Best German Schweinepfeffer Peppered Pork Recipes

GERMAN SCHWEINEPFEFFER (PEPPERED PORK)

Steps:

• Heat a large skillet over high heat until very hot. Carefully add the oil and then the pork strips.
• Add the mushrooms, onions, pepper, and salt. Continue cooking for 2 to 3 minutes, or until cooked through, stirring frequently.
• Using a slotted spoon, remove the pork from the skillet and keep warm. Add the wine to the skillet and continue cooking until the mixture is reduced by half. Stir in the parsley, then return the meat to the skillet. Serve with freshly cooked noodles or spatzle. Makes 2 to 4 servings.
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BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
• Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
• Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

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.