Roast Pork with Bread Dumplings

For the roast: Preheat a convection oven to 220°C (approximately 390°F).

Peel the carrots, parsnip, celery root, onions and garlic and roughly chop. Rinse the pig bones.Grease a roasting pan with oil. Add the carrots, parnips, celery root, onions and pig bones to the roasting pan. Rinse and pat the meat dry and scoar the rind crosswise with a sharp knife. Season generously with salt, pepper, and cumin. Place the pork over the vegetables with the rind facing up. Roast in the oven for 30 minutes. If the vegetables are browning, add some of the beer and reduce the temperature to 180°C (approximately 350°F). Stir in the garlic, bay leaf, peppercorns, and juniper and allow to simmer in the oven for another 1.5 hours, adding more beer as necessary. Continuously pour the liquid off the rind (otherwise it won't become crispy), but baste regularly so that meat doesn't become dry. 

For the bread dumplings: Place the croutons in a bowl and pour the hot milk over the top to soak. Peel and finely chop the onion and sweat in butter until translucent. Remove the pan from the heat and stir in the parsley. soaked croutons, marjoram, egg, salt, pepper and nutmeg, and mix well. Allow to sit for 15 minutes and then mix again and add additional breadcrumbs if necessary to create a workeable mixture (if the dough is too firm, add an extra egg). Form the mixture into dumplings and cook in boiling salted water for 20 minutes. 

For the pork roast: If necessary increase the oven to 220°C (approximately 390°F) at the end of cooking time to crisp up the rind.