OTHER LANGUAGES: German
I just love pork roast with traditional sides such as potato dumplings and sauerkraut. If you have ever tried to make the Bavarian classic, you know the timeframe: it’s almost impossible to prepare the Bavarian original in less than two hours. It’s time for a shortcut, I said to myself one Sunday, and thought up a quick pork roast recipe. I tried it out right away, and here is the step-by-step guide. …jump directly to the recipe
- 1. Quick Pork Roast German – Bavarian Style, some basic Considerations
- 2. Bavarian pork roast with potato dumplings and “Sauerkraut” step by step
- 3. Authentic bavarian taste and experience in a short time
- 4. Recipe for the quick Bavarian pork roast
- 5. Calories (kcal.) Quick Bavarian pork roast, an Overview of nutritional Values
- 6. Quick Pork Roast ready? See more Roast Pork Recipes on this Cookblog
1. Quick Pork Roast German – Bavarian Style, some basic Considerations
The pieces of pork that are normally used for the Bavarian pork roast such as neck, belly or shoulder take more than an hour to cook, so we cannot use those for the fast track to our pork roast. There is only one solution for the quick pork roast: use flash-frying meat, ideally pork fillet.
Quick pork roast – flash frying – pork fillet
Apart from the cooking time of the meat alone, making the dumplings is very time-consuming. If you make bread dumplings from stuffing, you would first have to prepare the raw stuffing, let it sit, roll the dumplings and finally boil them. We can speed this up by using pre-packaged potato dumplings that you can already find in many US supermarkets.
Pre-packaged potato dumplings are the fastest dumplings in the world
When it comes to the cooking time of sauerkraut, opinions differ: some let it simmer for hours with a dry white wine, bay leaves, cumin, juniper berries, marjoram and a piece of smoked bacon. Gourmet chefs balance the sour taste with apple sauce, which makes the sauerkraut a lot more pleasant to eat. Others though just briefly cook the sauerkraut with white wine or broth. This makes the flavor stronger and more sour.
Boil sauerkraut briefly with broth and dry white wine
2. Bavarian pork roast with potato dumplings and “Sauerkraut” step by step
I want you to be able to get the same results as I did, so here is a detailed step-by-step guide including times:
Preheat oven to 390° F. Cut potatoes in eighths. Peel an onion and cut it in quarters. If available, cut carrots, a celery root and a parsley root in 1-inch long pieces. Put all vegetables in a casserole dish, season with salt, pepper and a dash of paprika, and roast in the oven for 25 minutes.
Bring a cup of water to a boil in a small sauce pan, add 1 table spoon of marjoram, 4 bouillon cubes, salt and pepper and bring to a boil again. Now add 10 ounces of beer, boil once more and fill it into another container. Wash out the sauce pan, put in the sauerkraut, 1 chicken bouillon cube and 7 ounces of dry white wine. All of the sauerkraut should be covered with liquid, so you might have to add a bit of water. Boil at a high temperature without a lid.
Start boiling a pot of salted water for the dumplings. Heat up a large frying pan. Prepare the dumplings as explained on the box and let the dough sit for a moment. Cut the pork fillet in pieces of one and a half inches and season with salt, pepper, cumin and paprika. Fry on all sides in sunflower oil, then take them out of the frying pan immediately and put them on a plate.
Add the prepared sauce to the veggies in the oven. Make the dumplings with an ice-cream scoop or a small ladle, then roll them with wet hands. Put them into the boiling water and let them simmer for 15 minutes. Keep an eye on the sauerkraut: the liquid should be almost evaporated by now, so reduce the temperature.
Time to clean the cutting board, knife and counter tops and to set the table. Quick check: the dumplings should be happily floating on the surface now, the sauerkraut should be a bit darker now and ready.
Put the roasted pork pieces and their broth in the casserole dish with the veggies and place plates next to it in the oven. Quickly close the oven again and set an alarm for 10 minutes. Short break – or you could dry the dishes and put them away 🙂
Switch off the oven when the alarm goes off, take the dumplings out of the water and put them on a plate with a paper towel on it, and strain the sauerkraut in a sieve. Take everything out of the oven and arrange the pork and sides on the plates.
Serve and enjoy.
3. Authentic bavarian taste and experience in a short time
What this pork roast is missing is the crispy skin. The experience is still authentic though, and especially my guests appreciates the pink-roasted pork fillet. If you are able to follow these instructions, your pork fillet should also be roasted pink all the way through, just as the one in the picture. Here’s a short note on ovens though: high-quality ovens heat up faster so you should always keep an eye on the temperature and roast for a few minutes longer if necessary. I hope your pork roast will be successful!
4. Recipe for the quick Bavarian pork roast
OTHER LANGUAGES: German