If you like pork roast you should try the pork roast Franconia style with a dark beer gravy. This recipe is authentic and proven and comes from the German region Frankenland or Franconia. The Franconian lands are in Bavaria, north and south of the Main River. There is a lower and upper part which is Oberfranken and Unterfranken.
This pork roast has a special gravy as it contains beer and bread. For sure this pork roast is the best served with dumplings as they make them on the Frankenland. Happy Cooking!
Ingredients Pork Roast Franconia Style
2 kg pork roast
1/4 celery root
750 ml vegetable broth (instant)
500 ml dark beer
4 pieces bread, some days old, the end pieces, country style bread
salt, paprika powder and pepper to taste
caraway seeds, ground or whole
Cooking Instructions Pork Roast Franconia Style
– wash the meat and dry it with paper towels.
– spice the meat generously all around and evenly.
– chop onions fine; cut carrots, leek and celery root in bigger pieces.
– pre-heat oven to 400 F.
– in a pan that can be also used on the stove and in the oven (fire proof, eg. dutch oven), on high heat with clarified butter brown the meat on all sides. Turn the meat fast before it gets too dark.
– add the vegetable and brown them too. It is important to do that as this adds a nice taste to the meat and gravy.
– add the caraway seeds and the bread pieces around the meat, brown everything for a bit.
– place the pan into the oven, cook it for about 30 min, then reduce heat to 350. Onions should be brown.
– meanwhile make the broth. You can make it from scratch by cooking leek, celery, carrots, bay leave, salt and pepper in water or use instant broth, half vegetable and half beef broth (organic broth from eg Rapunzel is recommended or a broth without chemicals and preservatives).
– add the broth, not all at one time. Bit by bit alternating with the beer. The bread should be covered by liquid at all times.
– the meat needs to cook for about 3-4 hours. So be patient. You can use a cooking thermometer.
– When the meat is cooked remove it from the pan and let rest on a cutting board for a while.
– remove the carrots and the gravy then puree it with a stick mixer (don’t throw away the ingredients).
The gravy should be thick because of the bread and should have a dark brown color.
Serve with dumplings and a salad such as lettuce, or Spaetzle and red cabbage.
Interested in making Dumplings from Scratch? – Go to the Recipe How to make Franconian Dumplings –