Traditional Christmas Eve is the great feasting occasion for the festive season in Germany. Christmas day reals comprise something a little more modest, but still mouth wateringly good.

Bayerischer Schweinebraten  - Bavarian Christmas Pork Roast Recipe

Ingredients:-

A nice cut of pork - roast size (about 3 -4 lbs)

1/2 lb Pork Bones

1 tablespoon Caraway Seeds

2 Onions

1 Carrot

1 Turnip (about 1/4 lb) 

1 Leek

Salt & Fresh Pepper

Guinness or Porter

Chicken Stock

2 tablespoons Flour

Butter

 

Method:-

(Preheat oven to 400° F.)

(1) Score the rind deeply in two directions. Or ask your butcher to do this for you/ 

(2) Season the pork and the bones with salt, pepper, and caraway seeds.

(3) Cut each onion into wedges. Wash the carrot, turnip, and leek and cut these into cubes.

(4) In a frying pan, melt the butter. Sear the roast and bones on all sides. Remove the roast and bones, then add 1 cup stock to the frying pan, and with a wooden spoon, scrape off any bits that are stuck to the bottom of the pan. 

(5) Put roast and bones in a large roasting pan and pour the pan juices over them. Add the vegetables to the roasting pan as well.

(6) Bake the meat for 1 1/2 to 2 hours. Every 15-20 minutes, pour some of the dark beer over the meat to baste it and moisten the meat.

(7) Remove the pan from the oven. Transfer the roast to a plate, cover to keep warm.

(8) Pour the pan drippings and juices through a sieve into a saucepan.   Combine the flour and 3 tablespoons stock.  Slowly drizzle this into the gravy, whisking so that no lumps form.  Bring the gravy to a boil.  Season with salt and pepper.

(9) Cut the roast into 1/2 inch slices. Arrange the slices on a serving plate, and drizzle with a little gravy. Serve with the crackling attached.