With its crispy skin and tender, succulent meat, roast pork, also known as “Bratl”, is a traditional Austrian dish which is particularly popular on Sundays. It is a firm favourite amongst the “good old-fashioned home cooking” recipes which is served in inns and homes across the country. When the wonderful roasting aromas lie in the air, you know that the Pork Roast is ready to be served and enjoyed.
- 4 garlic cloves (crushed)
- 1 kg neck of pork (or loin – get the butcher to give you the bones as they add a great flavour during roasting)
- pinch of caraway (whole)
- 3 onions (finely chopped)
- clarified butter (for greasing the tin and browning)
- 2 bay leaves
- 1 litre soup (for adding to the roast during cooking, as required)
- beer (optional)
Directions for Pork Roast
- Peel garlic, crush and rub into the meat. Season with salt and pepper and sprinkle over the caraway.
- Pre-heat the oven to 200 °C/ 375 °F. Peel the onions and chop finely.
- Briefly sear the meat on all sides in a pan with the clarified butter and remove from the heat.
- Place the bones on the base of a greased roasting tin and place the meat joint on the bones. Add the bay leaves and onions. Pour over the soup to ensure that there is enough liquid and the meat doesn’t burn.
- Roast the meat in the oven for approx. 1,5 hours. Spoon the soup juice over every 15 minutes to keep the meat moist. If it looks as though there is not enough juice, add a little more soup.
- To check whether the meat is cooked, pierce with a metal skewer – if the meat juices still appear bloody, cook for a little longer. If the juices run clear, the meat is cooked and ready to be served.
- Carve the meat into slices and serve with side dishes for example potato salad or sauerkraut.
For a particularly hearty and aromatic flavour, add beer instead of soup to the meat about 45 minutes before the end of cooking.
Pork used to be taboo in the finer and elegant households which used mainly the by-products lard, ham and bacon. It wasn’t until the latter half of the 19th century that more pork recipes were used. The reasons for the increased popularity of pork included its relatively cheap price, good nutritional value and the many ways in which it could be used.
A bestseller! Out of tradition, “a Schweinsbrat’l” is often eaten in Austria and neighbouring regions. A particularly aromatic spice preparation with lots of caraway, garlic and onion must not be missing here.
We love it!
AUSTRIAN MOUNTAIN HERB COOPERATIVE
Watering, picking and enjoying – this is the natural cycle in your own herb garden. But why so complicated when it’s so easy? So grab it and enjoy the high-quality mountain herbs from Austria.
At a glance
- founded in 1986 in Sarleinsbach
- Members / owners of the cooperative: 92 farmers from regional cultivation
- Employees: 45
- 280 tons of herbs are grown annually
The 3 basic pillars of the brand philosophy, which remain valid until today, are defined from the beginning as:
- 100% organic
- as many herbs as possible from regional cultivation
- highest quality
Convince yourself, because organic and quality is the passion!
Let’s be honest: Is there anything finer than a freshly prepared dish that is refined with tasty herbs to a real feast for the palate?
The right spices are essential for a traditionally prepared roast pork. That’s why we at STAY SPICED ! have created the Spice Salt for Roast Pork, which already contains all the important ingredients for the preparation of the original. There are untreated sea salt, nutmeg and garlic, fine pepper and of course – very important! – Nutmeg.
The result is an intensive combination of flavours that provides the incomparably rich roast pork flavour. Whether served warm from the oven or cold for a snack: fans of traditional Austrian home cooking will be thrilled from the very first bite! Our tip: STAY SPICED ! spiced salt for roast pork not only goes well with all pieces of pork but is also perfect for seasoning chops, spare ribs, burger patties, soups and stews.
Enjoy your meal & STAY SPICED!
STAY SPICED ! WITH ROLAND TRETTL
What would life be without diversity … with the same five spices? Without finely dosed taste nuances that let our taste buds dance Cha-Cha-Cha? Exactly. Roland Trettl and his STAY SPICED ! Team make the world even more spicy with the finest pure spices and spice mixtures. Come on a taste trip with STAY SPICED! and let your culinary fantasies run wild!
STAY SPICED ! stands for the perfect symbiosis of quality, taste and sustainability. You will never find E-numbers on our spice cans, because we completely dispense with flavour enhancers, glutamates, colourings and artificial flavours. Sustainability is also a very important factor in our strict quality DNA. After all, we are not interested in lip service to the environment. We take action – with sustainability, regional partnerships and added value in Austria.
Here you can find the complete STAY SPICED ! Spice rack & our recipe world: STAYSPICED.COM