Hearty, crispy and full of tradition
The perfect combination of simplicity and taste - the Upper Austrian Bratl is a classic of rural cuisine and has been served for generations at festive occasions or in pubs.
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Preparation & ingredients
INGREDIENTS
1.2 kg pork loin or pork shoulder
Salt
Pepper
1 tbsp whole caraway
Garlic cloves
30 g lard
1 onion with skin
150 ml dark beer
700 ml beef stock
1 onion
Potato starch
Step 1
Rub the meat with salt, pepper, caraway seeds and crushed garlic the day before, wrap in foil and chill.
Step 2
The next day, bring the meat to room temperature. Heat a pan with lard and a little water, place the meat with the rind facing downwards in an oven preheated to 170°C.
Step 3
After 20 minutes, turn the roast and cut the rind crosswise, not too deeply. Cook for a further 1.5 hours, brushing regularly with salted dark beer to make it crispy and crunchy. Add a little soup from time to time to give the sauce a nice dark color.
Step 4
Halfway through frying, add the garlic cloves and sliced onion and fry.
Step 5
Remove the meat from the oven and keep warm. Remove the drippings, deglaze with soup, reduce and thicken with potato starch to taste.
Step 6
Cut the roast into slices and serve with the crust and gravy. It goes best with bread dumplings.
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