Best 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.

OLD VIENNESE-STYLE CARAWAY ROAST PORK

Steps:

• Using a pestle and mortar, mash all the ingredients for the paste. Rub the paste well into the meat. Place in a cast iron oven dish and add the shallots and garlic. Roast in the oven at 220 °C for about 20 minutes. Turn regularly. Lightly blanche the carrots and potatoes, douse in cold water and add to the roast. After about 20 minutes, pour in 400 ml stock and roast for another 40 minutes. Keep basting with juices from the dish (if there's not enough liquid, add more stock). As soon as the carrots, potatoes and garlic are soft, take them out of the oven and cover them with foil. After about 90-100 minutes the meat should be done. To test, use a needle or prong: It will be done when only juice oozes out, no blood. Remove from the oven and cover with foil for about 20 minutes. In a pan, toss the vegetables in a little roasting juice. Carve the meat and arrange on a plate with the potatoes and vegetables. Add a little stock to the juice, strain, and simmer for a few minutes. Season to taste and serve with the meat.
• Tip: Shortly before the meat is done, pour some dark beer over the meat. It adds a wonderful aroma to the gravy.
• Suggested side dishes: bread dumplings
• Enjoy with: beer
• The roast pork has always been popular within the Viennese cuisine. But at the moment it is having a big come-back. In fact the roast pork is easy to make and if well-prepared in advance, it is not really time-consuming. Garlic and caraway create the typical taste and additionally a good feeling after the feast. The reason: The spice duo effects very good digestion. Coast the roast!