Best Old Viennese Style Caraway Roast Pork Recipes

VIENNESE-STYLE CARAWAY ROAST PORK

Steps:

• 1. Preheat oven to 375°C (200°C).
• 2. Using a pestle & mortar, crush together all of the paste ingredients, stirring a bit to be sure to combine all the ingredients. Rub the paste all over the outside surface of the pork roast. Place coated pork in roasting pan or large oven-proof cast iron skillet. Add the shallots and garlic, and place in oven to roast for 20 minutes.
• 3. Pour stock into the roasting pan, then add carrots, potatoes so they're surrounding the roast, and return roasting pan to oven to continue to roast another 75 to 90 minutes, basting with pan liquid every 20 minutes. If there's not enough liquid, add more broth or water to roasting pan. To test roast, pierce it with a fork. If only clear juices run through, the roast is done. If pink juices run out, return it to oven to continue roasting at 15-minute intervals until done .
• 4. Use a slotted spoon to remove all vegetables to a platter, and cover with foil to keep warm. Transfer roast to a serving platter, cover with foil, and let stand 20 minutes before slicing.
• 5. Strain pan liquid into a saucepan, removing large herb pieces and chunks. Heat liquid over medium heat for 15 minutes or until reduced and slightly thickened. Add sour cream (if using) to the liquid, and stir for 2 to 3 minutes or until heated through. Spoon sauce over pork and/or vegetables.

ROAST PORK WITH CARAWAY (SCHAB WIEPRZOWY PO POLSKU)

Steps:

• Preheat oven to 425°F Score the fat of the pork with a knife and rub with salt, majoram and caraway seeds over the meat.
• In a large pan, melt the butter over high heat and seal the meat rapidly.
• When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently.
• Serves 6.

OLD-FASHIONED PORK ROAST

Steps:

• Tie the roast 3-4 times crosswise, and once lengthwise.
• In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
• Place meat in a roasting pan. Place pan, uncovered, in preheated 300°F oven for about 3 hours.
• Add onion to pan around the meat. If there is not much fat in the pan, add the optional oil. Return pan to oven for 3½-4 hours more.
• Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 1½ cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
• Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
• Slice cold roast, and layer in baking dish. Pour ½ cup of drippings over pork. Cover dish with foil, and place in a preheated 350°F for 40 minutes until hot.
• Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
• Serve with mashed potatoes on the side. Pour sauce over the meat.

OLD WORLD PORK ROAST

Steps:

• 1. In a small bowl, combine caraway seeds, sage, 1 tsp salt and 1/4 tsp pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake uncovered at 350 degrees for 2 hours or until a meat thermometer reads 160 to 170 degrees. Remove roast from pan; keep warm.
• 2. Pour pan drippings into a large measuring cup; add enough water to equal 2 cups. Pour into a small saucepan; add browning sauce if using, cornstarch and remaining salt and pepper. Stir until smooth. Bring to a boil; cook and stir until thickened and bubbly.
• 3. Slice roast; serve with gravy and dumplings or potatoes if desired.

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Steps:

• Pre-heat oven to 350°F.
• Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• Salt and pepper all sides of pork roast.
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a minute or so, then rotate it to brown all sides.
• Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• Mix Kitchen Bouquet into the 2 cups of water.
• Pour in the water mixture.
• Bring to a boil.
• Cover tightly and place in lower portion of the oven.
• Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• Half-way through roasting time turn the roast over.
• Remove roast from pan and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!