Surbraten is a classic German dish featuring pork that has been cured in a salt and spice brine, then roasted to perfection. This recipe produces a tender, flavorful meat with a crispy exterior, infused with the aromatic notes of juniper berries, garlic, and onions. The curing process, lasting three weeks, develops deep savory flavors characteristic of traditional German cuisine. Ideal for weekend cooking or special occasions, this dish pairs well with hearty sides like potatoes or turnips. While it requires patience during the brining phase, the result is a rewarding, authentic meal that brings the taste of a German kitchen to your table.
Surbraten (Corned Pork
Description
Surbraten is a classic German dish featuring pork that has been cured in a salt and spice brine, then roasted to perfection. This recipe produces a tender, flavorful meat with a crispy exterior, infused with the aromatic notes of juniper berries, garlic, and onions. The curing process, lasting three weeks, develops deep savory flavors characteristic of traditional German cuisine. Ideal for weekend cooking or special occasions, this dish pairs well with hearty sides like potatoes or turnips. While it requires patience during the brining phase, the result is a rewarding, authentic meal that brings the taste of a German kitchen to your table.Ingredients
Directions
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Prepare the brine by combining 1 liter (4 1/4 cups) of water with 2 tablespoons of salt and a pinch of saltpeter (optional) in a pot.
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Bring the brine mixture to a boil, then remove from heat and allow it to cool completely to room temperature.
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Finely chop the onions and crush the juniper berries.
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Rub the pork thoroughly with the chopped onions, crushed juniper berries, and garlic.
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Place the seasoned pork into a tight-fitting container or crock.
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Pour the cooled brine over the meat, ensuring it is fully submerged.
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Place a board on top of the meat to keep it submerged, and weight it down with a rock or heavy object.
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Store the container in a cool place for three weeks, turning the meat frequently during this period.
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After three weeks, remove the pork from the brine and briefly rinse it under cold water.
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Preheat the oven to 390 degrees F (200 degrees C).
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Heat lard in an oven-safe pan or roasting dish.
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Place the rinsed pork in the hot lard along with additional chopped onion, garlic, and sliced yellow turnip if desired.
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Roast the pork until crispy and cooked through, approximately 1 1/2 hours.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 867.8kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.5g8%
- Cholesterol 20.0mg7%
- Sodium 32.2mg2%
- Total Carbohydrate 208.2g70%
- Dietary Fiber 9.0g36%
- Sugars 185.2g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the brine is completely cool before pouring it over the meat to prevent cooking the surface prematurely.
Saltpeter is optional and traditionally used for preservation and color; omit if unavailable or preferred not to use.
Turn the meat every few days during the three-week curing process to ensure even flavor absorption.
Yellow turnip is a traditional accompaniment but can be omitted or substituted with potatoes or carrots.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
