John Myers
Contents
show
King Ludwig Serves Up (Bavarian Roast Pork with Beer Sauce)
The perfect king ludwig serves up (bavarian roast pork with beer sauce) recipe with a picture and simple step-by-step instructions.
Bavarian roast pork
- 2 kg Pork neck
- 400 g Pig bones
- 1,25 tsp Caraway seed
- 2,5 Pc. Onion
- 1,25 Pc. Carrot
- 125 g Celery bulb
- 1,25 Pc. Leek
- 1 Pc. Beer dark
- 1 Pc. Malt beer
- Salt and pepper
- Meatsoup
- Clarified butter
Napkin dumplings
- 250 g Bun old
- 2 Pc. Eggs
- 300 ml Milk
- 70 g Butter
- 60 g Onions
- Parsley
- Salt
- Nutmeg
Red cabbage
- 1 kg Fresh red cabbage
- 50 g Lard
- 1 Pc. Onion
- 2 Pc. Apple
- 1 tbsp Sugar
- 2 tbsp Vinegar
- 250 ml Water
- 1 leaf Laurel
- 2 Pc. Cloves
- 2 tsp Flour
- 4 tbsp Red wine
- Salt
Bavarian roast pork
- Season the meat and bones with salt, pepper and caraway seeds. Then cut the onions into eighths, carrots, leeks and celeriac and cut into cubes. In a large saucepan, fry the meat and bones in hot clarified butter on all sides. Deglaze with the dark beer and malt beer. Add the chopped vegetables. Cover the roast in the saucepan and cook for about 3-4 hours. Pour dark beer over them more often. Take the roast out of the pan, cut the meat into 5 cm thick slices and arrange on a plate. Then strain the gravy through a sieve into a saucepan. Season to taste with salt, pepper and meat stock, depending on your taste. If necessary, bind the sauce with a sauce thickener and serve with the meat. Potato or bread dumplings go best with this.
Napkin dumplings
- Whisk the eggs with warm milk, a good pinch of salt and some freshly grated nutmeg. Dice the onion very finely and sweat it in the hot butter until translucent. Then mix the diced breadcrumbs, the egg mixture, onions and parsley together and let the dough rest for an hour. Shape the rolls to 5-6 cm (diameter) and place on heat-resistant cling film. Roll up tightly and tie off the ends like a sausage. Place in gently simmering water and let simmer for 30-40 minutes. Tip: the napkin dumplings are very well prepared. You can either keep the rolls uncooked in the refrigerator for a few hours until you need them, or leave the dumplings in the foil after the cooking time and keep them warm in a water bath at 60-80 degrees. Only remove from the foil when needed, so the dumplings stay nice and loose and do not soak up with water.
Red cabbage
- Clean and wash the red cabbage, quarter the head and remove the stalk. Then slice or finely cut the red cabbage. Sauté the diced onions, sugar and finely chopped apples in hot fat. Then add the red cabbage and immediately pour vinegar over it so that it gets a nice color. Cook covered for 10 minutes. Pour 250 – 375 ml of water, add salt and spices. Cover and simmer for approx. 30 – 45 minutes until soft. If necessary, add hot water. Thicken with mixed flour as desired, season to taste with red wine.
Facebook Comments