Schweine Braten Recipe

O.k.... a very simple, but delicous way.

About 4 lbs. of pork belly (Schweinebauch) with skin. Salt, pepper, garlic, 2 onions and a half pint of dark beer.

Cut out the bones of the belly and the garlic/onions into slices. Spice the meat with salt and pepper. Put the meat in a pan, the meaty side upside, the bones, the garlic and the onions around. Ad the beer and heat the oven up to 150°C. Bake it for one hour. Now turn the meat an cut the soft skin into fine squares; only the skin! Heat your oven up to 225°C and roast the meat (skinside up) til its brown and crispy.

If its done, give the meat 10 min to rest. Meanwhile you prepare the sauce. Ad a cup of water to the pan and cook it up, may be you need a little bit of salt. Give the sauce through a layer an cut the meat into slices.

Enjoy your Schweinsbraten with potatosalad, or Semmelknödel.

The picture from the dumpling shows not a potatodumpling

The ingredians of this dumpling from your foto are: whitebread, milk and eggs, salt, pepper, "Schnittlauch"
(bayerisch: Semmelknödel)

Len, if you are looking for a shortcut on the dumplings, Manischewitz' Matzo Ball Mix isn't half bad. Any supermarket with a kosher section will have it.

I tend to get lazy after spending all my energy on the important part (the meat).

Hogy

In Eire I made knödel with sodabread, in France with baguette... but schweinsbraten with mazzen knödel is to hard for a bavarian stomach!

Zitat von andal

In Eire I made knödel with sodabread, in France with baguette... but schweinsbraten with mazzen knödel is to hard for a bavarian stomach!

No doubt.

I'm going to keep this in English so Len can read it.

If I have the time and enthusiasm, I like to make "Hefeknoedel":

-500g of white all purpose flour

-20g of yeast (or equivalent amount of powdered yeast)

-1/4l luke warm water

-tea spoon of sugar

-salt

Dissolve the yeast and sugar in the warm water. Put the flour in a bowl, make a small indentation in the center, pour the water/yeast mix in there and and move just enough of the flour into the yeast puddle to saturate it. Cover and let it sit for an hour at room temperature.

Now combine all of the flour with the yeast mix and knead until it releases cleanly. Cover again and let rise.

Separate the dough into fist sized Knoedel. Place Knoedel onto a cutting board sprinkled with flour, cover and let rise again.

Now place the Knoedel into boiling water. Use a big enough pot so that the Knoedel can float without touching. Cover firmly and simmer for 20 minutes. Do not lift the lid to look, or they will be ruined. Resist the temptation.

When they're done, rip them open with two forks (don't cut) and drizzle some melted butter over them.

Guten Appetit!

Hogy