Swabian Roast Pork
In the cold season we all want a meal that warms us up and fills us well. This hearty roast pork meets all these criteria. Sometimes it just takes good home cooking to satisfy your hunger!
The roast pork recipe is simple as can be, but takes a good hour and a half to cook. No wonder this dish is also known as “Sunday roast”. So set aside enough time to cook the roast gently over low heat.
You have two good choices when selecting the animal piece: Shoulder or neck. Before you start cooking, you should take the roast out of the refrigerator a strong half hour beforehand, so that it slowly takes on room temperature. Otherwise, the hot pot will be a real shock to the cold meat and it will quickly become tough. Now salt and pepper it properly on all sides. Here calmly a little more liberally season, since the roast also has a decent thickness and we want to season the whole meat.
Now heat some oil in a wide pot until it shimmers. Here, please use only oils with fairly high temperature resistance, such as canola or sunflower oil. Olive oil would start smoking much too soon, as it has a lower boiling point. After the roast is properly browned on all sides, take it back out of the pot and store in on a plate between.
Now we cook the sauce base with onions. Deglaze with wine and vegetable broth, bring to a boil and return the roast to the pot. Turn the stove to low heat, put the lid on and now you just have to wait for the roast to finish braising. After half the time, turn the roast pork over once.
Served with Swabian Spätzle (recipe pending), the roast pork is an absolute dream. Leftovers can be sliced thinly and enjoyed in the refrigerator, packed in an airtight container, for up to two days later.
Have fun cooking!
Swabian Roast Pork
Ingredients
- 1.5 kg pork shoulder or neck
- salt pepper
- 2 onions
- 1 tablespoon tomato paste
- 200 ml red wine
- 500 ml vegetable broth
Instructions
- Remove the roast from the refrigerator about 30 minutes before preparation and season well on all sides. Cut the onion into cubes.
- Heat some heat-resistant oil (e.g. rapeseed or sunflower oil) in a wide pot until it shimmers. Brown the roast on all sides. Remove from the pot. Sauté the onions. Sauté the tomato paste for about 1 minute.
- Deglaze with the wine and broth. Bring to a boil and return the roast to the pot. Turn down to low heat and cover with the lid.
- The total cooking time is about 90 minutes. Halfway through the time, turn the roast once.
