Austrian roast pork
Preparation time: 15 min.
Cooking or baking time: 2 hours
Rest period: 30 min.
Total preparation time: 2 hours 45 minutes
I think most people like to eat roast meat. With different meats, ingredients ... there are a variety of recipes. A typical Austrian (Wiener) roast pork comes without beer, vegetables ... as ingredients. If you love caraway and garlic, maybe you can try my recipe?
- 1800 g pork neck without bone. You can also use square, but that's too dry for me. The pork neck, however, is very juicy - do not worry, the fat is frying.
- 6 large garlic cloves - half pressed, the other half cut into slices
- 1 onion halved with shell
- 1 tbsp caraway seeds
- 5 tbsp lard
- 1 tbsp salt
- 300 ml of soup or water
- Hack the bones of the neck. These serve as a bed. I do not like the joke on the plate. If you do not mind, you can leave the bones on the meat.
- Rub the meat well with salt and the pressed garlic.
- Roast the cut surface of the onion in the frying pan without adding fat dark brown, bordering on black. This serves to give the juice a nice color. The juice will not be bitter!
- Park the onion on a plate, add the fat to the pan, let it heat up and lightly brown the meat on all sides.
- Lift the meat out and spread the chopped bones in the pan. Now put the meat on the bone bed, add the onion halves and 125 ml of water or soup. The garlic slices are sprinkled between the bones in the juice.
- In the pre-heated oven at 220 °, the meat is now roasted for 1 hour. More often with the gravy. If there is too little juice, add some water.
- After one hour the heat is reduced to 200 ° and fried for another hour. Over and over again pour over the roast or refill liquid.
- If the roast on the surface turns brown, cover it with aluminum foil.
- Season with salt after cooking.
- Now let the roast rest for 30 minutes with the oven slightly open.
- The bones are removed, scrape off any sticky garlic slices and add to the juice. With the juice one proceeds, as described immediately.
- The juice is not bound. The fat is generously skimmed off and chilled in a bowl. Likewise, make some juice cool - this gels slightly due to the bones. Lard and juice mixed, gives an excellent, hearty spread (frying fat). That's why I use a lot of lard.
The typical Viennese roast pork is usually served with sauerkraut and dumplings, but this is too hearty in summer. I serve it with rice and mixed salad.
If a bit of roast is left over, cut it into thin slices and serve it cold with mustard, horseradish and farmhouse bread.