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I wish I would have been able to get a pork neck for this dish, but I couldn’t, so I used the next best thing, a pork butt (shoulder). For pork steaks and roast, I prefer the neck, because in my opinion the flavor and texture is far superior to any other cut of the pig. However, the butt is also a great cut to roast or braise, so at the end I was happy with what I got.
This dish is very common in the south of Germany where I grew up, so whenever I prepare this dish it alway’s brings back happy memories of a more simple time in my life. But on Friday when I cooked this, I had Daryl and Leo over for dinner, so it was a happy meal after all. (Some wine and rum also made sure of that) 🙂
Bon Appetit ! Life is Good !
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Kümmelbraten (caraway pork roast)
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Pork butt (shoulder)
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Pork butt (shoulder)
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Pork butt, knuckle removed
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Knuckle
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Seasoned with mustard, thyme, kosher salt, cayenne pepper, granulated garlic, granulated onion and caraway seed
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Place on a rack above red wine and beer, add chilies, scallions and tomatoes, roast at 420 F for 30 minutes, turn down to 270F cook, for three hours
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Add potatoes, cook for another hour or until potatoes are soft. Remove meat, cover lightly and let rest thirty minutes
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Meanwhile, transfer sauce, potatoes and vegetables to a small pot, add tomato paste and simmer for fifteen minutes. Check/adjust seasoning and texture of sauce
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Kümmelbraten (caraway pork roast)
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Kümmelbraten (caraway pork roast)
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ChefsOpinion 
LOOK’S LIKE ANOTHER GREAT DISH I HAVE TO TRY
CHEF GREG
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Thank you for sharing such an inspiring dish.
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Tonight I am creating a Pork Roast (an assignment for my culinary class with Escoffier.) I can only hope it will look so inviting.
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DD, pls say hi from me to chef Mark Dowling. Cheers
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I sure will! He is the reason that I started following your blog. You both are pretty awesome in my book!
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