Bavarian Pork Roast with Potato Dumplings

Ingredients

• 1.2 kg pork shoulder (with rind)
• Salt
• 1 tsp peppercorns
• 0.5 tsp allspice berries
• 1 whole clove of mace
• 1 tsp dried marjoram
• 1 tbsp caraway seeds
• 2 medium carrots
• 2 parsley roots
• 1 stalk leeks
• 2 onions
• 2 Garlic cloves
• 400 g pork bones
• 2 tbsp olive oil
• 350 ml meat broth
• 400 ml non-alcoholic beer
• 1 small white cabbage
• 1 Red Onion
• 2 tsp caraway seeds
• 4 tbsp white wine vinegar
• Pepper
• 1 kg starchy 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 with a sharp knife in a cross pattern. Crush 1 tsp salt, pepper, 1 tbsp caraway seeds, allspice berries, mace, and marjoram in a mortar. Rub the meat thoroughly with this spice mixture. Peel and roughly chop the carrots, parsley roots, and leeks. Peel and coarsely cut the onions. Peel the garlic cloves. Rinse the pork bones cold. Brush the bottom of a roasting pan with 1 tbsp olive oil. Place the roast (rind side up) in the pan. Add the chopped vegetables and bones. Roast the Bavarian pork on the second rack from below in a preheated oven at 250 °C (fan: 220 °C; gas: highest setting) for 20–30 minutes to brown. Then pour in 250 ml meat broth and some beer, reduce the temperature to 200 °C (fan: 180 °C; gas: level 3). Simmer in the oven for another 1½–2 hours, adding more beer as needed.

2. 2.

   For the salad, remove the outer leaves of the cabbage, quarter it, and cut out the core. Grate with a vegetable peeler. Dice the red onion finely. Heat 1 tbsp olive oil in a pan and sauté the onion until translucent. Add caraway seeds, vinegar, and 100 ml meat broth. Bring to a quick boil. Pour the mixture over the cabbage, mix well, season with salt and pepper, and let it rest for an hour.

3. 3.

   For the dumplings, wash the potatoes with skins on in salted water and cook for about 25 minutes until tender. Drain, let steam off slightly, then peel and press through a potato ricer. Add two-thirds of the flour, eggs, salt, and nutmeg; knead into a loose, easy-to-form dough. Add more flour if necessary. Shape portions into dumplings with floured hands. Boil them in salted water for about 20 minutes until cooked through. Melt butter and mix with breadcrumbs.

4. 4.

   If desired, raise the oven temperature to 250 °C at the end of roasting to form a crust. Finally, remove the bones from the sauce, strain it over the vegetables, and season with salt and pepper.

5. 5.

   Plate the Bavarian pork roast with its gravy, dumplings, breadcrumb topping, and cabbage salad, garnish with parsley, and serve.