Roast Pork with Herbed Cabbage and Dumplings
Ingredients
- For the herbed cabbage
- 100 grams Smoked bacon (well mixed)
- 1 onion
- 2 Tbsps clarified butter
- 1 tsp sugar
- ½ Cabbage (800 grams)
- 3 Tbsps Red wine vinegar
- 250 milliliters Beef broth
- salt
- freshly ground peppers
- ground Caraway
- For the dumplings
- 800 grams starchy potatoes
- salt
- 1 egg yolk
- Nutmeg
- Potato starch (as needed)
- freshly chopped rosemary (for garnish)
- For the roast
- 1 ⅕ kilograms Roasted pork (such as. from the nut)
- 500 grams finely chopped Pork bone
- salt
- freshly ground peppers
- 2 onions
- 1 garlic clove
- 2 carrots
- 150 grams Celery root
- 2 Tbsps vegetable oil
- 400 milliliters Beef broth
- 500 milliliters beer (Light or Dark)
Preparation steps
For the roast: Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the meat and the bone and pat dry. Rub the meat with salt and pepper. Peel and dice the onions, garlic, carrots and celery.
Heat the oil in a roasting pan and brown the meat all around. Remove the meat from the pan, add the bones and brown, stirring over medium heat, about 10 minutes. Add the vegetables and saute until browned. Deglaze with a little broth. Pour more of the broth and half of beer into the pan, return the meat to the pan and roast until cooked through, 2-2.5 hours, adding more broth and the remaining beer to the pan as needed.
For the herbed cabbage: Peel, halve and cut the onion into strips. Heat the bacon in a large saucepan until it begins to render its fat, add the onions and saute briefly. Sprinkle with sugar. Rinse the cabbage, remove the hard core and cut the cabbage into thin strips. Add the cabbage to the pot, and deglaze with vinegar and broth. Season with salt, pepper and cumin. Cover and cook, stirring occasionally until the cabbage is tender, about 35 minutes, adding more broth as needed.
For the dumplings Scrub and rinse the potatoes and cook about 1/3 of them in a pot of boiling salted water until knife-tender, about 30 minutes.
Rinse and peel the remaining potatoes, grate finely and squeeze in a kitchen towel over a bowl to get out all the water. Reserve the potato liquid and when the starch has settled, drain the water and add the starch to the potatoes. Peel the cooked potatoes and press through a ricer into the raw potatoes. Add the egg yolks and season with salt and nutmeg and mix well until smooth. If the dumpling dough is too wet, add a little starch. With your hands, scoop out small amounts of the mixture and form dumplings. Cook in a pot of simmering salted water until cooked through, about 25 minutes.
Lift the meat from the sauce and keep warm in the oven. Remove the bones and pass the sauce through a fine-meshed sieve. Simmer a little, adding more starch to thicken if desired. Season with salt and pepper.
Cut the meat into slices and serve with the herbed bacon, the dumplings and some sauce on plates. Garnish with rosemary. Pass the rest of the sauce separately.
