The Kümmelbraten (Pork Roast with Caraway) is typically served fresh out of the oven with a delicious rind and warm sauerkraut. Whether you serve it with the rind, warm or cold – the Kümmelbraten belongs to a real Austrian Brettljause (traditional wooden snack platter of meats and cheeses).
- 800 g pork belly with beef
- 5-6 garlic cloves (crushed)
- 2 tsp caraway (whole)
- 450 g onions (coarsely chopped)
- a little water (for spooning over)
- 125 ml beer (for spooning over, optional)
Directions for Kümmelbraten
- Make incisions in pork belly, crush the garlic and press into the skin with caraway. Season meat on both sides.
- Peel onions, chop coarsely, place in a roasting tin and pour over a little water.
- Place the meat on the onions and cook in the oven for approx. 90 minutes at 160 degrees/ 325 °F.
The roast tastes particularly good if you pour 125 ml beer over it about half an hour before the end of cooking.
JUST ONE MORE THING
The big brother of the crispy Kümmelbraten is definitly our popular Pork Roast. With its crispy skin and tender, succulent meat, roast pork, also known as “Bratl”, is as well a traditional Austrian dish which is particularly popular on Sundays.