Austrian cuisine is most often associated with Viennese cuisine and perceived exclusively as pastries and sweets. However, Austrian cuisine itself is no less interesting than Vienna's confectionery. Its traditional dishes have been significantly influenced by Hungarian, Czech, Jewish, and Italian cuisines.
Here is a rather typical dish:
- 1 kg of boneless pork shoulder, cut into pieces
- Sea salt and freshly ground black pepper
- Olive oil
- 2 onions, chopped
- 6 garlic cloves
- 1 cinnamon stick
- 4 sprigs of fresh thyme
- A few sprigs of fresh parsley
- 1 bay leaf
- 750 ml of Riesling
- 2 carrots, diced
- Apple cider vinegar or herbal vinegar
Season the chopped meat with salt and pepper, cover it, and leave it in the fridge overnight.
In a skillet, heat olive oil, add the pork, and fry for 7-8 minutes (3-4 minutes on each side) until golden brown. Add garlic, thyme, cinnamon, parsley, and bay leaf, and fry for another 2 minutes.
Pour in the wine, stirring, season with salt and pepper to taste, cover, and simmer for 1 hour. Add the carrots and a little more wine and vinegar if the liquid has evaporated. Simmer for another 25-30 minutes.
Serve with the sauce left in the skillet.
Season the chopped meat with salt and pepper, cover it, and leave it in the fridge overnight.
In a skillet, heat olive oil, add the pork, and fry for 7-8 minutes (3-4 minutes on each side) until golden brown. Add garlic, thyme, cinnamon, parsley, and bay leaf, and fry for another 2 minutes.
Pour in the wine, stirring, season with salt and pepper to taste, cover, and simmer for 1 hour. Add the carrots and a little more wine and vinegar if the liquid has evaporated. Simmer for another 25-30 minutes.
Serve with the sauce left in the skillet.
