Pork Roast Also Known As:   Schweinebraten, Schweinsbraten The pork roast is a traditional dish of Bavaria (Bayern). It is a large (2 to 3 lb) piece of pork, usually a loin or shoulder cut, seasoned with salt, pepper, caraway seeds, and sometimes garlic. It is then roasted whole in a roasting pan in the oven. It is also traditionally roasted with vegetables, such as carrots, celery, and onions. The drippings from the roast are made into a sauce, which is served with the meat. Region:  Bavaria (Bayern) Main Ingredients Pork, usually the loin or shoulder cuts. Serving Suggestions The pork roast is traditionally served with red cabbage, Sauerkraut, or green cabbage, as well as with dumplings (potato dumplings or bread dumplings). It is also always served and eaten with a sauce. History The pork roast has long been a favorite dish of the Bavarian cuisine. Historically, it was only affordable to the wealthy. In 1835, when meat prices doubled, the pork roast was only affordable to royalty. Gradually over the years, the pork roast has become affordable to the less wealthy and today is enjoyed as a Sunday, holiday, or special occasion dish.