Austrians love pork. They love it on the barbie, they love it in a pan and they love it in the oven. I waited 4 years for my first, traditional, Austrian, home-cooked pork roast, but it was well worth the wait.
Sure, I’ve had it in restaurants – it’s on every Gasthaus menu, right up there with schnitzel and Kärntner Nudeln. But somehow it’s different when it’s home cooked.
It was February, so cold outside, and perfect roasting weather. Naturally it was Sunday lunch. Naturally the meal began with soup. Not just any normal soup, but proper Austrian Frittaten soup, or as I like to call it – pancake soup. Then out came the roast, filling the house with its sweet, piggy smell (sorry if that’s offensive), with potatoes sizzling (ok swimming) in fat. Naturally it was served with knodel, because you can never eat too many carbs with a pork roast.
And in the true Austrian way we finished it off with a schnapps – because we literally couldn’t fit anything else in, including dessert. And we rolled home to lie on the couch and put our fat bellies into stretch pants.