Pork Roast with Dumplings

Ingredients

• 1.5 kg pork shoulder with crackling
• Salz
• 0.25 TL peppercorns
• 0.25 TL allspice berries
• 1 spice clove
• 1 TL dried marjoram
• 2 medium carrots
• 100 g parsley
• 1 stalk leek
• 2 onions
• 2 Garlic cloves
• 400 g pork bones
• 1 EL oil
• 400 ml meat broth
• 400 ml beer
• 1.25 kg potatoes
• 150 g flour
• 2 Eggs
• Salz
• 2 rolls
• 20 g clarified butter

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Score the crackling crosswise with a sharp knife. Crush 1TL salt, pepper, allspice, spice clove and marjoram in a mortar, then rub the meat well with the spice mixture. Peel, wash and roughly chop the carrot, parsley and leek. Rinse the pork bones cold and pat dry with kitchen paper. Brush the bottom of a roasting pan with oil and place the roast (crackling up) inside; add the chopped vegetables and bones. Slide the roast onto the second rack from below in the oven and brown for 15 minutes. Then pour in the meat broth and beer and cook for another 30 minutes. Reduce the temperature to 200°C and leave the roast in the oven for an additional 1 ¼ hours.

3. 3.

   For the dumplings, peel, wash and boil the potatoes in salted water for 20‑25 minutes.

4. 4.

   Cut the rolls into about 1.5 cm cubes and fry them golden brown in hot clarified butter with frequent turning.

5. 5.

   Drain the potatoes and press the hot ones through a potato masher. Knead together with flour, eggs and salt to form a dough. Bring plenty of salted water to boil. With wet hands shape dumplings from the dough, fill each with roasted roll cubes and let them cook for 20 minutes in hot water.

6. 6.

   Remove the roasting pan from the oven and lift out the meat. Strain the braising liquid with vegetables and bones into a sieve; catch the liquid in a pot. Reduce the drippings with some braising liquid.

7. 7.

   Raise the oven to 250°C. Place the roast (crust up) back in the pan and brush the crust with salted water. Roast for 5‑6 minutes on the second rack from below in the hot oven. Then turn off the oven and let the finished roast rest for about 15 more minutes. Remove bones from the sieve and press the vegetables through into the braising liquid. Bring the sauce to a boil and season with salt and pepper. Slice the roast and serve with the sauce and potato dumplings, accompanied by a fresh green salad.