Schweinsbraten – How to Make the Austrian Classic

When the smell of caraway, garlic and crackling pork skin drifts through the kitchen, you know: today is Schweinsbraten day. In Austria, people also call it a "richtig gutes Bratl" – a proper good roast. This dish is one of the great classics of Austrian home cooking and has been on tables for generations – especially on Sundays or for special occasions (or on Thursdays at Mitzitant).

But a perfect Schweinsbraten needs more than just a good piece of meat. It is about patience, the right seasoning and, of course, the crackling – which must crunch when you bite into it. Here is how to make the classic, guaranteed.

A piece of Austrian culinary tradition

The Schweinsbraten has a long history in Austria. As far back as the Middle Ages it was served on special occasions and considered an important festive dish. To this day, it is an indispensable part of Austrian Wirtshaus cuisine. The typical preparation involves salt, pepper, caraway and garlic, roasted in the oven until the skin is wonderfully crispy. It is usually served with Sauerkraut, coleslaw or dumplings – just as you would find it in a traditional inn. And the best part: the next day it tastes even better – sliced cold with a little mustard and fresh bread.

Recipe: Classic roast pork from the oven

Ingredients (serves 4–6)

• approx. 1.5 kg pork neck or pork shoulder with skin

• 4–6 cloves of garlic

• 2 tsp caraway seeds (whole or ground)

• salt and pepper

• 2 onions

• 2 tbsp lard

• approx. 250 ml beef broth or water

Optional sides:

• bread dumplings or potato dumplings

• Sauerkraut or coleslaw

Method

1. Preheat the oven Preheat the oven to approximately 160°C top and bottom heat.

2. Prepare the skin Score the skin in a diamond pattern with a sharp knife – this is what makes it extra crispy later.

3. Season Rub the meat all over generously with salt, pepper, caraway and pressed garlic.

4. Set up the roast Roughly chop the onions and place them in a roasting tin. Place the meat on top, add the lard and pour in a little liquid.

5. Roast slowly Roast for approximately 2 to 2.5 hours. Baste regularly with the roasting juices.

6. Crisp up the skin In the last 10–15 minutes, increase the temperature or switch to the grill function to get the crackling really crispy.

7. Rest before carving Leave the roast to rest for about 10 minutes before slicing.

Mitzitant's tips for the perfect Schweinsbraten

1. Choose the right cut: The juiciest roast comes from neck or shoulder with skin, because the meat is well marbled.

2. Time is the secret: A good Schweinsbraten needs patience. Slow roasting makes the meat tender and full of flavour.

3. The perfect crackling: For extra crispy skin: brush with a little salt water or beer at the end and finish briefly under the grill.

4. Baste regularly: Keep basting the meat with the roasting juices – this keeps it nice and moist.

5. The next-day roast: Leftover Schweinsbraten is excellent cold on fresh farmhouse bread – with a little mustard or horseradish.

A dish that always fits

The Schweinsbraten is more than just a recipe – it is a firm part of Austrian Wirtshaus culture. Whether at Sunday lunch with the family, at a celebration with friends or in the classic setting of an inn: a good Schweinsbraten brings everyone together. Or, as they say at Mitzitant: "When the crackling crunches and the gravy's right, all is well with the world."