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.