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Name: Authentic Austrian Schweinsbraten (Roast Pork with Crackling)
Prep time: 45 min
Cook time: 150 min
Yield: 4
Cuisine: Austria
Ingredients: *For the Pork Roast:**; 5 kg (3.3 lbs) boneless pork shoulder (pork butt) or pork loin (with rind); 2 tablespoons whole caraway seeds; 1 tablespoon coarse sea salt; 2 teaspoons sweet paprika powder; 1 teaspoon black pepper, freshly ground; 2 tablespoons neutral oil (e.g., sunflower or vegetable); *For the Braising Liquid:**; 1 large onion, quartered; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 3 garlic cloves, smashed; 2 bay leaves; 1 liter (4 cups) water or light pork/vegetable stock; *For the Gravy (Optional):**; 2 tablespoons all-purpose flour; 100 ml (½ cup) white wine (optional, can substitute with more stock); *For the Potato Dumplings (Kartoffelknödel):**; 1 kg (2.2 lbs) starchy potatoes (e.g., Russet), for boiling; 1 medium egg; 100 g (¾ cup) potato starch or all-purpose flour; 1 teaspoon salt; Pinch of nutmeg; *For the Braised Cabbage (Blaukraut):**; 1 small red cabbage (about 800 g / 1.75 lbs), cored and shredded; 1 apple, peeled, cored, and grated; 1 small onion, finely chopped; 2 tablespoons butter or lard; 100 ml (½ cup) apple cider vinegar; 100 ml (½ cup) water

Schweinsbraten

Austria

Vienna

Roast pork with crackling, served with potato dumplings and cabbage.

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