Schär's Pork Wellington


800-900 g
cured pork joint or pork loin
For the dough:
1 package
8 g
dry yeast
16 g
fresh yeast
½ tsp
½ tsp
1 tbsp
olive oil
550 ml
lukewarm water
egg yolk (for brushing)
1 tbsp
milk for brushing


Briefly cook the pork joint or loin in boiling water, then continue cooking at a low temperature for another 20 minutes. Remove the meat from the water and let it cool. In the meantime, prepare the bread dough. Add salt to the flour and pour the mixture into a bowl. Dissolve yeast in warm water with sugar. Mix the flour and the liquid mixture until it becomes a soft dough. The dough should come away from the bowl. Cover with a damp cloth and let sit for 10 minutes. Roll out the dough on a floured surface to form a rectangle about 1 cm thick. Place the meat in the centre and wrap the dough around it to cover it completely. Cut away the excess dough and use it to create decorations on the outside. Place the meat on a baking sheet covered with oven parchment with the join side facing down and let it sit for 30 minutes in a warm place. Mix the egg yolk with milk and brush the bread dough with it. Preheat the oven to 230 degrees. Put a bowl with water in the oven. Bake the pork in the oven for 50 minutes on the middle shelf. After 10 minutes lower the temperature to 200° C. Slice the meat and serve while hot.

At a glance


Nutritional information

per 100g
protein 15g
fat 5g
carbs 22g
calories 205
kj 866
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