Ingredients with Measurements:
- 2 lbs pork roast
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp caraway seeds
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1/2 cup red wine
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup mustard
- 1/4 cup flour
- 1/4 cup butter
- 1 cup fresh or canned cranberries
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the caraway seeds, paprika, salt, and black pepper.
3. Rub the spice mixture all over the pork roast.
4. In a Dutch oven or large oven-safe pot with lid, melt the butter over medium heat.
5. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
6. Add the pork roast to the pot and brown on all sides.
7. In a separate bowl, whisk together the beef broth, red wine, apple cider vinegar, brown sugar, and mustard.
8. Pour the mixture over the pork roast in the pot.
9. Cover the pot with the lid and transfer to the preheated oven.
10. Bake for 2-3 hours, or until the pork is tender and cooked through.
11. Remove the pork from the pot and let it rest for 10 minutes before slicing.
12. In a small saucepan, heat the cranberries over medium heat until they burst and release their juices.
13. In a separate saucepan, melt the butter over medium heat.
14. Whisk in the flour to make a roux.
15. Gradually whisk in the juices from the pot and the cranberry sauce to make a gravy.
16. Serve the sliced pork with the cranberry gravy on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 25g
Protein: 40g
Substitutions for ingredients:
- Pork roast can be substituted with beef roast or lamb roast.
- Red wine can be substituted with beef broth or chicken broth.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
- Cranberries can be substituted with lingonberries or raspberries.
Variations:
- Add sliced apples or pears to the pot with the pork roast for a fruity twist.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Add chopped bacon or sausage to the pot for extra flavor.
Tips and tricks:
- Make sure to brown the pork roast on all sides before adding the liquid to the pot.
- Let the pork rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the proper temperature (145°F for pork).
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a covered dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the sliced pork on a platter with the cranberry gravy drizzled on top.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
Suggested side dishes:
- Mashed potatoes
- Spaetzle
- Red cabbage
Troubleshooting advice:
- If the gravy is too thin, whisk in more flour to thicken it.
- If the pork is tough, it may need to cook longer in the oven.
Food safety advice:
- Make sure to cook the pork to the proper temperature (145°F) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mecklenburger Rippenbraten mit Preiselbeeren is a traditional German dish from the Mecklenburg region. It is typically served during the holiday season.
Flavor profiles:
Savory, slightly sweet, tangy
Serving suggestions:
Serve with a glass of red wine or a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German