John Myers
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Bavarian Roast Pork with Bread Dumplings
The perfect bavarian roast pork with bread dumplings recipe with a picture and simple step-by-step instructions.
Roast pork:
- 2,5 kg Roast pork with rind
- 3 Vegetable onions
- 1 Carrot
- 0,25 Celeriac fresh
- 0,5 Leek
- 3 tbsp Clarified butter
- 1 liter Gravy
- 0,5 liter Wheat beer (wheat beer) dark
- Salt
- Pepper
Dumplings:
- 12 Bun old
- 1 bunch Parsley
- 1 Vegetable onion
- 0,5 liter Milk
- 6 Eggs
- 2 tbsp Butter
- Salt
- Pepper
- First, roughly dice the onions and root vegetables. So that the roast gets a crispy crust, you should cut it. This works particularly well with a carpet knife – but be careful! Score only the top layer. Salt vigorously and rub the salt with your hands so that it is well distributed. Pepper – but only the meat side. Otherwise the pepper will burn on the crust.
- Braise the onions in clarified butter – when they are translucent, add the roast! With the meat side down! Add the root vegetables and place in the oven without the lid. The roast must sizzle for three hours at 200 degrees.
- For the bread dumplings, cut the old rolls into as thin slices as possible.
- In the meantime, the roast crust has turned nice and golden – now the roast stock is added.
- For the dumplings, milk is now heated and poured over the bread rolls. Let it steep for 20 minutes.
- Then the parsley and onions must be chopped very finely and sautéed in butter.
- Add the mixture to the bread roll and the eggs.
- Salt and pepper well and knead for a long time – so that the dumplings do not dissolve later during cooking
- The best way to shape the dumplings is with wet hands!
- For the spicy taste, we now pour dark wheat beer into the meat stock – then the meat comes back into the oven.
- Put salted water on the dumplings and bring to the boil. Then remove from the heat and let the dumplings steep for 20 minutes.
- The roast is ready and can now be sliced.
- Strain the sauce through a sieve.
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