Entree: Austria – Styria – Schweinsbraten (Traditional Styrian slow-roasted pork with crispy crackling and caraway-garlic seasoning)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs 15 min

Additional 20 min

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone-in pork shoulder with rind, approx. 5 lb (2.25 kg)
- 2 tbsp (30 g) coarse sea salt, plus extra for the rind
- 1 tbsp (10 g) caraway seeds, lightly crushed
- 1 tsp (5 g) freshly ground black pepper
- 6 cloves (approx. 1.5 oz (45 g)) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) lard or unsalted butter
- 2 large onions, thickly sliced, approx. 12 oz (340 g)
- 2 bay leaves
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh, chopped
- 1 cup (240 ml) dry lager or dry white wine
- 2 cups (480 ml) beef or pork stock
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey or brown sugar (optional, for glaze)
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 2 tbsp (30 ml) cold water (for slurry)

Show original ingredient measurements

- 1 bone-in pork shoulder with rind, approx. 5 lb (2.25 kg)
- 2 tbsp (30 g) coarse sea salt, plus extra for the rind
- 1 tbsp (10 g) caraway seeds, lightly crushed
- 1 tsp (5 g) freshly ground black pepper
- 6 cloves (approx. 1.5 oz / 45 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) lard or unsalted butter
- 2 large onions, thickly sliced, approx. 12 oz (340 g)
- 2 bay leaves
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh, chopped
- 1 cup (240 ml) dry lager or dry white wine
- 2 cups (480 ml) beef or pork stock
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey or brown sugar (optional, for glaze)
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 2 tbsp (30 ml) cold water (for slurry)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork rind very dry with paper towels. Score the rind in a diamond pattern down to but not through the fat, then rub the rind and meat with 2 tbsp (30 g) sea salt, crushed caraway, and 1 tsp (5 g) black pepper; massage in the minced garlic.
2. Heat 2 tbsp (30 ml) oil and 2 tbsp (30 g) lard or butter in a large skillet over medium-high heat. Sear the pork on all sides until well browned, 6–8 minutes total. Remove and set aside.
3. Spread the sliced onions and bay leaves in the bottom of a roasting pan. Place the seared pork on top of the onions, pour 1 cup (240 ml) wine and 2 cups (480 ml) stock into the pan around (not over) the rind, and add marjoram. Cover the pan tightly with foil.
4. Roast covered at 325°F (160°C) for 2½ to 3 hours, until the meat is tender and an instant-read thermometer reads about 170°F (77°C) in the thickest part.
5. Increase oven temperature to 425°F (220°C). Remove foil, brush rind with 1 tbsp (15 ml) honey or sprinkle with a little extra salt if needed, and roast uncovered for 20–30 minutes to crisp the crackling. Watch closely to avoid burning.
6. Transfer the roast to a cutting board and rest for 15–20 minutes. Meanwhile, strain the pan juices into a saucepan, skim off excess fat, and bring to a simmer.
7. Whisk 2 tbsp (16 g) flour with 2 tbsp (30 ml) cold water to form a slurry, then whisk into the simmering juices to thicken. Adjust seasoning with salt and pepper and a splash of apple cider vinegar for brightness.
8. Carve the Schweinsbraten into slices, serve with the onion gravy and traditional condiments such as mustard or pickled vegetables.