml of water and the 250ml beer.
• Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
• Cook for 45min.
• Take the roast out of the oven and turn it around (fat side up.)
• Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
• Put the lid back on and cook for a further 1 hour.
• After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
• Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
• Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
• Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.

BAVARIAN PORK CHOPS

Steps:

• Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until done (145ºF). Remove chops from skillet; cover to keep warm.
• Add water to skillet. Bring to boil.
• Stir in Pasta Shells, onions and apples; simmer on medium-low heat 10 min. or until pasta is tender and almost all the water is absorbed. Stir in Cheese Sauce and Bacon; top with chops. Cover; cook on low heat 5 min. or until heated through.

HUNGARIAN PORK LOAF

Steps:

• In a bowl, combine stuffing mix and buttermilk; let stand for 15 minutes. Add pork, egg, parsley, garlic salt and 1/2 teaspoon paprika; mix well. , Press into a greased 9x5-in. loaf pan. Bake at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°-170°; drain. Sprinkle with remaining paprika.