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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Roasted Pork with Potatoes and Onions (Schweinsbraten)

Serves 6–8 Time Prep: 2 hours Difficulty 2/5 Ingredients 8 Steps 12
Roasted Pork with Potatoes and Onions (Schweinsbraten)

Schweinsbraten, also called bratl or roast salted pork, is a traditional meal of the Austrian, Bavarian, and even Bohemian cuisine. Nowadays, a Bratl is a dish for social events rather than an everyday meal. Served in a tray as “Bratl in der Rein”, it is often the highlight of social get-togethers. Typical side dishes are “Stöcklkraut” (parboiled and roasted cabbage) and “Knödel” (dumplings). Even the cold bratl is…

Ingredients

  • 1 bottle (12 oz) lager beer
  • 1 piece (1.5 kg) pork
  • 8 medium potatoes
  • 2 tbsp caraway seeds
  • 1 pinch salt (or to taste)
  • 1 pinch freshly-milled black pepper (or to taste)
  • 1 clove garlic, crushed
  • 2 medium-sized yellow onions

Steps

  1. Preheat the oven to 170–190°C.
  2. Wash the meat. Pat dry with a paper towel. Cut a diamond pattern (each about 1 inch long) into the fat side for crispness.
  3. Rub salt, pepper and garlic into the meat.
  4. Fill a roasting tray with water to 2 cm deep. Place the meat fat side down in it. Sprinkle with caraway seeds. Add onion rings.
  5. Wash the peeled potatoes. Place next to the roast. Roast at 220°C, about 1 hour.
  6. When the potatoes are soft, remove and cover with foil.
  7. Turn the meat fat side up. Sprinkle with caraway seeds and thinly sliced onions.
  8. Roast another 30–45 minutes. Baste frequently with a little dish juice or beer each time. Add water if liquid is short.
  9. Brush the crispy rind once more with cold beer toward the end for crackling.
  10. The meat is done when only juice oozes out (no blood) and the crust is brown and crunchy.
  11. Deglaze the pan with beer and hot water. Season with salt and pepper. Scrape up the browned bits.
  12. Cut the meat into thin slices. Plate with gravy, potatoes and bread dumplings.

Notes from the original

  • The ideal roast gravy is brown and translucent. Don’t thicken it with flour or cornstarch. This is deemed a deadly sin for Bratl-Connoisseurs!
  • To add a wonderful aroma to the gravy, pour some beer over the meat shortly before it is done.

Source. Adapted from “Cookbook:Roasted Pork with Potatoes and Onions (Schweinsbraten)” by Wikibooks contributors, revision of 2025-06-12, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Schweinsbraten on plate.JPG by Austrian delicacy, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.