Roast Pork with Potato Dumplings

Preheat the oven to 220 ° C convection preheat.

For the roast: score rind of pork belly in a diamond pattern with a sharp knife. Grind 1 teaspoon of salt, pepper, cumin powder, allspice berries, clove and marjoram in a mortar. Rub meat well with spice mixture. Peel carrots, parsley root, garlic and onions, rinse and chop coarsely. Rinse pork bones. Grease roasting pan with oil. Place pork belly, rind side up, in a pan and add vegetables and bones to the pan. Bake in preheated oven at 220°C (approximately 425°F) for about 20-30 minutes. Add broth and some beer and reduce temperature to 180°C (approximately 350°F) and roast for about 1.5 hours more. Baste meat often with some beer. 

For the dumplings: peel potatoes and cook in salted water for about 30 minutes.

Cut off bread crusts and cut bread into small cubes. Heat butter in a pan and cook bread cubes for about 2-3 minutes or until golden brown. Drain on paper towels.

Drain potatoes and let evaporate. Press through a potato ricer. Add egg and season with salt and nutmeg, add flour and knead into smooth dough. Make little patties out of dough and place 1-2 croutons in the middle of each. Shape patties into balls. 

Cook dumplings in boiling salted water for about 20 miniutes. 

 Remove meat from the pan and pour sauce into a pot. Return meat to the pan and brown in preheated oven at 250°C (approximately 475°F) for a few minutes until crispy, watching carefully.

Simmer sauce for a few minutes and season with salt and pepper. 

Remove dumplings form the water with a slotted spoon. Slice roast. Arrange meat and dumplings on plates, drizzle wtih sauce and serve.