Roast Pork with Potato Dumplings and Cabbage
Ingredients
- For the roast pork
- 1 ½ kilograms Pork shoulder (with rind)
- salt
- ½ tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 2 medium 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 red cabbage with apples
- 1 Red cabbage (1.5 kg)
- 2 Apple
- 1 medium onion
- 2 Tbsps Lard
- 100 milliliters Red wine vinegar
- salt
- peppers
- 1 tsp sugar
- ¼ tsp ground cloves
Preparation steps
Preheat oven to 220°C (approximately 425°F). For the pork, score the rind of the pork roast with a sharp knife. Mix 1 teaspoon salt, pepper, allspice, clove and marjoram in a mortar. Rub the meat well with the spice mixture. Rinse and coarsely chop the carrot, parsley and leek. Rinse the pork bones with cold water. Drizzle the bottom of a roasting pan with the oil. Place the pork roast, rind side up, in the pan. Add the chopped vegetables and bone. Roast for 15 minutes. Pour in the broth and the beer and roast for 30 minutes longer. Reduce the oven temperature to 200°C (approximately 400°F) and roast for 1 1/4 hours longer.
Remove the pan from oven. Set aside the pork roast. Pour the cooking liquid, vegetables and bone into a colander set over a pot.
Increase the oven temperature to 250°C (approximately 450°F). Return the pork roast, crust side up, to the roasting pan. Roast for 5 to 6 minutes. Turn the oven off and leave the roast in the oven for about 15 minutes. Meanwhile, remove bones from the colander. Press vegetables to the release all of their liquid. Bring sauce to a boil. Season with salt and pepper. Slice roast and serve with sauce.
For the potato dumplings, peel and rinse the potatoes. Cook for 20 minutes in salted boiling water until tender.
Cut rolls into 1.5 cm (approximately 1/2 inch) cubes. Cook in hot clarified butter until golden brown, turning frequently.
Drain the potatoes and press through a ricer. Add the flour, eggs and salt and stir to form a dough. Bring plenty of salted water to a boil. With wet hands, form dough into balls, filling center of each dumpling with croutons. Cook in boiling water about 20 minutes. Remove dumplings with a slotted spoon.
Brown breadcrumbs in butter. Serve dumplings sprinkled with breadcrumbs.
For the cabbage, remove outer leaves from the cabbage. Cut cabbage into thin strips, rinse and drain. Peel, core and dice the apples. Peel and finely dice the onion. Heat lard in a skillet. Cook the cabbage and onion until softened. Mix vinegar with 100 ml water (approximately 1/2 cup). Add to cabbage with apples and spices. Cook for 40 to 50 minutes until cabbage is tender.
