6 recipes using pork — Sauerbraten, bratwurst, pretzels and the hearty flavours of Central Europe.
These 6 german pork recipes are ready in about 58 minutes on average, with 510–720 kcal per serving, and 50% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
German cooking is hearty and warming, balancing rich roasted and braised meats with the sharp lift of vinegar, mustard and pickles. When German cooks work with pork, they reach for caraway, mustard, vinegar, onions, juniper and cured pork, and the techniques that come up most across these recipes are simmering, poaching, boiling and frying.
A mild, sweet meat that spans quick chops and bacon to long-cooked shoulder and ribs. In this collection it's most often cooked with onion, flour, dijon mustard, milk, egg and crushed tomatoes. The dishes here span german classics ready in as little as 17 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Bavarian Weisswurst with Sweet Mustard and Pretzel is the highest-rated dish in this collection at 4.8★ from 520 ratings.
Munich's morning sausage — pale veal-and-bacon wursts gently poached in water (never boiled), served with sweet Bavarian mustard, a soft pretzel and a tankard of weissbier.
Breaded pan-fried pork cutlets topped with a rich mushroom cream gravy, a comforting German 'hunter's style' schnitzel.
Pork shoulder slow-roasted with a scored, salted skin that crisps into crackling, served with a rich pan gravy, a classic German Sunday roast.
German-style veal and pork meatballs simmered in a rich tomato basil sauce instead of the classic caper cream.
A juicy German-style meat patty burger seasoned with mustard and onion, on a toasted sesame bun.
Sliced grilled sausage smothered in a curry-spiced tomato sauce, Berlin's favorite street food.
Look for pink-red, firm flesh with a little marbling. Loin and tenderloin are lean and fast; shoulder (Boston butt) and belly are fatty and made for slow cooking.
A brine keeps lean cuts juicy. Render fatty cuts low and slow to turn the collagen silky; sear first for a flavourful crust.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
A good source of protein, thiamine and B vitamins; choose loin cuts to keep saturated fat lower.
Most of these 6 German pork recipes are ready in around 58 minutes from start to finish. The quickest, Bavarian Weisswurst with Sweet Mustard and Pretzel, takes about 17 minutes, while the slower-cooked dishes run up to 180 minutes.
Across this collection they range from about 510 to 720 kcal per serving, averaging 592 kcal — German Königsberger Klopse-Style Meatballs in Tomato Basil Sauce is the lightest option at 510 kcal.
Bavarian Weisswurst with Sweet Mustard and Pretzel is a great place to start — it's rated easy and comes together in about 17 minutes. 50% of the recipes here are beginner-friendly.
In these recipes, pork is most often paired with onion, flour, dijon mustard, milk, egg and crushed tomatoes. German kitchens also lean on caraway, mustard, vinegar, onions, juniper and cured pork.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
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