Pork with Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,339 cal. | (64 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 78.7 μg | (131 %) | ||
| Vitamin B₁ | 4.3 mg | (430 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 33.2 μg | (74 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 2,861 mg | (72 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 196 mg | (65 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 739 mg | |||
| Cholesterol | 389 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the pork
- salt
- 2 carrots
- 200 grams Celery root
- 1 stalk Leeks
- 1 onion
- 1 bay leaf
- ½ tsp Caraway
- 1 tsp black peppercorns
- 4 small Pork shoulder
- 300 milliliters dark beer
- For the dumplings
- 1 kilogram starchy potatoes
- 150 grams Pastry flour (may need more)
- 2 eggs
- salt
- 1 pinch Nutmeg
- For serving
- dark sauce thickener (as needed)
- 2 Tbsps parsley (for garnish)
Preparation steps
For the pork: Boil 2.5 liters (approximately 10.5 cups) of salted water in a large pot. Rinse, peel and cut carrots and celery into large pieces. Add to pot.
Rinse leek and cut in half lengthwise, cut into large pieces and add to pot. Peel onion and add to pot. Add bay leaf, caraway seeds and peppercorns to pot. Rinse pork and add to pot. Simmer over low heat for about 1 hour and 15 minutes, skimming off any foam that forms.
Preheat the oven to 190°C (approximately 375°F). Remove pork from broth and cut rind in a diamond pattern.
Place pork in a roasting pan and roast for 1-1.5 hours. Pour beer over pork after the first 30 minutes of cooking time. In the last 10 minutes, turn on the broiler to about 250-260°C (approximately 490°F) and cook until crispy.
For the dumplings: Rinse potatoes and boil in salted water for about 25 minutes until done. Drain, evaporate over low heat, then peel and press through a ricer. Knead 2/3 of flour, eggs, salt and nutmeg into potatoes. Add more flour if necessary. Form dumplings with floured hands.
Place dumplings in boiling salted water and leave until done over low heat, about 20 minutes.
Remove pork from the oven, deglaze pan with a little beer or broth. Thicken sauce wth some cornstarch and season with salt and pepper.
Remove the dumplings with a slotted spoon. Rinse and mince parsley. Serve pork with pan sauce and dumplings, garnished with parsley.
