Draft:Roast pork

Roast pork is a dish of pork that is roasted, generally served as the main dish of a meal.

Preparation

Depending on the recipe, it is usually seasoned with cumin, coriander, marjoram and garlic. The stew is often done together with various vegetables such as carrots, celery, parsley roots and onions. For the crust roast variant, the roast is braised in the oven until the rind is crispy.

Regional variants

Roast pork or Roast pork is available in numerous regional variants. Particularly well known are those from Bavaria, Austria, the Czech Republic and Silesia.

Bavaria

Roast pork is one of the traditional dishes of Bavarian cuisine. The sauce typical of the Bavarian version is created by adding meat broth and dark beer. It is usually served warm with coleslaw (white cabbage) and bread or potato dumplings, cold, on the other hand, with freshly grated horseradish (horseradish) and bread. Roast pork is part of the standard offer of Bavarian gastronomy, both in home-style restaurants and in inns with simple cuisine.

China

Siu yuk

Denmark

Flæskesteg

Austria

Roast pork, also called "Bratl", is a traditional Austrian Sunday and holiday dish according to the information of the Register of Traditional Food. It is prepared from the most frequently bred breeds in Austria Edelschwein, Landrasse and Pietrain as well as from traditional pig breeds such as Mangalitza or Turopolje pork: For the preparation of roast pork, pork wheel, pork shoulder, pork skag, roast or pork belly are traditionally used.[1]

The typical Austrian roast pork is fried with salt, pepper, garlic and cumin until it gets a crispy rind, and served with coleslaw or sauerkraut and bread dumplings or potato dumplings. As a rarer variant, potatoes (Austrian 'potatoes') are given as a side dish, which are cooked together with the meat in the pipe.

In Austrian cuisine, fisolenfleisch is a dish made from pork shoulder with beans (Austrian 'fisolen').

Czech Republic

Roast pork (Czech vepřová pečeně) with dumplings and cabbage, popularly abbreviated vepřo-knedlo-zelo (i.e. Pork dumpling cabbage), is a classic of Bohemian cuisine and is considered the Czech national dish.

Silesia

In Silesia, roast pork is often marinated in a garlic-onion-salt-pepper marinade with bay leaves for 3-4 days before preparation.