Schweinsbraten

Ingredients

• 1.5 kg pork shoulder, skin on, skin scored in a diamond pattern
• 2 tsp coarse salt
• 1 tsp ground caraway seeds
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil
• 3 large onions, roughly chopped
• 4 cloves garlic, crushed
• 500 ml dark beer (Dunkel or Bock)
• 300 ml beef or vegetable stock
• 2 tbsp tomato paste
• 6 stale bread rolls (Semmeln), cut into small cubes
• 200 ml warm milk
• 2 eggs
• 1 small onion, finely diced
• 2 tbsp butter
• 2 tbsp chopped fresh parsley
• 2 tbsp plain flour (for dumplings, plus more for gravy if needed)

Before you cook

• Score the pork skin in a diamond pattern, cutting through the rind and fat but not into the meat
• Rub the salt, caraway and pepper into the scored skin and all over the meat, then let the pork sit uncovered at room temperature for 30 minutes
• Cut the stale bread rolls into small cubes and place them in a large bowl
• Pour the warm milk over the bread cubes and leave to soak for 15 minutes

Steps

1. Heat the oven to 220°C (200°C fan)
2. Heat the oil in a large roasting pan or Dutch oven over high heat on the stovetop
3. Sear the pork skin-side down for 4-5 minutes until the skin starts to blister
4. Turn the pork skin-side up and scatter the chopped onions and garlic around it
5. Pour the dark beer and stock into the pan around the meat, without wetting the skin
6. Stir the tomato paste into the liquid around the meat
7. Transfer the pan, uncovered, to the oven and roast for 30 minutes at 220°C
8. Lower the oven to 160°C (140°C fan) and continue roasting for 2 hours, basting the sides of the meat (not the skin) with the pan liquid every 30 minutes
9. Melt the butter in a small pan over medium heat and cook the finely diced onion until soft, about 5 minutes
10. Add the cooked onion, eggs, parsley and 2 tablespoons of flour to the soaked bread cubes, and mix by hand until it holds together
11. Shape the bread mixture into 8-10 dumplings about the size of a tennis ball
12. Bring a large pot of salted water to a gentle simmer
13. Lower the dumplings into the simmering water and cook for 15-20 minutes, until they float and firm up
14. Lift the dumplings out with a slotted spoon and keep them warm
15. Take the pork out of the oven, lift it onto a board, and raise the oven to 240°C
16. If the crackling isn't fully crisp, return just the skin side under a hot broiler for 3-5 minutes, watching closely
17. Strain the pan juices into a saucepan, pressing the onions through the strainer to thicken the gravy, then simmer for 5 minutes
18. Carve the pork into thick slices and serve with the bread dumplings and gravy