Recipe: Pork Roast with Beer Glaze (Schweinsbraten, Bavarian)

PORK ROAST WITH BEER GLAZE (SCHWEINSBRATEN)

"In Bavaria, the pork roast gravy has to be brown and translucent. Thickening it with flour or cornstarch is considered culinary sacrilege. The traditional accompaniment to pork roast is bread dumplings. Pork roast also makes a great cold cut for a picnic or buffet."

3 pounds boneless pork shoulder roast
Salt and freshly milled black pepper
2 cloves garlic, crushed
1 tablespoon clarified butter
1 teaspoon caraway seed
Generous pinch of ground marjoram
2 medium yellow onions, peeled, halved, and thinly sliced
1 (12-ounce) bottle lager beer

Preheat the oven to 375 degrees F.

Wash the meat and pat it dry with paper towels. Cut a diamond pattern (each diamond should be about 1 inch long) into the fat side, using a sharp knife; this will produce a crispier crust. Rub the meat with salt, pepper, and garlic.

Heat the clarified butter in a large skillet and brown the meat on all sides. Place it fat side down in a roasting pan and pour the fat from the skillet plus 1 cup water over it. Sprinkle it with caraway and marjoram. Arrange the onions around the meat.

Roast the meat for 1 hour and turn the fat side up. Increase the temperature to 425 degrees F and cook for another 30 to 45 minutes, basting frequently with beer. Check for doneness with a meat thermometer; the meat is ready when the internal temperature reaches 165 degrees F and the crust is browned and crunchy. Let the roast rest for 10 minutes before carving.

Deglaze the pan with the remaining beer and, if necessary, with 1/2 cup hot water or more. Strain the gravy into a small saucepan. Simmer to thicken. Season with salt and pepper.

Cut the meat into thin slices and serve the gravy separately.

Makes 6 to 8 servings
Source: Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes by Nadia Hassani