Schweinsbraten Mit Semmelknödel Und Sauerkraut Recipe

Prepare and season

Preheat the oven to 220°C (425°F). Pat the pork dry with paper towels. If the roast has rind, score the rind in a crosshatch or parallel lines about 1 cm apart, cutting only through the rind and fat, not into the meat. Mix coarse salt, freshly ground black pepper, minced garlic and caraway seeds. Rub the mixture evenly over the pork, working it into the scores. Let rest at room temperature for 30 minutes while you prepare vegetables.

Brown the roast

Heat 2 tablespoons vegetable oil or lard in a large ovenproof roasting pan or skillet over medium-high heat. Brown the pork on all sides (including the rind) until golden, about 3–4 minutes per side. Transfer pork to one side of the roasting pan. Add halved onion, chopped carrots and celery to the pan, stir and let them color for 4–5 minutes to build flavor.

Roast

Pour the white wine into the pan and scrape up browned bits. Add 150 ml beer or extra broth if using, and 500 ml stock. Put the pork on top of the vegetables (rind up). Place in the preheated oven and roast at 220°C for 20 minutes to develop a crust, then reduce heat to 160°C (325°F). Roast uncovered for another 1 hour to 1 hour 15 minutes (total internal temperature ~70–75°C / 158–167°F for well done pork). Baste once or twice with pan juices. If rind is not crisping as desired, increase oven to 220°C for final 10–15 minutes and watch closely to avoid burning.

Rest and reserve drippings

Remove roast from oven, transfer to a cutting board, tent loosely with foil and rest 15–20 minutes. Strain or spoon off about 200 ml of pan drippings (fat and juices) into a measuring cup and set aside for the gravy. Keep vegetables in the pan for flavoring gravy if desired.

Soak bread

Place the cubed stale bread in a large bowl. Warm the milk (do not boil) and pour it over the bread cubes. Press gently so the milk soaks into the bread. Let sit 10 minutes until softened but not mushy.

Sauté aromatics

While bread soaks, melt 2 tablespoons butter in a small skillet over medium heat. Add the finely chopped onion and sauté until translucent and lightly golden, about 5–6 minutes. Remove from heat and let cool slightly.

Mix dumpling dough

Add the sautéed onion, chopped parsley, eggs, salt, pepper and nutmeg to the soaked bread. Mix gently with hands or a spoon until combined. The mixture should hold together when shaped; if too wet, stir in up to 2 tablespoons flour to firm. If too dry, add a splash more milk. Shape into 8–10 even dumplings (about tennis-ball size).

Cook dumplings

Bring a large pot of salted water to a low gentle simmer (not a rolling boil). Reduce heat so surface barely moves. Carefully drop dumplings into simmering water in batches without overcrowding. Cook covered for 15–18 minutes, turning once gently after 8–10 minutes so they cook evenly. They will expand and become firm. Remove with a slotted spoon to a warm tray and keep covered until serving.

Render bacon and aromatics

In a large sauté pan, heat 1 tablespoon oil or butter over medium heat. Add diced bacon and cook until fat renders and pieces are golden, about 5 minutes. Add finely chopped onion and cook until softened, 4–5 minutes. Stir in grated apple and cook 1–2 minutes.

Simmer sauerkraut

Add drained sauerkraut, caraway seeds and brown sugar or honey to the pan. Pour in 150 ml stock and bring to a gentle simmer. Cover and cook on low for 20–25 minutes, stirring occasionally. Taste and adjust salt and pepper (sauerkraut can be salty already). If sauerkraut is very sour, add a pinch more sugar or a splash of stock to balance.

Separate fat and make roux or slurry

Spoon the reserved 200 ml pan drippings into a fat separator or measuring cup and let settle briefly. Skim off most fat and keep about 2 tablespoons fat in the pan. Return the pan with roasted vegetables and the reserved juices to medium heat on the stove (or use a saucepan). Sprinkle 2 tablespoons flour into the fat and cook, stirring, for 1–2 minutes to make a roux (or whisk cornstarch mixed with cold water for a slurry).

Finish gravy

Gradually whisk in 200 ml cold water or stock and the remaining pan juices, scraping up browned bits from the roasting pan. Bring to a simmer and cook 2–4 minutes until thickened. Taste and adjust seasoning with salt and pepper. If too thick, thin with extra stock; if too thin, simmer a bit longer. Strain through a fine sieve if you want a smooth gravy.

Slice the rested pork into 1 cm thick slices. Place 2–3 slices per serving on warm plates, add 1–2 Semmelknödel each, and spoon warm sauerkraut to the side. Finish with several tablespoons of warm gravy over the meat and dumpling. Garnish with extra chopped parsley if desired.