Roast Pork Recipe

roast pork recipe image

is a chef, food photographer, cookbook author and blogger.
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Here comes my roast pork recipe.

The roast is popular throughout Germany and this post summarizes the topic regionally.

Here you get a good overview and certainly some ideas if you want to prepare the holiday roast yourself.

Delight your loved ones with a great dish from your own kitchen.

1. Recipe Roast Pork

Good luck with this tastefully very powerful variant with red wine sauce and plums.

Roast Pork

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1131
Total Time 120 Min.
Preparation Time 90 Min.
Cook Time 30 Min.

Simple guide to prepare roast from pork.

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roast pork recipe image
Roast pork recipe image © Thomas Sixt


1 kg pork belly
primal salt
black ground pepper
some paprika nobel sweet
4 Piece glove of garlic
1 Bunch Soup vegetables
6 Pieces Potatoes
1 Cup veal stock
500 ml Rioja (or other dry red wine)
100 g dried plums without stone
1 tsp Cornstarch
50 g butter


Score the rind with a sharp knife

Prepare meat

Preheat the oven to 200°C hot air.

Cut the skin side of the pork belly and season with salt, pepper and paprika.

Place the meat in a roasting pan, skin side up.

garlic bulb

Prepare garlic

Peel the garlic and add a few cloves to the meat.

Prepare vegetables
Prepare and prepare vegetables.

Prepare vegetables

Wash the vegetables, peel them and cut them into nice pieces and place them in the roaster with the meat.

peeled potatoes
Thoroughly peel the potatoes. It is better to put peeled potatoes in cold water, then they will not turn brown!

Prepare potatoes

Wash the potatoes, peel, cut into quarters and place with the vegetables.

roast pork with herbs after 70 minutes in the oven
Roast pork, crispy and fine in taste, lifted from the broth with herbs. That looks really good.

Oven Time

Put the roast in the oven and set the timer for 30 minutes.

Reduce the oven temperature to 180°C.

Veal stock recipe image
Veal stock is passed through a sieve. I rarely use the strainer. Step just before boiling down the veal jus.

Prepare sauce

After the time has elapsed, pour the veal stock and red wine over the roast and cook for another 50 minutes.

You can add a little more water if needed.

Red cabbage-red cabbage-red cabbage arranged
Red cabbage recipe image © Thomas Sixt

Side dishes

Prepare red cabbage and mashed potatoes or potato dumplings as side dishes.

Fresh butter in a bowl

Finish sauce

When the cooking time is up, pour the sauce into a saucepan, bring to the boil and mix in the cold butter.

Mix the cornstarch in a little cold water and slowly pour into the boiling sauce.

Wait for the desired binding and add more starch water if necessary.

Season the sauce with salt and pepper.

Place the dried plums (prunes) in the sauce.

Roast pork with crust very crispy.
Roast pork with crust.

Crispy rind

If required (it should be nice and crispy), briefly fry the roast under the preheated grill until crispy, seasoning with salt beforehand.

roast pork recipe image
Roast pork recipe image © Thomas Sixt


Cut the meat open and arrange on preheated plates with the side dishes and sauce. Serve quickly.


You can season the sauce with a little butter, hot mustard and a little honey, which gives an additional flavor kick!

The video shows the preparation of Bavarian roast pork. Supplement with prunes, red wine and veal gravy as directed in the recipe above.


2. Calories and Nutritional Values

Attention, these are the nutritional values without side dishes!

3. Regional Differences in Roast Pork Preparation

From Munich to Hamburg, the popular roast is served in different ways depending on the region.

In Bavaria there is always a beer in the sauce, in the north chefs also use white or red wine for the roast.

After all, everything that tastes good is allowed in the culinary world.

roast pork recipe image
Roast pork recipe image © Thomas Sixt

4. Basic Knowledge of Preparing Roast Pork

You prepare the simple roast in the oven. Here is my quick guide:

Here in the article, below I present you a recipe with red wine sauce, the sauce becomes very strong and strong in taste due to the wine.

This is more the North German version of the Schweinsbraterl. Until then, let me show you more ideas and regional differences…

5. Prepare Pork Knuckle as Roast Pork

The pork knuckle is a great dish and such a roasted knuckle looks and tastes great.

In another kitchen story you will find out everything you need to know about roasting and cooking pork knuckle.

In addition to a recipe for cooked knuckle of pork with sauerkraut, I will show you the knuckle prepared Bavarian style, plus tips from the star kitchen and shopping tips as well as a calculation of the amount per person.

After all, the pork knuckle is an ideal family meal and should end up delicious on your table.

Pork knuckle recipe image
Knuckle of pork recipe image © Thomas Sixt

6. Prepare Original Bavarian Roast Pork

The Bavarian roast pork is of course my favorite, I have a great recipe from my grandfather, Grandpa Loibl, here on the site including a cooking video.

The roast from Bavaria is prepared with beer and is extremely popular.

The recipe has become quite long, the most important side dishes for the Bavarian variant are described in detail.

Roast pork recipe picture, pork belly crispy when cut open on the board. Bavarian original recipe
Bavarian Roast Pork Recipe Image © Thomas Sixt

7. Preparing Crispy Roast with Crust is sure to be successful

You can also look directly at the crust roast.

I prepared this with plenty of herbs. This roast conjures up an incredible aroma in your kitchen.

In these instructions, I’ll show you how to get the herbs in the roast. We’ll also cook the sauce with white wine, which is exciting and a great change.

Roast pork with herbs

8. No time? This is How Roast Pork goes Faster

Cooking a roast in less than 40 minutes is a challenge.

With this recipe you can do it and serve your guests and loved ones a pink roast with pork fillet.

This variant is very popular with the ladies, as long as they eat meat.

Roast pork quickly served with potato dumplings and sauerkraut, vegetables and sauce.
Quick roast pork with pork tenderloin

9. Variant Prepare Roast Pork in a Pot

An equally nimble method of preparation succeeds directly in the pot.

So that it goes quickly, I fry the meat slices briefly and vigorously in the pot before stewing.

For this type of preparation, it is best to use slices of pork neck, neck steaks or slices of fillet.

This recipe has been tried and tested by star chefs, sometimes more guests come and the chef has to conjure up a few portions quickly.

Roast pork in a pot recipe image
Roast pork in a pot Recipe Image © Thomas Sixt

10. Popular Side Dishes for Roast Pork

Popular side dishes are Bavarian cabbage , red cabbage and red cabbage , sauerkraut ,

potato dumplings, bread dumplings , mashed potatoes , serviette dumplings and the stewed vegetables that are produced during the preparation.

11. Appropriate and further Ideas

crust roast
Quick roast pork with pork fillet
Bavarian roast pork
Roast pork in a pot
Recipe pork knuckle with beer sauce, dumplings and sauerkraut
cooked knuckle of pork with sauerkraut

Comments, Cooking Questions and Answers

4.98 from 1230 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hi Thomas, I cooked roast pork with red wine and veal stock for the first time. That was a celebration. Compared to Bavarian roast pork, the result is a strong, dark sauce that is also good for the roast. I'll be happy to do that again. Absolutely delicious. Kind regards, Lennert


    • Hello Lennert, I also really like the roast with dark sauce. I like to use veal stock (homemade) and that gives the sauce an absolute taste boost. I wish you continued success! Kind regards Thomas


  • Hi Thomas, thank you very much for the great recipe and I would also like to thank you for the fact that your delicious recipes are always so detailed and full of tips. I've tried 2-3 dishes so far and loved them. 😀 Now to my question: You write as a tip that you could make a mustard and honey sauce. Last time I made a pork loin with mustard honey, unfortunately my sauce didn't turn out as nice and creamy as the recipe and its picture promise: … Roast with mustard … Can you tell me how to make this can make sauce so nice and brown? It looks like a glaze in the picture but is supposed to be mustard and honey. Is that fried with the gravy or how can I do that? Thanks in advance and best regards Inge


    • Hello Inge, thank you for your detailed cooking question. I just skimmed the recipe and unfortunately I don't understand it. The term low temperature is wrong and the cooking time is certainly not correct either. To your idea with the mustard marinade, a short version of how I do it, I tend to use the classic method here: – Season the meat as a whole with salt and pepper and sear on all sides – Preheat the oven at 180°C hot air – Place the meat on a grid in the oven and add the root vegetables and potatoes, garlic and onions underneath (tin) – After 30 minutes of cooking, brush the meat with a mustard-honey marinade – Additionally, deglaze the roasted vegetables with broth and white wine – Reduce the oven temperature to 150°C and cook gently to the end – Brush several times with the marinade. – Let the meat rest, reduce the sauce and thicken it with cold-mixed cornstarch and refine it with butter – You can refine the sauce with lemon zest and thyme or rosemary. – Cut the meat and arrange it on hot plates with the side dishes and sauce. Tip: If you want it to go faster, use a pork fillet, then pre-cook the vegetables (cut smaller) and only add the meat after about 20 minutes. Total cooking time maximum 35-40 minutes. —> Roast pork with pork fillet I hope you can implement the instructions. Here is a link to barbecue marinades , where the mustard marinade is described exactly. Kind regards and good luck Thomas Sixt


      • Hello Thomas, thank you very much for the recipe and your tips. Yes, thyme sounds very good, I love thyme combined with mustard. Then I'll try again. The instructions definitely sound promising and I am very curious if my roast will turn out well this time. The mustard marinade doesn't seem all that complicated either. Greetings Inge


        • Hello Inge, I am very happy, you can use fresh thyme or dried ones. I look forward to your message from the kitchen! Kind regards, Thomas Sixt


  • Thank you for the recipe. I made it yesterday for Mother's Day – my whole family loved it. A complete success 😉


    • Hello Alexander, thank you for your comment, I am very happy!