Nackenbraten mit Sauerkraut

Ingredients

• 800 g potato dumpling dough
• 2 onions
• 600 g sauerkraut (fresh from the barrel)
• 8 tbsp rapeseed oil
• 300 ml dry white wine
• 100 ml robust meat broth
• 2 Bay leaves
• 5 juniper berries
• 1 tsp cumin powder
• Salt
• pepper (ground)
• 800 g pork neck from a suckling pig (boneless, whole piece)
• 2 tbsp thyme leaves
• 6 sprigs rosemary
• 1 tbsp butter

Instructions

1. 1.

   Halve the dumpling dough and shape each half into about 5 cm thick logs. First wrap tightly in plastic wrap, then in foil, twisting the ends. Simmer at low temperature in a wide pot with gently boiling water, covered, for about 20 minutes until the rolls feel firm under pressure. Cool, unwrap, and slice into rounds.

2. 2.

   Peel the onions and cut into strips or half-rings. Rinse the sauerkraut briefly in a sieve and drain. Heat 4 tbsp rapeseed oil in a pot and sauté the onions until translucent. Add the sauerkraut, deglaze with white wine and broth, season with bay leaves, juniper, cumin, salt, and pepper. Cover and cook at low heat for about 20 minutes until the sauerkraut still has a slight bite.

3. 3.

   Preheat the oven to 200 °C fan-assisted. Score the pork neck in a crosshatch pattern, season all sides with salt and pepper. Heat the remaining 4 tbsp rapeseed oil in a roasting pan and sear the meat lightly brown on all sides.

4. 4.

   Wash the herbs. Turn the roast so that the bacon side faces up. Distribute the herbs over it and bake for about 35 minutes until an instant-read thermometer reads 65 °C. Remove from oven, cover with foil, and rest for 5 minutes. While resting, melt butter in a large non-stick pan and lightly brown the dumpling slices on both sides. Reheat sauerkraut if needed, slice the roast thickly, and serve together with the fried dumplings.