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Ingredients
Roast Pork with Dumplings
- For the roast
- 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
- For the potato dumplings
- 1 ¼ kilograms potatoes
- 150 grams Pastry flour
- 2 eggs
- salt
- 2 White rolls
- 20 grams clarified butter
For the roast: Preheat oven to 220°C (approximately 425°F).
Use a sharp knife to carve the rind crosswise. Combine 1 teaspoon salt, pepper, allspice, clove and marjoram crushed in a mortar, then rub meat well with the spice mixture. Peel, rinse and trim carrot, parsley and leeks and chop coarsely. Rinse pork bones with cold water and pat dry with paper towel. Brush the bottom of a roasting pan with oil and place roast (with the rind up), chopped vegetables and bones inside pan. Slide roasting pan in the oven on the second rack from the bottom and cook for 15 minutes. Then add broth and beer and cook for another 30 minutes. Turn temperature to 200°C (approximately 400°F) and leave the roast a further 1 1/4 hours in the oven.
For the dumplings: Peel the potatoes, rinse and cook for 20-25 minutes in boiling salted water.
Cut rolls in about 1.5 cm (approximately 1/2 inch) cubes and fry in hot butter until golden brown, turning frequently.
Drain potatoes and press the hot potatoes through a ricer. Mix with flour, eggs and salt into a dough. Bring salted water to a boil. With wet hands, shape into dumplings and make a small hole in each. Fill each dumplings with croutons, cover over hole and boil until done for 20 minutes.
Remove roasting pan from the oven and remove meat. Pour cooking liquid with vegetables and bone through a sieve and collect liquid in a pot. Cook drippings with a little of the cooking liquid.
Upshift oven to 250°C (approximately 475°F). Place roast (crust upwards) back into the roasting pan and brush crust with saltwater. Place the roast for 5 to 6 minutes on the second rack from the bottom into the hot oven. Then switch off the oven and leave the finished roast for about 15 more minutes to rest. Remove bones from the sieve and press vegetables through the sieve into the cooking liquid. Boil sauce and season with salt and pepper. Cut the roast into slices and serve with sauce and potato dumplings. Serve with a fresh green salad, as desired.