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Bavarian Pork Roast

Posted by Denise on November 18, 2013

bavarian pork roast with cloves
Moist and deliciously studded with cloves, Bavarian Pork Roast flavors onion and kale for a built-in side dish. This kale is better than any we've ever had!

Pork roast is probably the most popular meat recipe in Germany and this Bavarian style recipe is terrific in its flavor and simplicity. Bavarian Pork Roast is a perfect comfort food, moist and tender meat with a hint of cloves paired with kale and onions. Although we didn’t make dumplings to go with it, we did make some awesome mashed potatoes and the kale was fabulous! We were surprised and pleased with how well the pan juices flavored the kale, making it incredibly delicious. It’s a great way to get your family to eat something green. We have a new favorite green vegetable.

A friend of Glenn’s, who was raised in Germany, shared one of her cookbooks with us, Culinary Excursions through Germany, where we found this wonderful recipe. 


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Bavarian Pork Roast

bavarian pork ingredients


Bavarian Pork Roast ingredients. 



Serves 6-8





2 ½ -3 pound pork should (butt) roast or rib shoulder, skin on


teaspoons salt


Whole cloves


large onion, diced


bay leaf


medium to large batch kale


whole peppercorns


clove garlic, sliced in half lengthwise


Ground pepper



1.  Preheat the oven to 435o F (223oC). Rub salt into the surface of the meat and place the roast skin side down in an oven safe roasting pan. Pour 1 ½ cups of water over the top of the roast into the pan. Place it in the oven and roast for 15 minutes.


 preparing meat for Bavarian pork roast


2.  After 15 minutes, turn the meat over so the skin side is up. Carefully cut slits through the skin in a diagonal crisscross pattern about 1” apart and push a whole clove into the intersection where two lines cross each other.  Put back into the oven and roast for another 45 minutes, basting every 10 minutes or so with the pan juices.


bavarian pork roast adding cloves 


3.  While the meat is roasting, clean the kale and break off the long stems to right under the main leaf of each stem. Remove the roast from the oven and add the onion, bay leaf, kale, peppercorns and garlic to the pan with the roast and place back into the oven. Roast for a final 10 minutes, basting every few minutes. Remove the meat from the oven and let rest while keeping it warm for 20 minutes or so. If you like, you can drain off the pan juices and thicken slightly with cornstarch or flour in a pan on the stove. Season with pepper to taste and serve with cooked dumplings, potatoes or noodles. Trim fat from roast before serving if preferred.


bavaroam pork roast


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