Roast Pork with Gravy and Pretzel Dumplings

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Roast Pork with Gravy and Pretzel Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
6
For the roast
1 ½ kilograms Pork shoulder with rind (or pork belly)
salt
1 teaspoon peppercorns
½ teaspoon allspice
1 cloves
1 teaspoon dried marjoram
1 tablespoon Caraway
2 medium sized carrots
100 grams Parsnips
1 stalk Leeks
2 onions
2 garlic cloves
400 grams Pork bone
1 tablespoon vegetable oil
250 milliliters Beef broth
400 milliliters beer
For the dumplings
12 stale Pretzel
200 milliliters milk
2 shallots
2 tablespoons butter
2 tablespoons finely chopped parsley
2 eggs
salt
freshly ground peppers
Nutmeg
breadcrumbs (as needed)
parsley (for garnish)
How healthy are the main ingredients?
LeekParsnipparsleymarjoramsaltcloves

Preparation steps

1.

For the roast: Preheat the oven to 220°C (approximately 425°F).

2.

Use a sharp knife to make cross-hatched cuts into the rind. In a mortar, crush together 1 teaspoon salt, the peppercorns,caraway, allspice berries, clove and marjoram. Rub the meat well with the spice mixture. Peel the carrots, parsnips and garlic and coarsely chop. Rinse the leek well and coarsely chop. Rinse the pork bones under cold water. Coat the bottom of a roasting dish with the oil. Place the roast in the pan, rind side up. Add the chopped vegetables and the bones to the pan. Roast on the middle rack of the oven for 20-30 minutes. Add the broth and some beer and reduce the temperature to 180°C (approximately 350°F). Cook 1 1/2-2 hours, basting the meat occasionally with the pan juices and  adding more beer if the pan is getting dry.

3.

For the dumplings: Meanwhile, crush the pretzels, place in a bowl and pour hot milk over. Peel the shallots and chop finely. Heat the butter in a skillet and saute the shallots until translucent. Stir in the parsley, sauté briefly and transfer to the bowl with the pretzels. Stir in the eggs and season with salt, pepper and nutmeg. Mix gently and let stand for 15 minutes. If the mixture is too soft to shape, add some breadcrumbs. With moistened hands, form into dumplings and simmer in a pan of lightly salted water until the dumplings bob to the surface and are cooked through, about 20 minutes.

4.

Towards the end of the cooking time, raise the oven temperature to 220°C (approximately 425°F) so that a crust forms. Remove the bones from the sauce and  mash the vegetables in the sauce with a potato masher. Season with salt and pepper. Rinse and chop the parsley.

5.

Serve the meat with the sauce and the dumplings and garnish with parsley.