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16/09/20212 min of reading

Bavarian roast pork

Like white Weisswurst sausage, pretzel, or sauerkraut, Bavarian-style roast pork is a traditionally served dish in Germany during Oktoberfest. If you can't go and enjoy a delicious Bavarian-style roast pork directly in Munich this year, learn how to cook this traditional German recipe and enjoy it at home.

BAVARIAN-STYLE ROAST PORK

Before you start, make sure you have a good piece of pork loin with the skin still on! Indeed it is essential to be able to realize this recipe since the bard (skin) must be transformed into a crispy crust in order to perfectly balance the softness of the meat. 

Allow 15 minutes of preparation, and around 3 hours of cooking to complete the recipe.

Recipe for 4 persons: 

- 1 good piece of pork loin, skin on

- 1 onion

- 2-3 carrots

- 50 cl of Löwenbräu Triumphator

- 2 tablespoons of honey

- 2 tablespoons of olive oil

- 20 cl of vegetable broth 

- paprika

- ground cumin

- salt and pepper

Start by delicately cutting the top of the skin of the pork loin in a grid, always leaving 3 cm between each row. 

Mix together the paprika, cumin, salt, and pepper with the oil. Be careful, if you want to marinate your meat beforehand, in that case, do not add salt to the previous mixture. Coat the meat with the spice mixture then place it in an oven dish, skin side up. Wait a good hour before cooking, leaving the meat at room temperature to allow the spices to further flavour the pork.

Preheat your oven for a few minutes at 150° rotating heat then put your meat in the oven with 10 cl of vegetable stock in the bottom and keep the rest for later.

After an hour of cooking, pour the remaining vegetable broth and 25 cl of Löwenbräu Triumphator beer over the meat. The choice of this beer is not trivial. Indeed, the malty and spicy flavours of this Doppelbock as well as these notes of caramel will complement the aromas of the meat to offer a full flavour bouquet! Of course, it is possible to replace it with another German dark beer. 

Take advantage of the first hour of cooking to prepare the vegetables: slice the onion, then peel and cut the carrots into thick slices. Add the vegetables from 1h30 of cooking in the same dish and arrange them around the meat. Then sprinkle everything with the juice from the bottom of the dish.

There is still 1h30 of cooking time left. Every 30 minutes or so, sprinkle the juice on your dish.

Then 30 minutes before the end, so after 2 and a half hours of cooking, put some of your juice aside in a bowl and mix it with two tablespoons of honey. Then coat the crust and put everything back in the oven. 

Now it's time to take your dish out of the oven and serve it, cutting nice slices of your Bavarian-style roast pork. You can accompany this dish with potatoes or if you want to stay in the pure Bavarian tradition, you can serve it with red cabbage.

And there you go! A simple but tasty recipe to offer to your guests for Oktoberfest but also for Sundays or family celebrations. Wishing you bon appetit!

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