Classic Roast Pork with Dumplings and Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,002 cal. | (48 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,766 mg | (44 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the roast
- 1 ½ kilograms Pork shoulder (with rind)
- salt
- freshly ground peppers
- 1 Tbsp Caraway
- 2 medium sized carrots
- 100 grams Parsnips
- 2 onions
- 2 garlic cloves
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 250 milliliters Beef broth
- 400 milliliters beer
- For the sauerkraut
- 1 lg can mild Sauerkraut (800 grams)
- 1 bay leaf
- 1 tsp Juniper berries
- 100 milliliters white wine
- 200 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
For the roast: Preheat oven to 220°C (approximately 425°F).
Use a sharp knife to carve the rind crosswise. Rub with salt, pepper and cumin. Peel carrots, parsnip, onion and garlic and roughly chop. Rinse pork bones under cold water. Grease the bottom of a roasting dish with the oil. Place roast with the rind upwards into the roasting dish. Add diced vegetables and pork bones. Place roast on the second rack from the bottom in the oven and cook for 20-30 minutes. Then add broth and some beer and reduce temperature to 180°C (approximately 350°F). Simmer for another 1.5-2 hours in the oven and if needed add some beer.
For the sauerkraut: Drain sauerkraut. Combine with bay leaf, juniper berries, white wine and broth in a pot and bring to a boil and gently simmer for about 20-30 minutes with the lid closed. Stir occasionally and season with salt and pepper at the end.
For the dumplings: Add bread rolls in a bowl and soak in hot milk. Peel shallots, chop finely and sweat glazed in butter, stir in marjoram and let sauté briefly and allow to cool slightly. Add with the eggs to soaked bread. Season with salt, pepper and nutmeg, mix gently and let stand for about 15 minutes. Add some breadcrumbs if necessary to form a good malleable dough. Then form into dumplings and cook in lightly salted boiling water for about 20 minutes until done.
For the roast, at the end of the cooking time, increase temperature again to 220°C (approximately 425°F) so that a crust forms. Finally, remove bones from the sauce and strain if desired. Then season with salt and pepper.
Serve roast meat with the sauce, sauerkraut and dumplings, garnished with parsley.
