Pork Roast with Sides

Ingredients

• 1.5 kg pork shoulder (with rind)
• Salt
• 0.5 tsp Peppercorns
• 0.5 tsp allspice
• 1 clove of nutmeg
• 1 tsp dried marjoram
• 2 medium carrots
• 100 g parsley
• 1 stalk leek
• 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 head red cabbage (1.5 kg)
• 2 Apples
• 1 onion (50 g)
• 2 tbsp pork fat
• 100 ml red wine vinegar
• Salt
• Pepper
• 1 tsp sugar
• 0.25 tsp ground nutmeg

Instructions

1. 1.

   Preheat oven to 220°C. Score the rind crosswise with a sharp knife. Crush 1 tsp salt, pepper, allspice, nutmeg and marjoram in a mortar. Rub the meat well with the spice mixture. Clean, wash and roughly chop carrots, parsley and leek. Rinse pork bones cold. Brush the bottom of a roasting pan with oil. Place the roast (rind side up) in the pan, add chopped vegetables and bones. Put the roast on the second rack from below in the oven and brown 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 pan from 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.

3. 3.

   Raise oven to 250°C. Place the roast (rind side up) back in the pan, brush rind with salted water. Put roast on second rack from below for 5–6 minutes in hot oven. Turn off oven and let roast rest about 15 more minutes. Remove bones from sieve. Press vegetables through sieve into braising liquid. Bring sauce to 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 in hot clarified butter, turning frequently until golden brown.

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 potato dough, fill each dumpling with roasted roll cubes and cook in hot water for 20 minutes.

7. 7.

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

8. 8.

   Clean red cabbage, remove outer leaves and cut into fine strips, wash and drain. Peel, core and cube apples. Peel onion and finely dice. Heat fat, sauté cabbage and onion. Add vinegar and 100 ml water. Add apples and spices. Simmer cabbage for 40–50 minutes.