Old-style Viennese roast pork

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Wiener Kümmel-Schopfbraten (Old Viennese-style caraway roast pork)

Serves: 8


  • 1 pork tender loin (2kg)
  • 8 shallots (halved)
  • 16 potatoes (medium, halved)
  • 1-1,5 l (1 qt-1,5 qt) vegetable stock (or water)
  • 24 cloves garlic (crushed, with skin)
  • 8 carrots (halved length-wise)

For the paste:

  • 3 tbsp mineral salt
  • 2 cloves garlic (blanched)
  • 2 tbsp coarsely ground pepper
  • 1 cooking spoon caraway seeds (whole)
  • 1/2 lemon (rind, grated)
  • 4 juniper berries
  • 2 tbsp melted pork dripping or vegetable oil


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

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at/Viennese-Cuisine/

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