Pork Recipes


With the wide availability and relative affordability of pork, pork recipes have been a staple in German kitchens for centuries. Even today, Germans often choose pork over the often more expensive veal or beef when preparing everyday family meals. These recipes represent some of the most popular dishes. Pork loin roast (Schweinebraten), Szeged pork stew (Szegediner Goulash), and the many varieties of Schnitzel are regularly found on menus and in private kitchens throughout Germany and Austria.



Schweinebraten(Roast Pork Loin)

This simple Schweinebraten recipe results in a tender and juicy pork loin roast with drippings that make a perfect sauce for both the pork and any dumplings or potatoes served alongside. Seering the roast well on all sides is important in locking in the juices and ensuring a tender and succulent Schweinebraten. This is one of the most commonly seen of all German pork recipes.

Szegediner Goulash (Creamy Pork Stew w/ Sauerkraut)

This Szegediner Goulash recipe is another example of the strong Hungarian influence on German cuisine. The flavors of the pork, sauerkraut, paprika, and caraway compliment each other wonderfully, while the cream softens it all out to perfection.

Wiener Schnitzel (Breaded Pork Cutlet)

This is what most Americans think of when they hear the word Schnitzel. The flour, egg, breadcrumb combination makes for a crisp and delicious crust on the meat. Although it is traditionally made with veal, cost and flavor has many cooks substituting veal with pork. Try both meats and see which one you prefer.

Jägerschnitzel / Jaeger Schnitzel (Pork Cutlet with Mushroom Cream Sauce)

This “Hunter Schnitzel” is all about the delicious mushroom cream sauce. The cutlet itself varies depending on where you order it. Sometimes it will be a Wiener Schnitzel with sauce, and sometimes it will be an natural cutlet (no breading). This recipe uses floured cutlets, but feel free to substitute the Wiener Schnitzel recipe, if you prefer a breaded cutlet.

Pariser Schnitzel (Pork Cutlet with Flour and Egg)

This Schnitzel recipe, with its flour and egg-wash crust, would have us believe that the Parisians are not as fond of breadcrumbs as the Viennese. Whether that is true or not, the Pariser Schnitzel provides another cooking option for any meat cutlet you prefer to serve.

Holsteiner Schnitzel (Pork Cutlet with Fried Egg)

There is nothing quite like the Holsteiner Schnitzel. A recipe like this variation with fried egg, sardines and capers is a far cry from the neutral flavor of most popular Schnitzel recipes. Of course, if you are not a fan of sardines, you can always skip them. Still, the complete combination is worth trying.


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