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Bavarian Roast Pork with Beer Sauce served with Sauerkraut and Dumplings

By 10. April 2018 No Comments
recipe for roast pork bavarian style roast pork meat from the pork belly while cutting open ©thomas sixt bavarain chef and food artist

OTHER LANGUAGES: deGerman

Roast pork is a dish that a Bavarian simply has to cook every now and then. My recipe for roast pork deals with the traditional, original Bavarian roast pork, the crust roast and its classic side dishes bread dumplings, potato dumplings and sauerkraut. Let’s put the roast pork in the oven together! Good luck! Jump directly to the recipe…

1. Traditional Bavarian Roast Pork

The recipe for the Bavarian roast pork comes from my grandpa Loibl. Roast pork on Sunday has a long tradition in Bavaria and is eaten at home after church. The classic side dishes are braised vegetables consisting of carrots, potatoes, parsley roots, garlic and onions. The sauerkraut, which is usually cooked the day before because it tastes better when warmed, is served with potato dumplings and bread dumplings. #

Prepare veal roast as veal breast step by step

Delicious: Stuffed veal breast as Sunday roast, stuffed with bread dumpling mass with a fantastic sauce… Click on the picture to get to the recipe!

My grandma has had always prepared an additional selection of salads with green salad, coleslaw, cucumber salad and potato salad. The Bavarian roast pork is a real festive meal with the family.

bayerischer Schweinebraten mit Krusperl, der echte Krustenbraten.

2. Which Meat do you use for Bavarian Roast Pork?

The traditional Bavarian roast pork consists of a neck of pork or pork loin and a belly of pork with skin. Pork knuckles are also possible but not the rule. The belly meat becomes a crusty roast. The traditional Bavarian roast pork consists of a neck of pork or pork loin and a belly of pork with skin. Pork knuckles are also possible but not the rule. The belly meat becomes a crusty roast.

The roast pork with filet, is also fantastic but rather a new modern luxury variant. Nevertheless, you can always put a piece of pork tenderloin in the oven for 10-15 minutes to the rest of the roast pork, towards the end of the cooking time. So your loved ones can enjoy a pink roast pork.

Schweinehaxe oder auch in der Schreibweise Schweinehachse, weltbekannt aus Bayern und eine Variante vom Schweinebraten.

3. Bavarian Crusty Roast – this is how a good Krusperl is created!

The belly meat with the skin becomes a crust roast in Bavarian roast pork. The skin must be cut in the raw state. Either the butcher does it for you or you do it yourself. The raw skin is difficult to cut, please use a really sharp kitchen knife or even a carpet knife and be careful. Another option is to boil the skin in a little water. To do this, boil up a little salted water in the pure meat and place the belly meat with the skin side down into the boiling water. The skin can be cut after approx. 10 minutes cooking time wonderfully and exactly. As I said, there are two ways to do it, anybody can do it the way they want.

Schweinbraten mit Kruste sehr knusprig.

4. Pork Roast pickle and marinate overnight

Recently I have experimented with the traditional Bavarian recipe and tried the following: The pork roast meat on the day before the preparation, in the evening or marinate. Season the roast pork meat and put it in a freezer bag.  Marinate the roast pork in a smart way: Put the paprika, caraway, garlic and pepper with a little oil in a freezer bag, then add the meat and knot the bag. Now you can massage the meat with the herbs and all the flavours are on the meat and not on your hands. Please do not add salt or marjoram. Salt would draw water from the meat and dry the roast, marjoram burns quickly, so I give it only later or even only to the roast pork sauce. The next day you can put the felted marjoram in the oven – wonderful aromas are shown here.

5. Prepare Roast Pork in the Oven

The traditional original Bavarian roast pork is naturally prepared in the oven. My grandfather used to make the roast in the oven with top and bottom heat and then later proudly with hot air. If you prepare the roast pork with hot air, you will save yourself the trouble of turning the pieces of meat over. This is the advantage of hot air. Of course the roast pork will be very tasty in a real granny oven, I mean a wood-heated oven with a small roasting tube. Since we have these however rarely nowadays, I show you the modern variant which tastes just as grandios and by my grandfather Loibl from Lower Bavaria was blessed.

Preheat the oven to 200 ° C, so the roast pork will sweat quickly!

6. Roast Pork with Beer Sauce

Now we have already arrived in the middle of the preparation, then I tell you immediately how the roast pork sauce is made: The meat is seasoned and you put everything on a baking tray. Then you need vegetables, in any case carrots, celery, onions, leeks, garlic and potatoes. Cut the vegetables nicely and season with salt, pepper, paprika and caraway seeds. Place the vegetables around the meat. Now place the roast in the preheated oven.

This is how the beer sauce for roast pork is made.
After about 30-35 minutes the vegetables are browned and the roast has taken on a light colour. Now is a good time to deglaze the roast.

If you pour only water and beer over the roast, you will get a very fine and light pork gravy. This roast pork juice is often seen in cookbooks. Experience has shown that more and more sauce is needed.

6.1 Roast Pork with lots of Sauce

You’ll get more sauce if you add homemade vegetable broth or a gravy cube to your roast pork. I take a cup, add marjoram, some sweet paprika, broth or a gravy cube and a good beer and dissolve all the ingredients. My grandpa used Oettinger beer or Erdinger Weißbier, you can use another light beer, a wheat beer or a dark beer, not a sweet beer at all. I show this in the following video.

6.2 Roast Pork Sauce Gourmet Variation

Comparable with the preparation of veal stock you can roast pork bones, add roasted vegetables without wine, add garlic, marjoram and caraway and cook for 2-4 hours in a large pot. The result is a pork stock, which is used in a reduced form to supplement the sauce. That is hardly done today, because of the effort, if you would like to try it out and questions arise, then simply contact us via the comment function.

8. Roast Pork with Sauerkraut

Sauerkraut is a fixed ingredient in Bavarian roast pork. If the cabbage is cooked longer, it first gets the right taste. My grandfather often cooked the sauerkraut the day before in the evening, left it to stand on a low heat for about 1-2 hours and then warmed it up for roasting the next day. During my apprenticeship at Alfons Schuhbeck we cooked the sauerkraut a little differently: The sauerkraut was always washed out, then prepared with apple compote, spices, bacon and white wine and cooked overnight in the big cauldron. The sauerkraut with apple compote becomes more pleasing in taste because the sweetness of the apple balances the acidity of the sauerkraut.

gekochtes sauerkraut als beilage zum bayerischen schweinbraten.

Prepare the sauerkraut for the Bavarian roast pork the day before. © Foodfotograf Thomas Sixt

Quantity information: 4-6 portions
Preparation time: 90 minutes

8.1 Ingredients Sauerkraut for Roast Pork

500 g sauerkraut, 1 piece onions, 20 g clarified butter, 150 g stewed apple, 2oo g smoked bacon, aromatics: 1 clove of garlic, 3 bay leaves, 5 juniper berries, 5 black peppercorns, 2oo g smoked bacon, 1 tbsp marjoram, for infusion: 0.1 l dry white wine, 0.5 l chicken broth

8.2 Preparation of Sauerkraut for Roast Pork

  1. Remove the sauerkraut from the can or packaging and empty into a sieve.
  2. Wash the cabbage well under running cold water.
  3. Cut the onion in half, peel and finely chop into cubes. Sweat onion cubes in a pot for 5 minutes in clarified butter until colourless.
  4. Add the washed, well squeezed and drained sauerkraut and mix in the apple compote. Add the bacon in one piece.
  5. Pour the spices and aromatics into a sachet and add to the mixture.
  6. Pour the sauerkraut with white wine and chicken stock and simmer for at least 1.5 hours.

8.3 Prepare Sauerkraut – Cooking Video:

9. Roast Pork with Dumplings – Recipe for Bread Dumplings

Bavarian pork roast with dumpling, the bread dumpling is a splendid guy, fluffy and fine in taste. Onion and parsley unfold wonderfully in the bread mass and taste incomparable when dunked in the sauce. The dumpling must always be cooked in a seasoned salted water so that the taste remains in the dumpling. The round dumpling is not even cut at the plate, it is pulled apart with fork and knife. This creates a fluffy surface that can absorb the sauce like a sponge. If you like to prepare napkin dumplings, then I have an extra contribution: recipe napkin dumplings.

semmelknödel für den Schweinebraten

The bread dumpling is a splendid guy and must be boiled in salt water. © Foodfotograf Thomas Sixt

Quantity information: ca. 8 pieces
Preparation time: 90 minutes

9.1 Ingredients for Bread Dumplings

12 rolls, 40 g butter, 1 onion, 200 ml milk, 3 eggs, 1 small bunch parsley, salt, pepper, nutmeg

9.2 Preparation of Bread Dumplings

  1. Cut the rolls into small pieces, fry the finely diced onion in the butter, add the milk, bring to the boil, season with salt, pepper and nutmeg.
  2. Pour the hot milk over the rolls, mix, let warm, add the beaten and whisked eggs and finely chopped parsley.
  3. Leave the dumplings to stand at room temperature for 1 hour, then portion with a ladle, form dumplings and soak in boiling salted water.
  4. Let the dumplings simmer for about 30 minutes.

Cooking video – Preparing Bread Dumplings:

10. Roast Pork with Potato Dumplings

The potato dumpling has been prepared in my family from half and half ready dumpling mass since I can remember. As a trained cook, I can’t leave this in the kitchen and have tried, refined and optimised a recipe for a homemade potato dumpling made from raw and cooked potatoes.

Kartoffelknödel mit Butterbrösel

The potato dumpling, served here with butter crumbs and parsley, a classic side dish with roast pork.

Quantity information: ca. 12 pieces
Preparation time: 90 minutes

10.1 Ingredients for Potato Dumplings

600 g raw, peeled, floury boiling potatoes, 100 ml milk, 300 g floury boiling boiled potatoes of the day before, 90 g corn starch, 4 egg yolks, salt, pepper, nutmeg

10.2 Preparation of Potato Dumplings

  1. Grate the raw potatoes finely and place them in a bowl with water, lift out the grated potatoes several times by hand and press gently so that the starch can escape.
  2. Place the prepared grated raw potatoes on a passing cloth and squeeze out. Place the dry potato mixture in a bowl and pour over the boiled milk.
  3. Add the remaining starch in the water, which has settled, with a little liquid. Leave the potato mixture to become lukewarm.
  4. Press the boiled, cold potatoes in the skin through a potato press and add them with the corn starch and the egg yolks, seasoned with salt, pepper and nutmeg and mix well.
  5. Portion the potato dumpling mass with a ladle. Form the dumplings with moistened hands and turn them off and place them in boiling salted water. Let the potato dumplings simmer for about 30 minutes.

11. Bavarian Roast Pork – Cooking Video

12. Recipe original Bavarian Pork Roast from the Oven

Following my original recipe from Grandpa Loibl, I wish you good luck and a good roast pork on your plate!

recipe for roast pork bavarian style roast pork meat from the pork belly while cutting open ©thomas sixt bavarain chef and food artist
Roast Pork original from Bavaria
Votes: 4
Rating: 5
You:
Rate this recipe!
Rezept drucken
Pork roast recipe from Thomas Sixt with big instructions to the side dishes. Traditional original recipe from Grandpa Loibl. The Bavarian crusty roast that tastes delicious!
Servings Prep Time
4-6 Persons 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
4-6 Persons 30 Minutes
Cook Time
90 Minutes
recipe for roast pork bavarian style roast pork meat from the pork belly while cutting open ©thomas sixt bavarain chef and food artist
Roast Pork original from Bavaria
Votes: 4
Rating: 5
You:
Rate this recipe!
Rezept drucken
Pork roast recipe from Thomas Sixt with big instructions to the side dishes. Traditional original recipe from Grandpa Loibl. The Bavarian crusty roast that tastes delicious!
Servings Prep Time
4-6 Persons 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
4-6 Persons 30 Minutes
Cook Time
90 Minutes
Ingredients
  • 1 kg pork belly
  • 1 kg neck of pork or crest roast
  • 4 pc clove of garlic
  • 2 bunch soup vegetables
  • 6 pc potatoes large (or 4 small)
  • 1 EL sun flower oil
  • some sweet paprika
  • some caraway
  • 200 ml gravy
  • 200 ml beer
  • 1 tsp salt
  • 1 pinch pepper black, grounded
Servings: Persons
Units:
Instructions
  1. For the original Bavarian roast pork, clean the roast pork from the butcher, and let the rind cut into a diamond shape if present.
  2. Wash the meat and pat dry. Peel and prepare the garlic. Wash the soup vegetables consisting of carrots, celery, parsley roots (if available) and the potatoes.
  3. Peel the root vegetables and the potatoes and cut into pieces. Place on a lightly oiled baking tray. Preheat the oven to 220 °C hot air.
  4. Place the meat on a grill rack over the vegetable baking tray and season the meat with salt, pepper, paprika and caraway and rub in.
  5. Slide the baking tray and the grill into the preheated oven, slide the grill slightly higher above the baking tray.
  6. Cook the roast pork for 30 minutes, then pour the gravy into the baking tray with the vegetables. Reduce the oven temperature to 170°C.
  7. Pour the beer over the roast pork after another 15 to 20 minutes, repeat this procedure every 10 to 15 minutes with the gravy collected on the baking tray. The roast pork should be ready after about 1.5 to two hours of cooking time.
  8. Cook the belly and roast meat for about the last 15 minutes at 230°C top heat or grill until crispy. This makes the pork crusty roast super fine!
  9. Cut the meat open and serve with the vegetables on preheated plates, sauerkraut and dumplings.
Recipe Notes

13. Calories Roast Pork, the Nutritional Values at a Glance

Attention it concerns the nutritional values without supplements!

Nutrition Facts
Roast Pork original from Bavaria
Amount Per Serving
Calories 2191 Calories from Fat 1629
% Daily Value*
Total Fat 181g 278%
Saturated Fat 65g 325%
Polyunsaturated Fat 19g
Monounsaturated Fat 81g
Cholesterol 438mg 146%
Sodium 1794mg 75%
Potassium 1967mg 56%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 1g
Protein 108g 216%
Vitamin A 6%
Vitamin C 39%
Calcium 12%
Iron 41%
* Percent Daily Values are based on a 2000 calorie diet.

Comments on Quantity Data

2 kg meat for 4 persons is of course a lot. I like to eat two days of roast pork or prepare a Gröstl the next day or cut the cold roast into thin pieces for a snack and serve pickles, radishes, tomatoes and horseradish and mustard with it. This explains the quantities, you can confidently reduce the amount of meat to half if you only want to eat one day of roast pork.

14. Get more delicious Recipes Ideas for Roast Pork and Side Dishes

All roast pork recipes on this cookblog:

Roast pork recipe with red wine and plums - overview on all recipes
Knuckle of Pork Bavarian Style, crispy like on Oktoberfest
Roast pork with herbs
Quick roast pork with fillet
Roast pork in the pot

Side dishes with roast pork:

Potato dumplings
Bread dumplings
Sauerkraut
Roast pork beer sauce
Napkin dumplings
Pretzel dumpling original from Bavaria

Salads for Roast Pork:

An excellent match for Bavarian roast pork are bavarian potato salad from munich and coleslaw bavarian cabbage salad.

OTHER LANGUAGES: deGerman

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