Fresh, Serving Recipe Pork Sauerbraten Swabian Style Delicious Simple

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18 ingredients, 16 steps, cooking Pork Sauerbraten (Swabian Style)

Good Evening my mother, at this time you get make recipe Pork Sauerbraten (Swabian Style) with 18 ingredients and 16 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 18 ingredients and 16 stages of easy cooking Pork Sauerbraten (Swabian Style).

Ingredients all Pork Sauerbraten (Swabian Style)

1. Prepare 450-500 g (1 lb) : pork roast - I used shoulder.
2. Prepare : ********.
3. You need : MARINADE:.
4. It’s 1 : carrot.
5. Prepare 1/3 stalk : celery.
6. It’s 1 : small onion.
7. You need 1 handful : fresh parsley.
8. It’s 5 : juniper berries.
9. Prepare 5 : peppercorns.
10. It’s 1 : bay leaf.
11. It’s 250 ml (1 cup) : red wine.
12. You need 180 ml (3/4 cup) : vinegar.
13. Prepare : ********.
14. It’s : GRAVY:.
15. It’s 1 Tbsp : butter.
16. You need 1 Tbsp : flour.
17. Prepare 1 cup : marinade liquid set asided after cooking.
18. It’s to taste : salt & pepper.

If all main ingredients Pork Sauerbraten (Swabian Style) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking Pork Sauerbraten (Swabian Style)

1. Roughly chop onions, carrots and celery. Put in pot with parsley, juniper berries, peppercorns and bay leaf.
   
2. Add wine and vinegar to pot. Bring to a boil, turn heat to low and cover with lid. Simmer for 5 minutes.
   
3. Let the marinade cool completely before using with meat.
   
4. After the marinade cools, put the pork and marinade in a container so the pork is fully submerged.
   
5. Marinate for 5-6 days and in the fridge. Turn the pork every day or two to ensure it's evenly soaked.
   
6. Remove meat from marinade and dry off with paper towels. Sprinkle with salt and pepper.
   
7. Melt butter or heat oil on high in a heavy pot. Brown meat on all sides.
   
8. Pour in the marinade liquid along with the veggies and spices.
   
9. Bring to boil, then turn to low heat. Cover and simmer for 45 minutes.
   
10. After 45-60 minutes, remove the pork to a plate. Strain the vegetables and spices out of the cooking liquid (Keep the liquid! You can toss out the veggies). Set aside 1 cup of the cooking liquid for making the sauce. Return the rest of the cooking liquid and pork to pot for now.
    
11. To make the sauce: Melt butter and add 1 tbsp butter in a separate sauce pan. Mix together and sauté until golden in color.
    
12. Add 1 cup of the cooking to the flour and butter mixture. Bring to a simmer and cook, stirring often until reduced into a smooth sauce.
    
13. Here is my sauce after reducing.
    
14. Pour the finished sauce back into the pot. Cook for an additional 15 minutes on low heat. Add salt & pepper to taste.
    
15. Slice the pork on a plate and keep the sauce aside for pouring on top when serving.
    
16. Serve with spätzle (I have a recipe in my profile if you want), potato dumplings (kartoffelknödel) or bread dumplings (semmelknödel - I have a recipe for this too). Pour sauce over to taste. Also often served with red cabbage.
    
17. Finish and Enjoy.

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