Bavarian roast pork with crust, beer sauce and coleslaw is a traditional dish and a must in Bavarian cuisine
Bavarian Roast Pork with Crust, Beer Sauce and Coleslaw
Roast pork with dumplings and coleslaw is a Bavarian pub classic. The beer for the gravy is flavoured with bitter hops. It takes a lot of work to get this far, because hops are demanding. ‘From spring to harvest, the hops want to see their master every day!’ goes the saying. The hop gardens of the Bavarian Hallertau region, with plants up to seven metres high, create an incomparable landscape. And they give our recipe its special flavour.
Ingredients for 4 people
- 2 kg pork belly or shoulder with rind
- 1.25 litres beer
- 1/2 celery root(s)
- 1 stalk of leek
- 4 carrots
- 1 parsnip
- 2 onions
- 4 cloves of garlic
- 1 tsp paprika powder (sweet)
- 1 bay leaf
- 1 small pointed cabbage
- 50 g bacon, diced
- 1 tbsp honey
- 1 tsp mustard
- 5 tbsp apple cider vinegar
- 50 ml hazelnut oil (or another nut oil)
- 1.5 tsp caraway seeds
- salt
- pepper
Preparation
Step 1: Preheat the oven and prepare the vegetables
Wash and roughly chop the soup vegetables (celery, leek, carrots, parsnip, onions, bay leaf and 2 (!) gloves of garlic) and place in a bowl with the bay leaf and crushed garlic cloves. Lightly salt everything. Preheat the oven to 130 °C top/bottom heat.
Step 2: Cut and season the meat
Use a sharp knife to cut a diamond-shaped incision in the pork shoulder rind right down to the fat. Rub the top side with salt. Season the underside with a mixture of crushed garlic (2 cloves), paprika powder, caraway seeds, salt and pepper.
Step 3: Roast with beer in the oven
Place the meat with the rind facing upwards on the vegetables, pour in 1 litre of beer and bake for 3 hours. Once an hour, baste the meat with the liquid from the beer.
Step 4: Prepare the coleslaw
In the meantime, remove the stalk from the cabbage and cut into fine strips. Fry the diced bacon in a pan.
Step 5: Beer dressing for the coleslaw
To make the dressing, pour the rest of the beer (250ml) into a pan, add the honey, mustard and vinegar, bring everything to the boil and reduce by about half. Once everything has cooled down a little, pour in the nut oil in a thin stream and stir vigorously with a whisk. Season to taste with salt and pepper, then add the bacon and caraway seeds to the cabbage and stir everything together. Cover and leave to stand.
Step 6: Beer sauce
Once the pork roast is cooked, cut the meat into portion sizes. Heat the oven to 230 °C top heat. Strain the sauce from the sauce pan, reduce a little and, if you like, thicken with sauce thickener. Flavour with salt and pepper.
Step 7: Crispy crust? Serve!
Place the portioned pieces of meat back in the roasting tin or on an oven rack and grill for approx. 10 minutes until the rind has popped. Serve the roast pork with either potatoes or bread dumplings and coleslaw. Top with beer sauce and serve.
