Roast Pork with Dumplings and Sauerkraut
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (with rind)
- salt
- ½ tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 2 medium-sized carrots
- 100 grams parsley
- 1 stalk Leeks
- 2 onions
- 2 garlic cloves
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 400 milliliters Beef broth
- 400 milliliters beer
- sauerkraut
- 1 small Green cabbage
- 200 grams smoked Pancetta
- 3 Tbsps White vinegar
- 2 Tbsps parsley (finely chopped)
- 100 milliliters Sour cream
Preparation steps
Preheat oven to 220°C (approximately 425°F). Score the rind with a sharp knife. Grind 1 teaspoon salt, along with the pepper, allspice, clove and marjoram in a mortar. Rub the meat well with the spice mixture. Rinse carrots, parsley and leek and coarsely chop. Rinse pork bones in cold water. Coat the roasting pan in oil. Place the pork skin-side up and add chopped vegetables and bone. Roast on the second shelf from the bottom of the oven. After 15 minutes, ladle broth and beer over the meat, bone and vegetables and continue cooking for 30 minutes. Reduce temperature to 200°C (approximately 400°F) and roast another 75 minutes in the oven.
Take pan out of the oven. Remove meat, vegetables and bone and set aside. Strain pan juices. Deglaze the pan with a little of this liquid. Set aside.
Turn up the oven to 250°C (approximately 475°F). Place the roast crust-side up into the roasting pan and brush crust with saltwater. Return roast to the second shelf from bottom of the oven and roast for another 5 to 6 minutes. Turn off oven and leave the finished roast inside for about another 15 minutes. Remove roast and discard bone. Press vegetables through a sieve into the reserved pan juices. Boil sauce and season with salt and pepper. Cut roast into slices and serve with sauce.
Rinse cabbage and cut into thin strips. Cube bacon and fry it in a pan. Deglaze pan with vinegar, adding parsley. Remove from heat, stir in sour cream, then mix with cabbage strips.
Slice bread, place in a bowl and pour warm milk over the slices.
Sweat shallots in hot butter until translucent. Stir in parsley and bacon and briefly sauté. Add this and eggs to the bread and season with salt, pepper and nutmeg. Mix gently and let rest for 30 minutes.
Form dumplings with the mixture.
Bring salted water to a rolling boil, add dumplings and boil about 15 minutes. Remove, drain, pat dry and serve immediately.
