Hearty Roast Pork with Homemade Bread Dumplings La Superkochhasi

5 from 3 votes
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 59 kcal


  • 1 kg Roast pork
  • 2 kg Onions
  • 1 kg Carrots
  • 0,5 tube Tomato paste concentrated three times
  • 500 ml Beef bouillon
  • 5 Bay leaves
  • 5 Allspice grains
  • 50 ml Forest honey
  • 2 tbsp Mustard
  • 1 bottle Medium dry red wine
  • Salt pepper
  • 8 Bread dumplings a la superkochhasi


  • First of all we open the bottle of red wine, take a glass and drink a sip and cut the onions in half with the skin !!, peel the carrots and cut them into pieces. The meat is now washed and patted dry and then well peppered. Let the oil get hot in the pan and sear the meat on all sides and then season with salt.
  • Braise the vegetables in the roaster at maximum top / bottom heat in the roaster, add the tomato market and braise for 5 to 10 minutes.
  • Fill the red wine glass again and deglaze the vegetables in the oven with the rest of the bottle. Add salt to your roast, but make sure that the roast is not on the vegetables. Now brush the roast with honey and cook on the middle rack at 200 ° C for 2 hours. Repeatedly fill up with the beef stock and smear the roast with honey.
  • Now wrap the roast well in aluminum foil. Since the roast is always so tipsy with us, it wanders regularly, with plenty of aluminum foil and towels, nicely covered in our bed under the duvets ... to keep warm 🙂
  • Squeeze out all of the braised vegetables in the sieve (pressing hard saves sauce binders). Add the mustard and honey to the sauce, bring to the boil briefly and season to taste. As a side dish there was the homemade bread dumplings a la Superkochhasi (recipe in Kb) and this time red cabbage from the glass, I couldn't make it myself;) superkochhasi wishes you a good appetite 🙂


Serving: 100gCalories: 59kcalCarbohydrates: 4.4gProtein: 4gFat: 2.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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