In dem Artikel “Saftiger Schweinebraten - alles was du über Braten wissen musst” geht es um das perfekte Braten eines Schweinebratens. Hier erfährst du alles Wissenswerte, angefangen bei der Wahl des Fleisches und der Zutaten bis hin zur Zubereitung und dem richtigen Garpunkt. Mit diesen Tipps wirst du in der Lage sein, deine Gäste mit einem saftigen und leckeren Schweinebraten zu beeindrucken.

Saftiger Schweinebraten - alles was du über Braten wissen musst

Are you in the mood for a juicy pork roast and need some tips on how to make it perfect? Then this video is just what you need. Hello and welcome to my channel! Today, we’ll be making a pork roast. Maybe you’ve had the experience of making a beautiful roast, getting excited for it, but then finding that it’s not as juicy as you would like. In this video, I’ll show you some common mistakes to avoid and how to make it just right.

First and foremost is selecting the right cut of meat. I have here a pork neck, which is particularly good because it’s a bit fattier and the fat keeps the meat nice and juicy while it’s roasting. Other cuts that work well are pork shoulder, pork hip or cuts from the leg. These are usually leaner, but still very good. The size of the roast is also important. A smaller piece of meat will always be drier than a nice big roast. So, it’s better to make a little more than you need, which you can freeze or enjoy cold on a sandwich with mustard.

Sprinkle salt on both sides of the meat and be generous, then add pepper after browning. Speaking of browning, that’s the next crucial step. Heat some oil in a roasting pan and brown the meat evenly on all sides. Once it has a nice color, remove it and add some vegetables for the sauce. Use onions, celery, and carrots, but not too much, as this can be a common mistake. While we want the vegetables to enhance the flavor of the meat, we don’t want them to overpower it. Slowly brown the vegetables so that they caramelize and don’t burn.

If you want to learn more about making sauces and greens, take a look at my webpage: www.thomas-koch.de. I also add some garlic to the vegetables, but not too early or it will burn. Add a tablespoon of tomato paste, but be careful not to let it burn. Then add some white wine or red wine to deglaze the pan. I prefer white wine because it goes well with pork roast. Cook it down and add another optional splash if you like. When the alcohol is gone, add some chicken broth or vegetable broth to create the base of your sauce. We don’t want to add too much liquid at first because that may produce a bland taste. Add some juniper berries, cloves, fresh bay leaves, rosemary, sage, and thyme.

The next important point is the lid. I can’t stress enough how important it is to have a tight-fitting lid. The less steam escapes the roasting vessel, the juicier the meat will be. If your lid doesn’t fit tightly, you can use a bread dough to seal around the rim in the French fashion. It works great!

Bake the roast in the oven with both top and bottom heating elements, keeping the lid close to the upper element. This will help to create a nice crust on top of the roast while keeping it moist. I bake it at 180°C for 30 minutes, then reduce the heat to 160°C for an hour and a half. The time it takes can vary based on the size of the roast and the current temperature of the meat.

Once the roast is done, let it rest for at least 20 minutes before carving. This ensures that the juices are evenly distributed throughout the meat, giving you a tender and moist result. While the roast is resting, prepare your gravy. Strain the sauce through a sieve to remove the vegetables, giving it a smooth finish. Instead of blending the vegetables into the sauce, which makes it less appetizing, discard them or save them for another dish. To thicken the sauce, use a slurry made from cornstarch and water.

Finally, carve the roast and serve it with the gravy. Enjoy it with some steamed vegetables or a fluffy potato mash. You will love the perfectly balanced flavor and juicy texture of your pork roast. Happy cooking!
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