Bernburg onion lump

Ingredients for 3 servings:

• 375 g pork (high rib), streaky
• 750 g potatoes, preferably waxy
• 750 g onion(s)
• 2 bay leaves, or more if desired
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 30 minutes

Zwiwwelklump

Rinse the meat, place it in a pot, and fill with water. Add salt, pepper, caraway seeds, and 2-3 bay leaves. If you don’t like whole caraway seeds, you can also use ground caraway seeds, but I think it’s best to use at least a little whole caraway seeds for the best appearance. Simmer the whole thing for about 1 1/2 hours, until the meat is nice and tender and almost falls off the bone. Peel and grate half of the potatoes. Boil the other half in their jacket potatoes. Press the raw potatoes dry (ideally with a linen cloth), collecting the liquid and reserving the starch that has settled. Peel the jacket potatoes, press them through a potato ricer, and mix well with the raw potatoes and the starch (adding a little salt if desired). Be careful, though, because the flavor of the broth will also be absorbed! Form dumplings from the mixture. The size depends on how you like it. I don’t make them too big. When the meat is tender, remove it from the broth and cut it into bite-sized pieces, then set it aside. Strain the broth through a sieve to remove any bones. Peel the onions and roughly dice them. Add the chopped onions to the broth. The broth should cover the onions, not drown them. Then add the dumplings, bring to a boil, and then simmer over low heat until the dumplings float to the top. Add the meat about 5 minutes before the dumplings are ready to allow everything to marinate thoroughly.