Pork Roast with Dumplings and Red Cabbage

Ingredients

• 1.5 kg pork shoulder (with rind)
• Salt
• 0.25 tsp peppercorns
• 0.25 tsp piment seeds
• 1 clove of nutmeg
• 1 tsp dried marjoram
• 2 medium carrots
• 100 g parsley
• 1 stalk leeks
• 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 clarified butter
• 3 tbsp butter
• 3 tbsp breadcrumbs
• 1.5 kg red cabbage (1 head)
• 2 Apples
• 50 g onions (1 onion)
• 2 tbsp pork lard
• 100 ml red wine vinegar
• Salt
• Pepper
• 1 tsp sugar
• 0.25 tsp ground nutmeg
• apple jelly (for finishing)

Instructions

1. 1.

   Preheat oven to 220°C. Score the rind crosswise with a sharp knife. Crush 1 tsp salt, pepper, piment seeds, nutmeg, and marjoram in a mortar. Rub the meat well with the spice mixture. Clean, wash, and roughly chop carrots, parsley, leeks. Rinse pork bones cold. Brush the bottom of a roasting pan with oil. Place the roast (rind side up) into the pan, add chopped vegetables and bones. Roast on the second rack for 15 minutes. Then pour in meat broth and beer and cook at 220°C for another 30 minutes. Reduce temperature to 200°C and leave the roast in the oven for an additional 1¼ hours.

2. 2.

   Remove the roasting pan from the oven, lift out the meat. Strain the braising liquid with vegetables and bones into a sieve, catch the liquid in a pot. Boil off some of the braising liquid with a bit of stock.

3. 3.

   Set oven to 250°C. Return roast (crust side up) to the pan, brush crust with salted water. Roast for 5–6 minutes on the second rack. Turn off the oven and let the finished roast rest in it for about 15 more minutes. Remove bones from the sieve. Press vegetables through the sieve into the braising liquid. Bring sauce to a boil, season with salt and pepper. Slice roast and serve with sauce.

4. 4.

   Peel, wash potatoes and cook in salted water for 20 minutes.

5. 5.

   Cut rolls into ~1.5 cm cubes and fry them golden brown in hot clarified butter while turning frequently.

6. 6.

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

7. 7.

   Brown breadcrumbs in hot butter and sprinkle over dumplings before serving.

8. 8.

   Clean red cabbage, remove outer leaves, cut into fine strips, wash and drain. Peel, core, and dice apples. Dice onion finely. Heat lard, sauté cabbage and onion. Add vinegar and 100 ml water. Add apples and spices. Simmer cabbage for 40–50 minutes, finish with apple jelly, and serve alongside roast and dumplings.