Roast Pork with Wine Gravy: Bavarian style
For the meat:
- 600-800 gram piece of pork back or thigh with skin
- Vegetable oil mix with salt, pepper and caraway seed
- 1 ½ white onions
- 3 cloves of garlic
Preheat oven to 175 c
- Cut onions and garlic keep peels and place around the center of the pan.
- Baste meat with mixed oil and spices and place in baking pan.
- place garlic and onions, on top, under and around meat for a good saturation of flavor. Drizzle the remaining oil mix over the onions, meat and pan.
- Place in the preheated oven. You will be cooking the meat for approximately 1 hour and 15 minutes. The onions and garlic will burn slightly, that is what is expected.
For the gravy*:
- Dark wine like a Cab. Sauv.
- White sugar
- Tomato Puree
- Packet of powdered, dark gravy mix for meat**
- Splash of Orange Juice.
- whole milk
- Pour about a tablespoon of white sugar with a bit water into a pot. Allow the water to boil out and the sugar to caramelize.
- Add one cup of wine and bring to a boil.
- Turn heat down and add a can of tomato puree; then a splash of orange juice.
- At low temperature you will let the mix reduce for about 40 minutes; Stirring every so often.
- After reduction, add 100 grams of butter, splash or two of milk to help round the flavor
- Add packet of brown gravy powder, stir.
- Let sit at low temperature for an additional 15-20 minutes.
Allow meat to cool for 10 minutes then serve with sauce drenching the meat. Garnish with parsely. Pairs well with a dark oatmeal beer, a lager, or a glass of heavy red wine. As a side you may wish to serve with roasted potatoes, potato salad, ora semmel knödel***
*This sauce is a variation of the beer rue.
**The packet I used is from Maggi and it is a schnitzel and mushroom based powdered gravy. Any dark brown powder gravy will work splendid. This is a quick sauce, if you wished, of course you can augment and create your own variations.
***The Semmel Knodel is a bread dumpling hailing from this area of Germany.