Roast Pork with Dumplings

For the pork: Preheat the oven to 220°C (approximately 430°F). Carve the rind crosswise. Rub the meat with 1 teaspoon of salt, pepper, allspice, clove and marjoram. Rinse and coarsely chop the carrots, celery and leek. Rinse the pork bones in cold water. Oil the bottom of a roasting pan. Put the roast in the pan with the rind side up. Add the vegetables and bones. Cook on the middle rack for 15 minutes. Pour in the broth and beer and cook another 30 minutes. Reduce the temperature to 200°C (approximately 400°F) and cook another 1.25 hours.

For the red cabbage: Rinse the cabbage, remove the outer leaves, cut the cabbage into quarters, remove the stalk, drain and cut into fine strips. Peel, core and dice the apples. Peel and finely chop the onion. Heat the lard in a saucepan and saute the cabbage and onion. Add the vinegar and 100 ml of water (about 3 ounces). Add the apple and spices. Simmer 50-60 minutes.

For the dumplings: Peel and rinse the potatoes, then cook for 30 minutes in boiling salted water. Drain and press through a ricer. Mix with flour, eggs and salt to form a dough. Bring salted water to a boil. With wet hands, form the dumplings and cook 20 minutes in the water.

Remove the roasting pan from the oven and lift out the meat. Strain the cooking liquid with the vegetables and bones through a sieve and put the liquid in a pot. Preheat the oven broiler to 250°C (approximately 480°F). Place the roast back in the pan with the crust upwards and brush the crust with saltwater. Cook 5-6 minutes on the middle rack. Turn off the broiler and leave the roast in the cooling oven for 15 minutes. Take the bones out of the sieve. Push the vegetables through the sieve to the cooking liquid. Boil the sauce and season with salt and pepper.

Melt the butter for the dumplings in a pan and fry the breadcrumbs in it until golden brown. Roll the dumplings in the buttered breadcrumbs.