Pork Sauerbraten (Swabian Style)
Pork Sauerbraten (Swabian Style)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork sauerbraten (swabian style). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

This Swabian Pork Fillet recipe is a recipe that you will love! In Swabia, the region around Stuttgart, you find in mnay good restaurants the "Filettoepfle". The meat, together with Spaetzle and a creamy sauce, is served in a pot.

Pork Sauerbraten (Swabian Style) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Pork Sauerbraten (Swabian Style) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook pork sauerbraten (swabian style) using 18 ingredients and 16 steps. Here is how you cook that.

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

German Recipes by All Tastes German. This spaetzle recipe is probably the most traditional one in Germany. It is an authentic Swabian spaetzle recipe. Usually made by hand, but in this recipe, I will show you how to use a stand mixer and spaetzle maker to make.

Instructions to make 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.

Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. Schupfnudeln Swabian recipe for finger-like German-style gnocchi. Spinach Spaetzle from Scratch Spinach spaetzle are a perfect complement to venison or any other roast meat.

So that’s going to wrap it up with this exceptional food pork sauerbraten (swabian style) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!