Schweinebraten mit Semmelknödel (Bavarian Pork Roast with Bread Dumplings)

So since Chris and I are moving soon, I decided I needed to practice some Bavarian classics that I can make at home in the US. This recipe is dead simple, but I will say scoring the skin on the roast is pretty hard. The best tool would be a box cutter, but if you don’t want to bother, just ask your butcher nicely.


For pork roast:

  • 1 large pork roast with the skin on (1.5 kg or 3 pounds)
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp marjoram
  • 1 tsp garlic powder
  • 1 tsp freshly ground black pepper
  • 2 cups vegetable stock

For bread dumplings:

  • 16 stale bread rolls sliced thinly
  • 4 eggs
  • 4 cups milk
  • 1 large onion
  • 2 tbsp butter
  • 3 tbsp fresh parsley chopped
  • Salt and pepper to taste
  • 1 tbsp flour
  • 1 tsp corn starch


Score the skin on the roast, then the rub the seasonings into the meat on all sides. Sear the meat on all sides in a cast iron skillet EXCEPT the side with the skin on. Place your roast in a large roasting tray with either 2 cups of beer or vegetable stock. The liquid will mix with the drippings from the meat and will be the start of your gravy. Place in an oven set to 175C/350F for about two hours. Check with a meat thermometer and pull out when the internal temp reads 165F. Let roast rest for at least 20 minutes before cutting. After the pork goes in the oven, let bread soak with milk for 20 minutes. Brown onion in butter and let cool. The mix in whisked egg, parsley and flour and mush around with your hands. Season the mixture to taste. Add cornstarch to a large pot of salted water. Roll Dumplings with wet hands the size of small tennis balls then add to the water which should be barely simmering. Cook Dumplings about six at a time in batches for about twenty minutes each batch or until they are bouncy to the touch. Serve roast and dumplings with Sauerkraut and gravy!

Nutrition for 1/8 of recipe

  • 518 calories
  • 17.1 (g) fat
  • 44.2 (g) carbs
  • 46.8 (g) protein

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