Best Bavarian Pork Leg Schweinshaxe Recipes

BAVARIAN PORK LEG (SCHWEINSHAXE)

Bavarian Pork Leg (Schweinshaxe) image

This is a classic simple recipe for "Schweinshaxe" (pork leg Bavarian-style). It's very easy to prepare, you just have to make sure there is enough liquid in the pan at all times.

Provided by Michaela

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 (1 1/2) pounds pork legs with skin
1 teaspoon salt
1 teaspoon ground black pepper
½ cup boiling water
1 large onion, finely chopped
1 medium carrot, chopped
½ teaspoon caraway seeds
½ teaspoon black peppercorns, crushed

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Rub pork legs with salt and pepper on all sides. Set into a deep-rimmed baking sheet. Pour boiling water on top.
Bake in the preheated oven for 30 minutes. Add onion, carrot, caraway seeds, and crushed peppercorns.
Continue to roast until pork leg is cooked through, about 90 minutes more. Baste with liquids from the pork every 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 919.5 calories, Carbohydrate 5.6 g, Cholesterol 231.5 mg, Fat 71.7 g, Fiber 1.4 g, Protein 58.8 g, SaturatedFat 24.9 g, Sodium 781.9 mg, Sugar 2.3 g

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Authentic Schweinebraten German Pork Roast Bavarian Style image

This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.

Provided by sonnyu28

Categories Pork

Time 3h15m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 14

Ingredients

5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth

Steps:

wash and pat dry roast.
mix all dry ingredients together and rub onto roast.
spread a liberal amount of mustard onto roast.
heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
push vegetables aside and brown roast from all sides in the very very hot roasting pan.
ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
ad broth and transfer everything to the oven.
roast covered for 1 1/2 hours at 350°F.
uncover, stir onions and veggies.
turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
once roasting time has finished transfer meat to a plate to rest.
take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
Best served with potato dumplings and sauerkraut.