In der heutigen Folge von “Abenteuer Leben” auf Kabel Eins geht es um den perfekten Schweinebraten. Der Profikoch Sebastian Hoffmann zeigt, wie man das saftige und aromatische Gericht zubereitet. Von der Auswahl des Schweinefleischs bis hin zur richtigen Temperatur im Ofen – Hoffmann verrät seine Tipps und Tricks für ein gelungenes Ergebnis.

Hoffmanns perfekter Schweinebraten | Abenteuer Leben | Kabel Eins

Es gut alles gut, and today the perfect dish had to be roasted. Chef Hoffmann shows us his recipe for the perfect roast pork with a dark beer sauce, apple red cabbage, and mashed potatoes. He claims it’s all quite easy, so let’s dive into the ingredients.

First things first, we start with the meat. It’s important to cut through the skin with a knife, but not into the lean meat, as that will cause it to dry out. For seasoning, we need some caraway seeds, natural salt, paprika, and of course, pepper. Our chef crushes these spices in a mortar to bring out the aroma and intensify the flavors.

Then, we rub the pork roast with this flavorful mix, making sure to cover every part. As it cooks, it’s essential to keep the bottom third moist so that it stays juicy. Chef Hoffmann shares the secret to achieving a crispy crust – sprinkle some brown sugar on top of the skin, and let it caramelize in the oven at 190 degrees Celsius for two and a half hours.

While the pork roast is cooking, we move on to the side dishes. For the apple red cabbage, we first cut the red cabbage and sauté it with a little bit of red wine for acidity and fruitiness. To add some shine, we use pork fat, and to bring out the flavor, we use caraway and juniper berries that we grind ourselves. We also include some apple pieces for sweetness and sourness. We let the red cabbage simmer for 45 minutes, occasionally checking and adding some liquid if it gets too dry.

For the mashed potatoes, we use floury potatoes, cut them into large chunks, and cook them until soft. Then, we add butter, milk, and green pepper to season. Finally, we mash everything together until it reaches the desired creamy consistency.

After two and a half hours, it’s time to take the pork roast out of the oven. Chef Hoffmann uses a fat separator to remove the excess grease from the dark beer sauce. He recommends always checking the roast to ensure it doesn’t burn or dry out.

The final result is the perfect roast pork, crispy on the outside and juicy on the inside, with a savory dark beer sauce that complements the tender meat. The apple red cabbage provides a sweet and sour contrast, while the mashed potatoes serve as the perfect canvas for soaking up all the delicious flavors.

Chef Hoffmann’s recipe is easy to follow and uses simple ingredients that anyone can find. So, put on your apron, turn on the oven, and get ready to impress your family and friends with the perfect roast pork!
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