Summary: A quintessential Austrian classic featuring succulent roast pork shoulder with a deeply golden, crunchy crackling, aromatic caraway and garlic, accompanied by fluffy bread dumplings and a tangy, slow-cooked warm cabbage. This hearty meal is prepared over 3 hours and 30 minutes, designed to serve 6 hungry guests.
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Category: Pork, Austrian Cuisine
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Quick overview
- Dish: Schweinsbraten mit Knödeln
- Category: Pork, Austrian Cuisine
- Cuisine: Austrian
- Main ingredient: Pork shoulder, 1.5 kg (boneless, skin-on)
- Guide: 12 Most Popular Austrian Dishes: Favourite Recipes of Austrian Cuisine
- Total time: 210 minutes (30 min prep + 180 min cooking)
- Difficulty: Intermediate
- Portions: 6 (Portion weight: 550 g)
- Key technique: Slow roasting and steaming
- Preparation types: Roasting, boiling
- Dietary info & Allergens: Gluten, Eggs, Milk
- Suitable for: Sunday lunch, family gathering
- Nutritional values (per 1 portion): 890 kcal, Protein: 45 g, Fat: 58 g, Carbohydrates: 42 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Lager beer, Grüner Veltliner, Sparkling water with lemon
- In short: The ultimate comfort food featuring perfectly rendered crackling and tender meat.
- Last updated: 21 September 2026
WAGUU says: “The secret to the perfect Schweinsbraten lies in the initial scoring of the rind and the patient, slow roasting process that allows the fat to render completely.”
How to take it further: Add a splash of dark beer to the roasting pan for a deeper flavour, or serve with a side of freshly grated horseradish.
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 180 minutes |
| Temperature: | 160 °C |
| Number of portions: | 6 |
In a nutshell
This recipe revives the classic Austrian Sunday roast. By scoring the skin and roasting the pork shoulder low and slow, we achieve a crackling that shatters upon contact, while the meat remains incredibly succulent. Served with traditional bread dumplings and a sweet-and-sour cabbage, it is a meal that brings warmth and tradition to any table.
Ingredients
Base portions: 6 portions • Portion weight: 550 g
| Ingredient | Amount | Quality |
|---|---|---|
| Pork shoulder (with skin) | 1.5 kg | Fresh, high quality |
| Garlic cloves | 6 pcs | Fresh |
| Caraway seeds | 2 tbsp | Whole |
| Salt | 30 g | Sea salt |
| White bread (cubed) | 500 g | Day-old |
| Milk | 250 ml | Full fat |
| Eggs | 3 pcs | Free range |
| White cabbage | 800 g | Fresh |
Why you will love this recipe
- The Crackling: Achieve professional-grade, crispy skin that is the hallmark of a great roast.
- The Meat: Slow roasting keeps the shoulder moist and tender, falling off the bone.
- Traditional Pairings: The combination of bread dumplings and cabbage balances the richness of the pork perfectly.
Why it works: By using a two-stage roasting method and seasoning with traditional caraway, we enhance the natural flavour profile of the pork.
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the meat – 20 min
Appliances: Oven
1. Preheat the oven to 160 °C. Score the skin of the pork shoulder in a diamond pattern, taking care not to cut into the meat. Rub the skin thoroughly with salt and caraway seeds. Insert halved garlic cloves into the underside of the meat.
VKB: Visual check point (VKB): Skin is scored evenly and seasoned; garlic is inserted.
Phase 2: Roasting – 180 min
Appliances: Oven
2. Place the pork in a roasting tin, skin side up. Add 200 ml of water to the base of the tin. Roast for 3 hours, basting occasionally. In the final 20 minutes, increase the temperature to 220 °C to crisp the crackling.
VKB: VKB: Crackling is golden and crisp, meat is tender.
Phase 3: Dumplings and Cabbage – 30 min
Appliances: Hob
3. Soak cubed bread in milk. Mix with eggs and seasonings to form dough. Shape into dumplings and boil in salted water for 15 minutes. Meanwhile, sauté shredded cabbage until tender.
VKB: VKB: Dumplings float to the surface when cooked.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Roasting tin | 30×40 cm | Deep baking dish | Drying out |
| Large pot | 5 litres | Deep saucepan | Boiling over |
| Mixing bowl | 3 litres | Large bowl | Spilling |
Shopping list
Nutritional profile
Values per 1 portion. Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 161.8 kcal | 890.0 kcal | 5340.0 kcal |
| Fat | 10.5 g | 58.0 g | 348.0 g |
| of which saturates | 3.5 g | 19.2 g | 115.2 g |
| Carbohydrates | 7.6 g | 42.0 g | 252.0 g |
| of which sugars | 1.2 g | 6.6 g | 39.6 g |
| Protein | 8.2 g | 45.0 g | 270.0 g |
| Salt | 0.2 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Score the rind deeply but carefully to avoid touching the meat.
- Tip 2: Use a meat thermometer to ensure the centre reaches 70 °C.
- Tip 3: Allow the roast to rest for 20 minutes before carving.
- Tip 4: Baste the roast every 30 minutes with its own pan juices.
Scientific background
The Maillard reaction, occurring at high temperatures during the final crisping stage, creates the complex flavours of the crackling. Slow roasting allows collagen in the connective tissues of the shoulder to hydrolyse into gelatine, resulting in tender meat.
Fine Dining – Professional techniques
- Plate composition: Slice the meat thinly and fan it out, placing the crackling vertically for height.
- Textural contrasts: The contrast between the crunchy crackling and soft dumplings is essential.
- Temperature contrast: Ensure the cabbage is served hot to contrast with the room-temperature resting meat.
- Aromatic garnishes: Finish with a light dusting of fresh, finely chopped parsley.
Sensory radar
- Appearance: Deep golden crackling with a rich, dark pan sauce.
- Aroma: Intense roasted pork aroma with hints of caraway and garlic.
- Taste: Savoury, salty notes balanced by the sweetness of the cabbage.
- Texture: Crisp skin, succulent meat, and soft, airy dumplings.
Pairing
- BEER: A traditional unfiltered lager (Zwickl).
- WINE: A dry, crisp Austrian Grüner Veltliner.
- NON-ALCOHOLIC: Sparkling water with fresh lemon slices.
Various preparation variants
- Beer-infused: Replace half the water in the roasting tin with dark ale for extra depth.
- Herbal crust: Add fresh thyme and rosemary to the salt rub for a more aromatic profile.
Allergens and dietary information
Contains: Gluten, Eggs, Milk • Gluten: Bread contains wheat gluten • Not suitable for: Vegetarians, Vegans, Lactose-intolerant individuals.
Suitable for
Ideal for Sunday family lunches, festive occasions, and those who appreciate hearty, traditional Austrian cuisine.
Substitution catalog
- White bread: Use day-old sourdough for a slightly tangier dumpling.
- Pork shoulder: Pork belly can be used for an even fattier, richer result.
FAQ
How do I know the pork is done?
The meat is cooked when it is tender and easily pierced with a fork, or when a thermometer reads 70 °C.
Why did my crackling stay soft?
The skin was likely not dry enough before roasting. Pat it thoroughly with a paper towel and ensure the heat is high in the final stage.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Use two separate roasting tins to ensure even heat circulation in the oven. 20+ people: Consider roasting the pork in a professional-grade combi oven for better humidity control.
Sides and Serving
- Sauerkraut – fermented cabbage that cuts through the fat.
- Potato salad – a vinegar-based salad (not included in the recipe).
Serving: Serve the pork sliced with a generous ladle of pan juices, accompanied by dumplings and cabbage.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Gently reheat in a covered dish with a splash of water or stock to prevent drying.
Other Recipe Variations
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Common mistakes
- Insufficient drying: Failing to dry the skin leads to soft crackling.
- High heat too early: Starting at high heat burns the exterior before the meat cooks.
- Missing rest: Carving too soon causes the juices to escape, leading to dry meat.
- Over-boiling dumplings: Overcooking causes the dumplings to lose their structure.