Classic Pork Roast with Dumplings and Sauerkraut

Ingredients

• 1.5 kg pork shoulder (with rind)
• Salt
• Pepper (freshly ground)
• 1 tbsp caraway seeds
• 2 medium carrots
• 100 g parsley root
• 2 onions
• 2 Garlic cloves
• 400 g pork bones
• 1 tbsp Vegetable oil
• 250 ml meat broth
• 400 ml beer
• 800 g mild sauerkraut (1 large can)
• 1 bay leaf
• 1 tsp juniper berries
• 100 ml White wine
• 200 ml meat broth
• Salt
• Pepper (freshly ground)
• 10 stale rolls
• 250 ml milk
• 2 shallots
• 2 tbsp butter
• 1 tsp dried marjoram
• 2 Eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• breadcrumbs (as needed)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 220°C fan.

2. 2.

   Score the rind crosswise with a sharp knife. Rub with salt, pepper and caraway seeds. Peel and roughly cube carrots, parsley root, onions and garlic. Rinse pork bones cold. Drizzle oil on the bottom of a roasting pan. Place the roast (rind side up) inside. Add cubed vegetables and bones. Roast on the second rack from below for 20-30 minutes to brown. Pour in meat broth and some beer, lower temperature to 180°C. Braise in oven for about 1½–2 hours, adding more beer if desired.

3. 3.

   Boil drained sauerkraut with bay leaf, juniper berries, white wine and broth; simmer covered for 20‑30 minutes, stirring occasionally, then season with salt and pepper.

4. 4.

   Meanwhile, pour hot milk over stale rolls in a bowl. Dice shallots finely and sauté in hot butter until translucent; stir in marjoram and let mingle briefly. Add eggs to the rolls. Season with salt, pepper and nutmeg, mix gently, let rest 15 minutes. If needed, add breadcrumbs until dough is firm enough to shape. Form into dumplings and simmer in lightly salted water for about 20 minutes.

5. 5.

   If desired, raise oven temperature to 220°C near the end of roasting to develop a crust. Remove bones from sauce and strain if preferred. Season sauce with salt and pepper.

6. 6.

   Plate the pork with sauce, sauerkraut and dumplings and serve.