John Myers
Ingredients for 6 servings:
- 2 kg roast pork with rind
- lots of caraway
- lots of salt, coarse
- some pepper
- 3 m.-sized onion(s)
- 2 large carrots
- ¼ celeriac
- 1 stalk(s) leek
- 1 liter of dark beer (e.g. König Ludwig)
- 1 ½ liters of meat broth
- 500 g dumpling bread (finely sliced stale rolls)
- 3 eggs
- 250 ml milk, lukewarm
- 1 medium-sized onion(s), finely diced
- Parsley, chopped
- salt and pepper
- nutmeg
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 35 minutes
Preheat the oven to 175°C fan/convection oven. For the roast, score the rind in a diamond shape using a very sharp knife or have the butcher do it for you. Rub the rind and the meat with plenty of coarse salt, caraway seeds, and a little pepper. Place the meat, rind-side up, in the roasting tin, pour over approximately 0.5 liters of boiling meat stock, and cook for 1 hour on the middle shelf of a hot oven. Cut the onions into eighths, dice the carrots and celery, and slice the leeks into rings. Add everything to the roast, pour over another 1 liter of boiling stock, and return to the oven for another 2 hours. Baste the roast occasionally with the meat juices. About 30 minutes before the end of the cooking time, reduce the oven to 220°C (top heat) and pour the beer over the roast. Remove the finished roast, carefully remove the crispy crust with a knife, and cut into several small pieces. Then carve the roast and place the crust next to it. Place the vegetables and sauce in a sauceboat. For the bread dumplings, pour lukewarm milk over the bread and mix with your hands. Add the parsley, onions, and eggs and mix everything well. Season with salt, pepper, and nutmeg and let rest briefly. With wet hands, form about 8 round dumplings from the dough and cook in boiling salted water (dumplings must be able to float) for about 20 minutes. Remove the dumplings with a slotted spoon and serve with the roast. Red cabbage also goes well with this dish.
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