Schweinsbraten mit Kraut
Schweinsbraten mit Kraut, known in Italian as arrosto di maiale con crauti, is a classic South Tyrolean roast pork served with crisp crackling, braised sauerkraut, and caraway-scented pan juices.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Roasting tin
- •Sharp scoring knife
- •Medium saucepan
- •Meat thermometer
- •Sieve
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 52 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 680 kcal
Instructions
- 1
Pat the pork skin dry and score diamond lines through the rind without cutting the meat beneath.
- 2
Rub the minced garlic, black pepper, half the caraway seeds, and plenty of sea salt all over the pork.
- 3
Scatter the chopped onions and carrots in the base of a deep roasting tin.
- 4
Place the seasoned pork on top of the vegetables with the skin facing upwards.
- 5
Pour 250 ml of warm stock into the tin, avoiding the salted skin.
- 6
Roast at 160 degrees C for 90 minutes until the meat is tender and yields to pressure.
- 7
Melt the lard in a saucepan, add the remaining caraway seeds, juniper berries, bay leaves, and the sauerkraut.
- 8
Pour the remaining stock over the cabbage and simmer gently for 30 minutes until softened and fragrant.
- 9
Increase the oven temperature to 220 degrees C for the last 20 minutes to puff and crisp the crackling.
- 10
Transfer the roast pork to a board and rest it uncovered for 10 minutes before carving.
- 11
Strain the pan drippings through a sieve into a small jug, skimming excess fat from the surface.
- 12
Carve thick slices of pork with crackling and serve immediately alongside warm sauerkraut and pan juices.
Chef's tips
For extra crisp crackling, ensure the pork skin is thoroughly dried with kitchen paper before salting. Keep liquid off the rind during roasting so the skin blisters evenly rather than steaming soft.
Ingredient substitutions
- lard or pork dripping → unsalted butter or a neutral cooking oil for cooking the sauerkraut
- pork shoulder with skin → boneless pork loin with rind, adjusting cooking time down by 25 minutes to avoid drying
Storage
Store leftover carved pork and cooked sauerkraut in separate airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat sliced pork and sauerkraut in a covered oven dish at 160 degrees C until hot, then flash the crackling under a hot grill briefly.
Common mistakes to avoid
- •Pouring stock directly over the crackling during roasting, which prevents it from puffing and crisping.
- •Cutting too deeply into the pork meat when scoring the skin, which releases moisture and softens the rind.
Serving suggestions
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