Roast Pork with Prunes and Polenta Dumplings
Ingredients
- For the pork
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 Tbsp vegetable oil
- 1 kilogram Pork shoulder (without fat)
- salt
- freshly ground peppers
- 2 Tbsps green peppercorns
- 125 grams Prune
- ½ l Dark beer
- 150 grams Cherry tomatoes
- thyme
- For the polenta
- 125 grams Porcini mushroom
- 1 Tbsp olive oil
- 500 milliliters Vegetable broth
- 150 grams Cornmeal (instant polenta)
- 2 Tbsps grated Parmesan
- salt
- white peppers
- Sesame seeds (for coating)
- clarified butter (for frying)
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Peel onions, carrots and celery root and coarsely chop. Coat a roasting pan with oil and add the vegetables. Place in oven until lightly browned, about 30 minutes. Then reduce the oven temperature to 180°C (approximately 350°F). Rinse the meat, pat dry, season with salt and pepper and place on the vegetables. Add peppercorns and prunes and roast in the oven for about 2 hours, gradually adding the beer. Rinse the tomatoes. About 30 minutes before end of cooking time, add tomatoes to the meat juices in the roasting pan.
For the polenta, clean mushrooms and cut into pieces. Fry mushrooms in hot oil and pour in the broth. Bring to a boil, stir in the polenta and cook until thickened while stirring. Stir in the cheese and season with salt and pepper. Allow to cool. With wet hands, shape oblong dumplings from the polenta and briefly press in sesame seeds on both sides. Fry in clarified butter until golden brown on both sides.
Remove the roast from the roasting liquid and place on a rack in the oven (if needed, increase the oven temperature to 240°C/approximately 475°F to form a crust). Simmer roasting liquid until slightly reduced and degrease (with a small ladle). Season with salt and pepper. Slice meat and arrange on a platter with some of the sauce. Sprinkle to taste with thyme. Serve with the polenta dumplings.
