Salzburg Style Roast Pork with Red Cabbage and Pretzel Dumplings
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (ready to cook, with rind)
- salt
- 1 tsp peppercorns
- 1 Tbsp Caraway
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 2 medium sized carrots
- 100 grams Parsnips
- 1 stalk Leeks
- 4 shallots
- 2 garlic cloves
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 250 milliliters Beef broth
- 400 milliliters light beer
- For the red cabbage
- 1 Red cabbage
- 1 onion
- 2 Tbsps clarified butter
- 1 pinch sugar
- 75 milliliters Red wine vinegar
- 1 pinch Ground clove
- 1 Star anise
- lingonberry (from a jar)
- For the dumplings
- 800 grams day-old Pretzel
- 400 milliliters milk
- 2 shallots
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- 4 eggs
- freshly grated Nutmeg
- 1 Tbsp butter (for the cloth)
- For preparation
- 1 small, organic Orange
Preparation steps
Preheat the convection oven to 220°C. For the pork roast, use a sharp knife to score the rind. Crush 1 teaspoon salt, pepper, cumin, allspice berries, clove and marjoram in a mortar. Rub the meat with the spice mixture. Rinse and trim the carrots, parsnip and leek, then coarsely chop. Peel the shallots and the garlic cloves and cut in half. Rinse the pork bones in cold water.
Drizzle the bottom of a roasting pan with oil. Place the roast with the rind upwards in the pan. Add the chopped vegetables, shallots, garlic and the pork bones. Place the roast on the middle shelf of the oven and cook for 20-30 minutes.
Add the broth and beer and reduce the temperature to 180°C (approximately 350°F). Braise in the oven for 1.5-2 hours. If needed add some more beer.
Meanwhile for the red cabbage, rinse and trim the cabbage and cut into fine strips. Peel the onion and chop finely. Heat the clarified butter and fry the cabbage and onions in it. Sprinkle with sugar and let caramelize slightly, then pour in the vinegar and 125 ml (approximately 1/2 cup) of water. Add the spices and simmer for about 30-40 minutes.
For the dumplings, slice the pretzels. Boil the milk, pour over the pretzels and let stand for about 10 minutes. Peel the shallot, chop finely and fry in hot butter until translucent. Remove from the heat, mix in the parsley and the eggs. Season with salt, pepper and nutmeg.
Spread out a wet (previously boiled and squeezed out) kitchen towel on a work surface. Coat with the butter and then spread the dumpling dough in the middle. Shape into a roll and wrap firmly in the towel. Tie the ends with twine. Drop into a large pot of boiling water, then simmer over low heat for about 30 minutes.
Remove the dumplings from the water, let rest briefly and remove the cloth. Towards the end of cooking the red cabbage, peel the orange and cut into segments. Add to the cabbage and simmer about 10 minutes more. Season with salt and lingonberry jam.
Close to the end of the cooking time for the pork, raise the temperature to 220°C (approximately 425°F) and continue to cook to form a crispy crust. Remove the bones and the shallots and set aside. Pour the rest of the vegetables through a fine sieve, reserving the drippings. Season the pan drippings with salt and pepper.
Carve the roast and cut the dumplings into slices. Serve the pork and dumplings with red cabbage on preheated serving plates and drizzle with the sauce.
