Heating up water
Wash the meat. Heat up some water in a pot together with one clove of garlic, one onion, half a coffeespoon of salt, one pinch of pepper and one coffeespoon of caraway seeds.
Roasted pork Viennese style
800g
pork's neck with fat
1 heads
of garlic
2 tablespoons of
salt
1 tablespoon of
caraway seeds
1 coffeespoon
of pepper
2 pinches
of chili powder
1 tablespoon of
caraway seeds
2 tablespoons of
sunflower oil
500ml
soup
100g
1 serving
energy
767 kJ
2585 kJ
183 kcal
617 kcal
fat
13 g
46 g
saturated_fat
5.2 g
17 g
carbs
1.3 g
4.4 g
sugars
0.5 g
1.7 g
protein
14 g
47 g
salt
1.7 g
5.8 g
Roasted pork Viennese style
description & times
Roasted pork is a typical dish in the traditional Viennese cuisine. Pork's neck or loin without bones can be used. It is important that the meat it prepared with fat, so the joint remains very juicy. During the frying process, it must constantly be poured over and over again with it's own gravy, so the spices will withdraw better into the meat. A good joint takes time, because only that way it will become tender and soft. It is served with dumplings and salad.
Preparing the meat
Fry the meat until it's crispy. Then turn it over and sauté it on all sides. This procedure causes that the gravy won't get lost and the joint will remain juicy.
Finishing the joint
Preheat the oven to 200 ° C. Put the meat in a deep pan. Add water or soup. Always pour the meat over and over again with it's own juicy during the frying process. If the top get too dark, simply cover it with aluminum foil.
Proven kitchen rule: One hour of time is required per kilo of meat.
Slice it
Remove the joint from the oven and let it rest for a few minutes. Then slice it with a sharp knife (or an electric knife).
Roasted pork
Serve it with bread dumplings, potato dumplings, pickled cabbage or rice and salad.
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