Save A flavorful twist on the classic German Sauerbraten, using a budget pork cut marinated in a tangy-sweet sauce and finished with a rich, easy gravy. Perfect for an affordable yet festive meal.
This recipe has quickly become my go-to for German-inspired meals when I want something impressive but simple enough to prepare ahead.
Ingredients
- 1.5 kg (3.3 lbs) budget pork roast: shoulder or picnic cut
- 500 ml (2 cups) apple cider vinegar: for marinade
- 250 ml (1 cup) water: for marinade
- 2 medium onions: sliced
- 2 carrots: peeled and sliced
- 2 bay leaves: added to marinade
- 8 whole black peppercorns: added to marinade
- 4 whole cloves: added to marinade
- 1 tsp salt: added to marinade
- 1 tbsp brown sugar: added to marinade
- 2 tbsp vegetable oil: for searing
- 400 ml (1 2/3 cups) reserved marinade: strained
- 2 tbsp brown sugar: for gravy
- 3 tbsp golden raisins: for gravy
- 3 tbsp red currant jelly: or grape jelly for gravy
- 2 tbsp cornstarch: mixed with 3 tbsp cold water for gravy thickening
Instructions
- Marinate the pork:
- Combine vinegar, water, onions, carrots, bay leaves, peppercorns, cloves, salt, and brown sugar in a large non-reactive bowl. Add the pork ensuring it is mostly submerged. Cover and marinate in refrigerator at least 12 hours, preferably overnight.
- Prepare for cooking:
- Remove pork from marinade and pat dry. Strain marinade reserving liquid and vegetables separately.
- Sear the pork:
- Heat oil in a Dutch oven over medium-high heat. Sear pork on all sides until browned, about 8 to 10 minutes.
- Cook the pork:
- Add strained vegetables to pot with pork. Pour in 400 ml reserved marinade. Bring to boil then reduce heat, cover, and simmer for 2 hours turning pork occasionally.
- Remove pork:
- Take pork out and keep warm. Discard or reserve vegetables for serving.
- Make gravy:
- Strain braising liquid and return 400 ml to pot. Add brown sugar, golden raisins, and red currant jelly. Simmer 5 minutes.
- Thicken gravy:
- Stir in cornstarch slurry and cook until gravy thickens, about 2 to 3 minutes. Season to taste.
- Serve:
- Slice pork and serve with sweet and sour gravy.
Save This dish often brings my family together around the table especially during festive occasions, creating warm memories and satisfied appetites.
Serving Suggestions
Serve with potato dumplings, spaetzle, or boiled potatoes for a complete traditional German meal.
Substitutions
You can substitute pork with beef for a more traditional Sauerbraten or add a spoonful of sour cream to the gravy for extra richness (note not dairy-free).
Storage
Leftover pork makes excellent sandwiches. Store meat and gravy separately in airtight containers in the refrigerator for up to 3 days.
Save This Sauerbraten with sweet and sour gravy is both simple and elegant, making it a perfect centerpiece for your next family meal.
Recipe FAQs
- → What cut of pork works best for this dish?
Shoulder or picnic pork roast is ideal for its balance of flavor and tenderness after slow cooking.
- → How long should the pork marinate?
Marinating the pork for at least 12 hours or overnight allows the flavors to deeply penetrate the meat.
- → Can I substitute any ingredients in the gravy?
Red currant jelly can be replaced with grape jelly if preferred, maintaining the sweet-sour balance.
- → What side dishes pair well with this pork preparation?
Traditional sides like potato dumplings, spaetzle, or boiled potatoes complement the rich sauce perfectly.
- → Is there a way to make the gravy creamier?
Adding a spoonful of sour cream just before serving enriches the gravy, though it removes the dairy-free aspect.