Bite of Bavaria

August 21, 2008|By JULIE E. GREENE

This weekend's Augustoberfest will fill the mind, body and spirit with German food, drinks, music and dance.

For those of you who want to try to duplicate the Schweinebraten, or roasted pork, at home, Schmankerl Stube owner Charles Sekula has been kind enough to share the recipe. The dish will be on the festival's regular menu and also will be served at the Sunday brunch.

The regular menu also includes bratwurst, frankfurters, french fries, Bavarian potato salad, pretzels, German and American beer, wine and sodas.

On the music side, there will be performances both days by die Schlauberger, Heidi and Heimat Echo Band with alphorns, and Alt Washingtonia Schuhplattler Verein dancers.

Schweinebraten (roasted pork)

2.2 pounds boned and rolled pork shoulder with skin
3 tablespoons salt
1 cup and 1/2 gallon water
12 to 20 whole cloves (as needed)


1 large onion, medium dice
1 bay leaf
1 crushed garlic clove
4 tablespoons of assorted soup vegetables (medium-chopped carrots, leek, celery root and parsley)
6 peppercorns
1 teaspoon cornstarch
salt and freshly ground pepper, to taste

Preheat oven to 450 degrees.

Rub 1 tablespoon salt (or more, to taste) into pork. Place the pork in a casserole dish, skin side down, and roast for about 10 minutes, so the meat browns. Pour 1 cup of water over the meat.

After about 15 minutes, turn the pork so the skin side is up. With a sharp knife, score the skin in a crisscross pattern. Stick the cloves into the pork at the intersections of the cuts.

Continue to roast the pork for 45 minutes, basting regularly with its own gravy.

Add the diced onion, bay leaf, crushed garlic, vegetables and peppercorns to the gravy. Roast for another 10 minutes.

Mix 2 tablespoons of salt with a half gallon of water. Turn heat up to 500 dgrees, pour the salted water over the skin and continue to roast until the skin looks crispy. When the roast has an internal temperature of 350 degrees, remove it from the oven and keep it warm. Remove the cloves before serving.

Thicken the gravy with cornstarch and season with salt and pepper.

Serving suggestion: In classic Bavarian cuisine, roasted pork is sliced and served with potato dumplings or bread dumplings, kraut salad or cooked red cabbage and a beer.

Courtesy of Schmankerl Stube

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