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🍽️ Bavarian Roast Pork with Potato Dumplings

819 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg pork shoulder (with rind)
• salt
• 1 tsp peppercorns
• 0.5 tsp allspice berries
• 1 clove
• 1 tsp dried marjoram
• 1 tbsp caraway seeds
• 2 medium carrots
• 2 parsley roots
• 1 stalk leek
• 2 onions
• 2 garlic cloves
• 400 g pork bones
• 2 tbsp olive oil
• 350 ml meat broth
• 400 ml alcohol-free beer
• 1 small white cabbage
• 1 red onion
• 2 tsp caraway seeds
• 4 tbsp white wine vinegar
• pepper
• 1 kg floury potatoes
• 2 eggs
• 150 g spelt whole wheat flour
• nutmeg
• 2 tbsp butter
• 2 tbsp whole wheat breadcrumbs
• parsley

Instructions

1. 1. Score the rind of the pork roast in a crosshatch pattern using a sharp knife.
2. 2. Crush 1 tsp salt, pepper, 1 tbsp cumin, allspice berries, one clove, and marjoram in a mortar until powdery.
3. 3. Rub the meat thoroughly all over with the prepared spice mixture.
4. 4. Peel, wash, and roughly chop the carrots, parsley root, and leek.
5. 5. Peel the onions and cut them into large chunks.
6. 6. Peel the garlic.
7. 7. Rinse the pork bones under cold water.
8. 8. Grease the bottom of a roasting pan with 1 tbsp olive oil.
9. 9. Place the roast in the pan with the rind side facing up.
10. 10. Add the chopped vegetables and bones to the roast.
11. 11. Pour some water into the roasting pan.
12. 12. Roast the meat at 160°C fan (or 180°C conventional) for approx. 2.5 hours.
13. 13. Turn the roast halfway through the cooking time.
14. 14. Remove the outer leaves of the cabbage.
15. 15. Quarter the cabbage and cut out the core in a wedge shape.
16. 16. Shred the cabbage using a vegetable peeler or mandoline.
17. 17. Peel the red onion and dice it finely.
18. 18. Heat 1 tbsp olive oil in a pan.
19. 19. Sauté the onions until translucent.
20. 20. Add cumin, vinegar, and 100 ml meat broth to the onion mixture.
21. 21. Bring the mixture to a brief boil.
22. 22. Pour the mixture over the white cabbage.
23. 23. Mix everything well.
24. 24. Season the salad with salt and pepper to taste.
25. 25. Let the cabbage salad marinate for 1 hour.
26. 26. Wash the potatoes.
27. 27. Cook the potatoes with skin in salted water for approx. 25 minutes until tender.
28. 28. Drain the potatoes.
29. 29. Let them steam dry for a moment.
30. 30. Peel the potatoes.
31. 31. Press them through a potato ricer.
32. 32. Add 2/3 of the flour, eggs, salt, and nutmeg to the potato mixture.
33. 33. Knead a loose, well-shaping dough.
34. 34. Work in more flour if necessary.
35. 35. Take portions of the dough.
36. 36. Form dumplings with floured hands.
37. 37. Place the dumplings in boiling salted water.
38. 38. Let them cook uncovered over low heat for approx. 20 minutes.
39. 39. Melt the butter.
40. 40. Mix the melted butter with the breadcrumbs.
41. 41. Increase the temperature to 250°C towards the end of the roasting time to form a crust, if needed.
42. 42. Remove the bones from the sauce.
43. 43. Pass the sauce through a sieve with the vegetables.
44. 44. Season the sauce with salt and pepper to taste.
45. 45. Serve the pork roast with the sauce, dumplings, and breadcrumbs.
46. 46. Add the cabbage salad.
47. 47. Garnish the dish with parsley.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 819
• Protein: 51 g · Fett/Fat: 42 g · Carbs: 58 g