„Resi Oma kocht“ ist eine kulinarische Reise zurück in die Vergangenheit. In dieser Folge bereitet Resi Oma einen traditionellen, österreichischen Schweinsbraten zu und lässt damit Erinnerungen an vergangene Zeiten und Familienfeiern wach werden. Ein Gericht, das mit Liebe und Hingabe zubereitet wird und bei dessen Geschmack man die Gemütlichkeit der österreichischen Küche genießen kann.

Resi Oma kocht - Schweinsbraten

“Mukik” - I am the region under Christian who is driving the vehicle to make sure the water doesn’t overflow. You have to know when to go on the front and let it simmer for a few minutes, so that the skin gets crispy. It’s important to let the children observe how to properly pluck the feathers so that it doesn’t exhaust them, and the skin becomes crispy in this process. The opening of the bird must be cut completely.

Before putting it in the water, make sure to fasten the black belt quickly and don’t rush it. Directly through the belt, Fleischmann shouldn’t hurt the meat. If you wait too long, you might not get such nice-shaped cuts. You need to try it out for yourself.

The next step is really important: you only cut through the crispy skin, not the meat. A little later, you can cut through the meat, but not the fat. You can leave the fat on because it adds flavor. After a few minutes, you will have a perfectly crispy skin that’s ready for seasoning. Don’t worry about wasting spices, it won’t be tasteless.

What kind of meat is this? It’s pork belly or carré chop. To get the perfect crispy skin, you have to apply pressure constantly from all sides. You have to focus entirely on the task at hand. If you do, the result will be worth it!

It’s very important to season it the night before. You never know when you might have guests over, and you want to impress them with your cooking skills. When you’re having trouble finding the perfect balance, adding garlic can do wonders.

Don’t overthink the process. Sometimes it’s better to just let the meat cook on low heat and let it do its job. Also, turning the meat once is enough. You don’t want to turn it too often, or else it will lose its flavor.

After two hours in the oven, the meat is ready. Make sure to let it rest before cutting it, so that it doesn’t lose any juices. Sit back, relax and enjoy your perfectly cooked meal.
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