Best 2 German Pork Stew Recipes

Embark on a culinary journey to Germany with this hearty and flavorful dish, German Pork Stew. This classic stew, also known as Schweinebraten, is a delightful symphony of tender pork, savory spices, and a rich, velvety sauce. The succulent pork shoulder is braised to perfection, resulting in fall-off-the-bone tenderness, while the medley of aromatic spices, including juniper berries, bay leaves, and caraway seeds, infuses the stew with a captivating depth of flavor. Whether you prefer a traditional preparation or a modern twist, this article presents a collection of German Pork Stew recipes that cater to diverse tastes and preferences. From the classic recipe that stays true to its Bavarian roots to variations that incorporate unique ingredients and cooking techniques, these recipes offer a tantalizing exploration of German culinary heritage.

Here are our top 2 tried and tested recipes!

PORK AND BEER STEW (GERMAN)

Pork and Beer Stew (German) image

Schweinefleisch und Bier-Eintopf in German, this recipe is from Modern German Food by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." Enjoy ! (15 min was allowed for ingredient prep)

Provided by twissis

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
Add remaining oil & saute the onion & garlic for 5 min or till softened.
Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

GERMAN PORK STEW

German Pork Stew image

A great recipe for Pork Tenderloin. I enjoy German food, this has so much goodness in it. This recipe was in our local Newspaper.

Provided by Shelia Tucker

Categories Other Soups

Number Of Ingredients 19

Ingredients

1 lb pork tenderloin ( trimmed of fat )
1 tsp olive oil
1 medium yellow onions ( diced )
2 leaks white parts only , ( sliced )
2 tsp caraway seeds ( crushed )
1 tsp fennel seeds , ( crushed )
1/4 tsp celery seeds
1 Tbsp dijon mustard
1 tsp black pepper
the zest and juice of 1 orange
1 qt low sodium- chicken broth
1 large sweet potatoe ( peeled and diced )
1 1/2 c shredded cabbage
2 ribs of celery , ( diced )
add salt to your taste
1/2 c fat- free plain greek style yogurt
2 Tbsp ketchup
2 Tbsp sweet pickle relish
chopped fresh dill to garnish if desired

Steps:

1. cut the tenderloin into1 1/2 inch slices. Place the sliced tenderloin into a bowl and toss with the olive oil. - Heat a Large pan over Medium High Heat, add the pork from bowl and brown, about 2 or 3 minutes per side. It does not need to be fully cooked through, in the same pan with pork add in theonion and leaks and continue to cook untill the onion and leak are tender and begin to brown, about 5 or 6 minutes., Then add the caraway, fennel and celery seeds, mustard, blk. pepper, orange zest and juice and the chicken broth. Bring to a boil, Cover and reduce heat to a simmer. cook untill the Pork is very tender, about 15 to 20 minutes.
2. When the Pork is tender, use a slotted spoon and remove it from the pan, place pork on a cutting surface, using 2 forks shred the meatto bite size chunks, then return the meat to the pan, add in the sweet potatoes,cabbage and celery, continue to simmer untill the vegetables are tender, then season with salt to your taste.
3. In a small bowl, stir togeather the yogurt, ketchup, and the relish. place a dollop of the mixture on top of the stew in the serving bowls. And if you like a sprinkl of fresh dill.

Tips:

Brown the meat in batches: This will help to prevent the meat from stewing and ensure that it is evenly browned.
Use a Dutch oven or a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the stew from burning.
Cook the stew low and slow: This will allow the flavors to develop and the meat to become tender.
Use a variety of vegetables: This will add flavor and texture to the stew.
Season the stew to taste: Be sure to taste the stew before serving and adjust the seasonings as needed.

Conclusion:

German pork stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning and effort, you can create a delicious stew that your family and friends will love.