Pork Pot Roast ('Schweineschmorbraten')
Pork Pot Roast ('Schweineschmorbraten')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb (900 g) pork neck
- For the marinade:
- 1/2 tsp black peppercorns
- 1/2 tsp caraway seeds
- 2 clove 2 cloves
- 1/2 tbsp dried marjoram
- salt, to taste
- For searing the pork roast:
- 4 tbsp clarified butter
- For the sauce:
- 1 tbsp butter
- 5 garlic cloves, peeled
- 2 medium-sized white onions, chopped, about 1 cup
- 2 medium-sized carrots, sliced 1/2-inch thick, about 1 cup
- 1 leek, white and light green part only, thinly sliced, about 1.5-2 cups
- 1 cup 1/2-inch cubed celeriac
- bouquet garni, consisting of 1 bay leaf, 5 sprigs thyme, 1 sprig rosemary, 1 sprig lovage
- 1 tbsp tomato paste
- 1 cup dry white wine
- 1 cup homemade and unsalted beef broth
- 1/2 tbsp potato starch
- 1 tbsp butter
- salt, to taste
Instructions
- 1
Marinate the pork:
- 2
Crush the black peppercorns, caraway seeds, and cloves in a mortar or spice grinder. Don't crush them super fine. They should still be a little coarse in texture. Mix them with the dried marjoram and add salt to taste. Rub the spice mixture into your piece of pork neck so that the entire surface is evenly coated. Cover the pork with plastic wrap and leave it in the fridge to marinate for at least 3 hours, or even better, overnight.
- 3
Sear the pork:
- 4
An hour before searing the pork, take it out of the fridge and let it come up to room temperature. Preheat your oven to 300 °F (150 °C). Heat the clarified butter in a large Dutch oven over medium-high heat and sear the pork for 2-3 minutes on each side. The pork is properly seared once it can be turned over without sticking to the pot. Once seared on all sides, take the pork out of the pot and set it aside. Drain away any excess fat that is left in the pot.
- 5
Sweat your aromatics:
- 6
Turn the heat down to medium-low and add the butter into your dutch oven. Add the garlic and onions and sweat them for 1-2 minutes until the onions turn translucent. Add the carrots, leek, and celeriac. Sweat the aromatics for another 3-4 minutes. Add your bouquet garni and tomato paste and sweat the mixture for another minute. Deglaze the pan with white wine, let it come to a simmer, and simmer over medium heat until the white wine has reduced by 2/3. Add the beef broth and place the pork roast on top of your aromatics. Let the broth come to a simmer, then cover your dutch oven with a lid and place in the middle rack of your oven.
- 7
Roast your pork:
- 8
Let the pork neck roast until it reaches an internal temperature of 155 °F (68 °C), which took me about 1 hour and 15 minutes. Take the roast out of the oven and let the meat rest wrapped in tinfoil for 15 minutes. In the meantime, pass your sauce through a fine-mesh sieve and discard all the aromatics. Prepare a potato starch slurry by mixing together 1/2 tablespoon potato starch and 1/2 tablespoon water. Bring the sauce to a light simmer and slowly drizzle in the potato starch slurry until the sauce has thickened to your liking. Don't use too much potato starch. You don't want to have a super thick and gluey sauce. I used only about 1/2 of the slurry. The sauce should still be runny once thickened. Season the sauce to taste with salt and stir in one tablespoon of cold butter to finish the sauce. Keep warm.
- 9
Serve your roast:
- 10
Once properly rested, slice your pork across the grain into 1/2-inch thick slices. Serve together with spätzle or potato dumplings and a green salad.