Schweinebraten
(Schweinsbraten, Schweinebraten mit Knödel und Sauerkraut, Schweinebraten mit Knödel und Rotkohl)
Schweinebraten is a traditional pork roast originating from Bavaria. It is typically prepared for Sunday lunch and consists of sliced pork roast that's served with homemade gravy, semmelknödel (bread dumplings) or potato dumplings, and either sauerkraut or rotkohl (red cabbage).
When properly prepared, the meat should be succulent and very tender. The best part of pork to use for this dish is boneless pork shoulder. Before the preparation, pork is often rubbed with mustard, marjoram, or minced garlic, giving it a bit of extra flavor.
For the best possible experience, it is recommended to pair the dish with a cold German beer on the side, preferably a lager.
Pairing tips
Dunkel
Dunkel is a German dark lager that is mostly associated with Bavaria and Munich. This dark beer, which can range from copper to dark brown, is mainly brewed from ... Read more
Helles
Helles is a German-style lager that first appeared in Munich in 1894. It was a Bavarian answer to light Czech pilsner. Although Bavaria heavily relied ... Read more
Serve with
Semmelknödel
Semmelknödel are popular German bread dumplings–nutritious and convenient, they are one of the most versatile side dishes in traditional German cuisine.... Read more
Rotkohl
Rotkohl is a traditional salad and side dish made from red cabbage that is finely shredded and then braised or slow-cooked with ingredients like apples, onions, vinegar,... Read more
Sauerkraut
Although sauerkraut or sour fermented cabbage is most known as German national food, it has origins in China, when it was made from shredded cabbage that was fermented ... Read more
WHERE TO EAT The best Schweinebraten in the world (according to food experts)
