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Ingredients
Roast Pork with Potato Dumplings and Cabbage
- 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
- For the potato dumplings
- 1 ¼ kilograms potatoes
- 150 grams Pastry flour
- 2 eggs
- salt
- 2 White rolls
- 20 grams clarified butter
- 3 Tbsps butter
- 3 Tbsps breadcrumbs
- For the cabbage
- 1 Red cabbage 1.5 kg (approximately 3 pounds)
- 2 Apple
- 1 small onion
- 2 Tbsps Lard
- 100 milliliters Red wine vinegar
- salt
- peppers
- 1 tsp sugar
- ¼ tsp ground cloves
- Apple jelly
Preheat oven to 220°C (approximately 425°F). Carve pork shoulder crosswise with a sharp knife. Grind 1 teaspoon of salt with pepper, allspice, clove and marjoram in a mortar. Rub meat well with spice mixture. Rinse and coarsely chop carrot, parsley and leek. Rinse pork bones. Line bottom of roasting dish with streaks of oil. Put the roast (rind up), chopped vegetables and bone in dish. Place on second shelf from the bottom in oven and cook for 15 minutes. Pour in broth and beer and cook for 30 minutes more. Change oven temperature to 200°C (approximately 400°F) and roast for an additional 1 1/4 hours.
Remove from oven and lift out meat. Drain vegetables, bone and cooking liquid through a colander and reserve liquid in a pot. Deglaze the meat drippings with a little cooking liquid.
Switch oven to 250°C (approximately 475°F). Place the roast (crust facing upward) into roasting pan and brush crust with saltwater. Place roast in oven for 5 to 6 minutes on the second shelf from bottom. Switch off oven and leave roast for about 15 minutes more. Remove bone from sieve. Press vegetables through sieve into pot with cooking liquid. Boil sauce and season with salt and pepper to taste. Cut roast into slices.
For the potato dumplings, peel, rinse and cook potatoes for 20 minutes in salted water.
Cut rolls into about 1.5 cm (approximately 3/5-inch cubes and fry in hot butter until golden brown, turning frequently.
Drain potatoes, drain and press through a ricer. Combine with flour, eggs and salt into a dough. Bring a large pot of salted water to a boil. With wet hands, form potato into dumplings, fill each with fried bread cubes and cook for 20 minutes in water.
Brown breadcrumbs in butter and sprinkle over dumplings.
For the cabbage, rinse and drain cabbage, remove outer leaves, cut into fine strips. Peel, core and dice apples. Peel and finely dice onion. Heat lard and sauté onion and cabbage until soft. Pour in vinegar and 100 ml (approximately 1/2 cup) of water. Add apples and spices. Stew cabbage for 40–50 minutes, season to taste with apple jelly and serve with pork, sauce and potato dumplings.