Crispy Roast Pork and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,408 mg | (35 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dumplings
- 250 grams bread dumpling
- 200 milliliters milk
- 1 small onion
- 1 Tbsp butter
- 1 Tbsp freshly chopped parsley
- 1 tsp dried marjoram
- 1 egg
- salt
- peppers
- Nutmeg
- breadcrumbs (as needed)
- For the roast
- 2 carrots
- 1 Parsnip
- 200 grams Celery root
- 2 onions
- 2 garlic cloves
- 800 grams Roasted pork (rind-on)
- salt
- freshly ground peppers
- 1 tsp Caraway
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 1 bottle dark beer (or water)
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper berries
Preparation steps
Preheat the oven to 220°C (approximately 425°F) convection.
Peel the carrots, parsnip, celery root, onions and garlic and coarsely chop. Rinse the bones in cold water and drain. Place the oil in a roasting pan. Add the bones and vegetables (except the garlic). Rinse the meat, pat dry and score the rind into a diamond pattern with a sharp knife. Season with salt, pepper and cumin and place over the vegetables. Roast for about 30 minutes. Once the vegetables are browned, add the beer to the pan and reduce the temperature to 180°C (approximately 350°F). Add the garlic and spices and roast for another 1 1/2 hours.
For the dumplings: Soak the bread in hot milk. Peel the onion, chop finely and sauté in hot butter until translucent. Remove from the heat, stir in the parsley and mix into the soaked bread. Add the marjoram and egg and season with salt, pepper and nutmeg. Let infuse for about 15 minutes then mix again until combined, adding breadcrumbs if necessary. Shape into dumplings and cook in boiling salted water for about 20 minutes, until cooked through.
Increase the heat to 220°C (approximately 425°F) near the end of cooking time so that the rind crisps.
Remove the roast and vegetables from the pan. Let the pan juices boil down a little (if necessary, skim off fat) and season to taste with salt and pepper.
Slice the roast and serve with the dumplings.
