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).

Metainformationen

Ingredients

  • 800 g pork belly with beef
  • 5-6 garlic cloves (crushed)
  • 2 tsp caraway (whole)
  • salt
  • pepper
  • 450 g onions (coarsely chopped)
  • a little water (for spooning over)
  • 125 ml beer (for spooning over, optional)

Directions for Kümmelbraten

  1. Make incisions in pork belly, crush the garlic and press into the skin with caraway. Season meat on both sides.
  2. Peel onions, chop coarsely, place in a roasting tin and pour over a little water.
  3. Place the meat on the onions and cook in the oven for approx. 90 minutes at 160 degrees/ 325 °F.

GOES WELL WITH Napkin- or Bread Dumplings.

Fluffy and spicy at the same time are Napkin dumplings made of bread rolls, milk and some other ingredients.
The basic dough of Napkin Dumplings is very similar to the bread dumplings but there is one difference: as the name suggests, they are wrapped in napkins!
Austrian bread dumplings: delicous, easy and wonderfully changeable.
They have a delicate taste, are wonderfully easy to make and can be made in a whole range of varieties – Austrian Bread Dumplings! Try it!

TIP

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.

Pork roast with it's crisy skin and tender, served with potato dumplings.
With it’s crispy skin and tender, succulent meat, Pork Roast, also known as Bratl, is a traditional Austrian dish which is particularly popular on Sundays.