Austrian roast from cured Pork – Surbraten
Living in Vienna you get acquainted with this roast from day one. You simply can’t say no to such a good looking, yummy tasting tender piece of meat, served with sauerkraut and bread dumplings.
Servings: 6
Calories: 425kcal
Ingredients
- 1,5 kg cured pork shoulder
- 2 cloves garlic
- 1 medium onion
- pepper
Instructions
- Place the meat skin down on a tray with a bit of water. Add some coarsely chopped red onions in the water. There is no need to add spices and salt since the meat is cured.
- Roast it like this for 30 minutes at 170°C / 338°F then you take it out, turn it skin up and score it. Use a sharp knife for scoring the skin, cutting about 1 cm deep.
- Baste the meat with the juices from the tray and put it back to roast for another hour.
- Press 2-3 garlic cloves and mix them with ground pepper. After one hour has passed, baste the roast again and stuff the garlic pepper mix between the skin squares.
- Roast for another 30 minutes or until a fork goes through the meat with little effort.
- That’s it, now the skin is caramelized and chewy, meat is tender and easy to slice. Serve with sauerkraut and bread dumplings (Semmelknödl) or simply with mashed potatoes and green salad.Enjoy! :)
