Bavarian Roast Pork with Potato Dumplings
Healthy, because
Even smarter
The Bavarian roast pork is in good company: the high-fibre white cabbage is not only good for digestion, but also strengthens the immune system with zinc and the vitamin C it also contains, and gives colds no chance. Since cabbage has a flatulent effect, caraway can help - the aromatic seeds relieve pain and cramps in the stomach and intestines with the essential oils, reduce flatulence and improve digestion.
In order to reduce the amount of the inflammation-promoting arachidonic acid, the Bavarian roast pork can be replaced by turkey breast fillet. It is lean, rich in muscle-building protein and also goes well with a tasty salad and dumplings.
Ingredients
- For the roast
- 1 ½ kilograms Pork shoulder (with rind)
- salt
- 1 tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 1 Tbsp Caraway
- 2 medium sized carrots
- 100 grams Parsnips
- 1 stalk Leeks
- 2 onions
- 2 garlic cloves
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 250 milliliters Beef broth
- 400 milliliters beer
- For the salad
- 1 smaller Green cabbage
- 1 onion
- 100 grams Smoked bacon
- 2 tsps Caraway
- 4 Tbsps White vinegar
- 3 Tbsps vegetable oil
- 100 milliliters Beef broth
- salt
- freshly ground peppers
- For the dumplings
- 1 kilogram potatoes (floury)
- 2 eggs
- 150 grams Pastry flour (as needed)
- salt
- Nutmeg
- freshly ground peppers
- 2 Tbsps butter
- 2 Tbsps breadcrumbs
- parsley (for garnish)
Preparation steps
For the roast: Preheat oven to 220°C (approximately 425°F).
Use a sharp knife to carve the rind crosswise. Combine 1 teaspoon salt, pepper, cumin, allspice berries, clove and marjoram in a mortar and grind. Rub meat well with the spice mixture. Peel carrots, parsnip and leek, then rinse and chop coarsely. Rinse pork bones in cold water. Grease bottom of a roasting dish with oil. Place in roast (with the rind upwards). Add chopped vegetables and bones into pan. Slide roast on second rack from the bottom in oven and cook for 20-30 minutes. Then add broth and pour some beer and reduce the temperature to 180°C (approximately 350°F). Simmer for another 1.5-2 hours in the oven and if needed add more beer.
For the salad: Remove outer leaves of cabbage, quarter and remove stalk. Using a vegetable slicer, plane cabbage. Peel onions and finely dice bacon. Fry bacon until golden brown in a pan, remove and fry onions in the bacon fat until translucent. Add cumin, vinegar and broth and bring to a boil. Pour mixture over cabbage, mix and let soak for 1 hour. Mix with bacon before serving.
For the dumplings: Rinse potatoes and cook in salted boiling water about 25 minutes until done. Drain, let evaporate, then peel and press through the ricer. Add 2/3 of the flour and eggs, season with salt and nutmeg and knead to form a loose, well-moldable dough. Work in more flour if necessary. From dough, portion out with floured hands into balls. Place dumplings in boiling salted water and leave to cook over low heat about 20 minutes until done. Melt butter and mix with breadcrumbs.
Close to the end of roasting time for pork, increase temperature to 220°C (approximately 425°F) so that a crust forms. Finally, remove bones and vegetables from sauce and season with salt and pepper.
Serve meat with the sauce, dumplings topped with breadcrumbs and coleslaw. Garnish with parsley and serve.
