Bavarian roast pork with Bock beer sauce

Ingredients for 4 servings:

• 1 ½ kg roast pork (neck or shoulder)
• 2 onions, peeled
• 2 cloves garlic, peeled
• ½ liter Bock beer, dark
• salt and pepper
• Parsley, freshly chopped
• ¼ liter milk, hot
• 1 pkt. dough (dumpling dough for 750 g)
• 1 bag of bread(s) (dumpling bread, 250 g, alternatively 10 sliced ​​rolls)
• Palm fat (Palmin) for the roasting pan
• 3 eggs
• ¼ liter of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, wash the meat, pat dry, and rub well with salt and pepper and a clove of garlic. Dice the onions and the remaining garlic and fill the roasting pan greased with Palmin. Place the meat on top. Roast in a preheated oven at 220°C on the middle rack for a total of 1.5 hours. As soon as the onions begin to brown (after about 20-30 minutes), pour 1/4 liter of water over the meat. During the roasting time, baste the meat repeatedly with bock beer. Tip: If the meat has a rind, don’t pour it directly over the rind, but wait for the last 15 minutes – this will make it nice and crispy. Meanwhile, prepare the dumpling dough according to the package instructions and form 5 dumplings from a portion of it. Place the dumpling bread in a large bowl, pour over hot milk, and let it sit, covered, for 10 minutes. Finely chop the parsley (about 2 tablespoons). Add to the remaining dumpling mixture along with the eggs, salt, and pepper and mix well. Adjust the consistency with milk or breadcrumbs as needed—not too firm, not too loose. Form 5 dumplings from the mixture. Bring a large pot of salted water to a boil. Add the dumplings and let them simmer for 20 minutes. Slice the meat, season the sauce to taste, and thicken if desired. Arrange on plates with the dumplings and serve. Serve with salad.