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German Pork Roast Recipe


5 pounds roast pork, leg or shoulder;
6 garlic cloves, minced;
3 medium onions, sliced;
2 carrots, sliced;
1/2 cup German beer (or as needed);
1 tbsp. starch, mixed in little water;
1 cup sour cream;
1 tsp. careway seeds;
1 tbsp. salt, or to taste;
1 tsp. coarsely ground black pepper.


Take a pork roast with the rind remaining. Rub the meat with the garlic, salt, ground pepper and caraway seeds. Arrange a bed of onions and carrots on the bottom of a roasting pan. Lay the roast on the vegetables, skin side down, add the beer to the pan. Roast in a preheated oven at 350 F for 1 1/2 hours basting with pan juices and adding more beer if needed. After 1 1/2 hours, turn the meat, score the rind with a knife and roast 1 1/2 hours more, basting regularly. Transfer the finished pork roast to a platter, strain the meat juices and skim off the excess fat. Add little more beer and thicken with the diluted starch. Bring the sauce to a boil and simmer 3-4 min until thickened and smooth. Stir in sour cream and heat without boiling. Season the sauce to taste. When the pork roast have rested for 10-15 minutes, slice and serve with the sauce.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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