← All recipes

🍽️ Juicy Pork Roast with Homemade Potato Dumplings

768 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork shoulder with rind
• salt
• 0.25 tsp peppercorns
• 0.25 tsp allspice berries
• 1 clove
• 1 tsp dried marjoram
• 2 medium carrots
• 100 g parsley
• 1 stalk leek
• 2 onions
• 2 garlic cloves
• 400 g pork bones
• 1 tbsp oil
• 400 ml meat broth
• 400 ml beer
• 1.25 kg potatoes
• 150 g flour
• 2 eggs
• salt
• 2 rolls
• 20 g ghee

Instructions

1. 1. Turn on the oven to 220 degrees Celsius and preheat it.
2. 2. Score the rind in a cross pattern with a sharp knife.
3. 3. Crush 1 teaspoon of salt, pepper, allspice berries, one clove, and marjoram in a mortar.
4. 4. Rub the meat thoroughly with this spice mixture.
5. 5. Peel, wash, and roughly chop the carrot, parsley, and leek.
6. 6. Rinse the pork bones under cold water and pat them dry.
7. 7. Grease the bottom of the roasting pan with oil.
8. 8. Place the roast (rind side up) inside the roasting pan.
9. 9. Add the vegetables and bones to the meat.
10. 10. Insert the second rack from the bottom into the oven.
11. 11. Roast the meat for 15 minutes.
12. 12. Peel the potatoes and wash them.
13. 13. Boil the potatoes in salted water for 20 to 25 minutes until tender.
14. 14. Cut the bread rolls into cubes of about 1.5 cm.
15. 15. Fry the bread cubes in hot clarified butter, turning frequently, until golden brown.
16. 16. Drain the potatoes.
17. 17. Press the hot potatoes through a potato ricer.
18. 18. Knead in flour, eggs, and salt until a smooth dough forms.
19. 19. Bring plenty of salted water to a boil.
20. 20. With damp hands, shape dumplings from the potato dough.
21. 21. Fill each dumpling with the toasted bread cubes.
22. 22. Let the dumplings cook in the hot water for 20 minutes.
23. 23. Remove the roasting pan from the oven.
24. 24. Carefully lift out the meat from the roasting pan.
25. 25. Strain the braising liquid along with the vegetables and bones into a pot.
26. 26. Deglaze the pan drippings at the bottom of the roasting pan with a little of the strained liquid.
27. 27. Increase the oven temperature to 250 degrees Celsius.
28. 28. Place the roast (rind side up) back into the roasting pan.
29. 29. Brush the crust with salted water.
30. 30. Put the roast back in the hot oven on the second rack from the bottom for 5 to 6 minutes.
31. 31. Then turn off the oven.
32. 32. Let the roast rest inside for another 15 minutes.
33. 33. Remove the bones from the sieve.
34. 34. Press the vegetables through the sieve into the sauce.
35. 35. Bring the sauce to a boil.
36. 36. Season the sauce with salt and pepper.
37. 37. Slice the roast.
38. 38. Serve the roast with the sauce and potato dumplings.
39. 39. Serve with a fresh green salad.

Nutrition per serving

• kcal: 768
• Protein: 42 g · Fett/Fat: 42 g · Carbs: 51 g