Stuffed Pork Roll with Bread Dumplings

Ingredients

• 1 clove garlic
• 2 stalks leek
• 2 tbsp butter
• 80 g grated Bergkäse cheese
• 2 tbsp clarified butter
• 2 onions
• 400 ml meat stock (from the can)
• 12 peppercorns
• 1 tsp dried marjoram
• Salt
• pepper (ground)
• 500 g stale rolls
• 250 ml lukewarm milk
• 3 eggs
• Salt
• pepper (ground)','2 tbsp finely chopped parsley','1 shallot (finely chopped)','1 tbsp butter','1.2 kg pork meat (neck)','2 tsp mustard','salt','pepper (ground)

Instructions

1. 1.

   Wash the pork, pat dry and slice flat for the roll (may be prepped by a butcher). Season with salt, pepper and spread mustard.

2. 2.

   Peel and finely chop garlic. Wash and trim leeks; cut white and light green parts small. Heat butter in a pan and sauté leeks with garlic 4-5 minutes. Season with salt and pepper.

3. 3.

   Spread the leek mixture on the pork, leave a border, sprinkle cheese, roll up and tie with kitchen twine.

4. 4.

   Heat clarified butter in a large roasting pan and sear the pork all sides.

5. 5.

   Peel, quarter onions and place on top of the pork; roast together.

6. 6.

   Pour 100 ml stock over the meat, add peppercorns and dried marjoram, transfer to preheated oven at 200°C, bake 30 minutes on middle rack, then lower to 175°C and braise for another 1½ hours, basting with remaining stock as needed.

7. 7.

   For the bread dumplings, sweat shallot in hot butter until translucent.

8. 8.

   Slice rolls into rounds, pour milk over them, add eggs, parsley, shallot, salt and pepper; mix well, let sit 20 minutes to absorb liquid. Shape into round dumplings and simmer in salted water for about 10 minutes.

9. 9.

   Remove pork from pan, discard trimmings and slice. Strain sauce through a sieve and season. Serve with bread dumplings.