How to Make a Traditional Bavarian Pork Roast with Dumplings
Bavarian food is hearty, flavorful, and perfect for cozy gatherings with family and friends. One of the most famous dishes from Bavaria is Schweinebraten mit Knödel, or Pork Roast with Dumplings. This classic meal is great for Sunday dinners or special occasions. In this article, we’ll guide you step-by-step on how to make this delicious dish in simple English.
Let’s get started!
What You’ll Need
For the Pork Roast:
- 2–2.5 pounds (1–1.2 kg) of pork shoulder or pork belly
- 2 tablespoons of mustard
- 1 teaspoon of caraway seeds
- 2–3 garlic cloves, minced
- 2 large onions, sliced
- 2–3 cups of beef or chicken stock
- Salt and pepper to taste
- 2 tablespoons of oil for searing
For the Dumplings (Knödel):
- 6–8 stale bread rolls or about 5 cups of cubed bread
- 1 cup of milk, warmed
- 2 eggs
- 1 small onion, finely chopped
- 2 tablespoons of butter
- Fresh parsley, chopped (optional)
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Step 1: Prepare the Pork Roast
Start by seasoning the pork shoulder or pork belly with salt, pepper, and caraway seeds. Rub mustard all over the meat, then add the minced garlic for extra flavor. Many Bavarians love the combination of mustard and caraway—it makes the pork taste amazing!
Next, heat the oil in a large oven-friendly pan or pot over medium-high heat. Sear the pork on all sides until it’s golden brown. This step locks in the flavor and gives the meat a nice crust.
Once the pork is seared, remove it from the pan and set it aside for a moment. In the same pan, add the sliced onions and cook until they’re softened and slightly browned. Then, place the pork back on top of the onions.
Pour the beef or chicken stock into the pan, making sure the liquid reaches about halfway up the meat. This stock will keep the pork moist and flavorful as it roasts. Cover the pan and transfer it to a preheated oven at 350°F (175°C).
Let the pork roast for 1.5–2 hours, occasionally basting it with the juices from the pan. If you want crispy skin, uncover the pan for the last 20 minutes and turn up the heat to 400°F (200°C). Once the roast is done, remove it from the oven and let it rest for 10–15 minutes before slicing.
Step 2: Make the Dumplings
While the pork is roasting, it’s time to make the dumplings. Bavarian dumplings are a great side dish that soak up the delicious sauce from the roast.
Start by cutting the stale bread rolls into small cubes. If your bread isn’t stale, you can toast the cubes in the oven for a few minutes to dry them out.
Place the bread cubes in a large mixing bowl. Heat the milk until warm, then pour it over the bread. Let the bread soak for about 10–15 minutes until soft.
Meanwhile, sauté the chopped onion in butter until it’s softened and fragrant. Add the sautéed onion, eggs, salt, pepper, and nutmeg to the bread mixture. If you like, you can also add chopped parsley for some freshness.
Mix everything together with your hands or a spoon until it forms a sticky dough. If the mixture is too dry, add a little more milk. If it’s too wet, add some breadcrumbs.
Wet your hands to prevent sticking and shape the dough into round dumplings about the size of a small apple. You should get about 6–8 dumplings from this recipe.
Bring a large pot of salted water to a gentle boil. Carefully place the dumplings in the water and let them simmer for about 15–20 minutes. When they’re done, they will float to the surface. Remove them with a slotted spoon and keep them warm until ready to serve.
Step 3: Make the Sauce
After the pork is roasted, you’ll have flavorful juices and onions left in the pan. These will make the perfect sauce!
Remove the pork and strain the juices into a small saucepan. If you’d like a thicker sauce, you can mix a tablespoon of cornstarch or flour with a bit of water and stir it into the strained juices. Simmer the sauce for a few minutes until it reaches your desired consistency. Taste and adjust the seasoning if needed.
Step 4: Serve and Enjoy
Slice the pork roast into thick pieces and arrange them on a platter. Serve with the dumplings on the side. Pour a generous amount of sauce over the pork and dumplings to bring everything together.
For an authentic Bavarian touch, you can add a side of braised red cabbage or sauerkraut. A cold beer is also a perfect pairing for this meal!
Final Thoughts
A traditional Bavarian Pork Roast with Dumplings is a dish that brings people together. The combination of tender pork, fluffy dumplings, and rich sauce is pure comfort food. While it takes a bit of time to prepare, the steps are simple—and the end result is worth it.
Now that you know how to make this classic dish, give it a try! Whether you’re celebrating Oktoberfest or just want a delicious dinner, this Bavarian favorite won’t disappoint.
Enjoy your meal—Guten Appetit!
