Roast Pork with Bread Dumplings
Ingredients
- For the roast
- 1 kilogram Pork shoulder (with rind)
- salt
- ½ tsp peppercorns
- 1 Tbsp Caraway
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 2 medium sized carrots
- 100 grams parsley
- 1 stalk Leeks
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 300 milliliters Beef broth
- 200 milliliters dark beer
- For the bread dumplings
- 12 day old White rolls
- breadcrumbs (as needed)
- 200 milliliters milk
- 2 Tbsps butter
- 2 shallots (finely chopped)
- 2 eggs
- 2 Tbsps parsley (finely chopped)
- freshly ground peppers
- Nutmeg
Preparation steps
For the roast: Preheat oven to 220°C (approximately 425°F). Rinse meat, pat dry, use a sharp knife to carve the rind crosswise. Combine 1 teaspoon salt, crushed with pepper, cumin, allspice berries, clove and marjoram in a mortar. Rub meat well with the spice mixture. Rinse, peel and coarsely chop carrot, parsley and leek.
Rinse pork bones in cold water. Line bottom of a roasting dish with oil. Place roast (with rind upwards) into the dish. Add chopped vegetables and bones. Slide roast on the second shelf from the bottom in the oven and cook for 15 minutes. Add broth and beer and reduce temperature to 180°C (approximately 350°F). Simmer about 1.5 hours in the oven.
For the vegetables: Peel carrots and onions and cut them all into columns. Add to the roasting pan 30 minutes before end of cooking. Increase temperature at the end of cookingas again to 220°C (approximately 425°F) so that a crust forms on the meat. Finally, remove bones and take carrot and onion columns from the sauce. Season sauce with salt and pepper. Strain through a sieve and keep warm.
For the dumplings: Cut rolls into slices, place in a bowl and pour warm milk over.
Saute shallots in hot butter until translucent. Stir in parsley and let sauté briefly. Add eggs to the rolls. Add salt, pepper and nutmeg, mix gently and let stand for about 15 minutes. Add breadcrumbs if necessary to create a good malleable dough. Then form into dumplings and simmer in lightly salted water until done for about 20 minutes. Cut roast into slices, serve with the sauce, vegetables and bread dumplings on plates. Add onion and carrot columns and serve.
