For the bread dumplings:
- 8 Pc. Old Bun
- 1 Pc. Onion
- 3 Pc. Eggs
- 330 ml Milk warm
For the red cabbage:
- 1 head Red cabbage
- 2 Pc. Onions
- 2 Pc. Tart apples
- 1 tbsp Sugar
- 2 tbsp Clarified butter
- 2 tbsp Red wine vinegar
- 1 tbsp Rice wine vinegar
- 100 ml Water
- 2 Pc. Clove
- 3 Pc. Bay leaf
- 100 ml Red wine
For the sauce:
- 500 g Pork rib
- 500 g Beef marrow bone
- 1 bunch Soup greens
- 2 Toes Garlic
- 1 Pc Onion
- 1 Pc. Red peppers
- 8 Pc. Parsley stalks
- 4 tbsp Tomato paste concentrated three times
- 500 ml Beef stock
For the crust:
- 500 g Pork rind
- Coarse sea salt
For the beans with bacon:
- 500 g Beans
- 4 Stripes Bacon
For the roast:
- 2 kg Roast pork crust
- First, prepare the sauce. To do this, heat the olive oil in a pan, add the ribs and bones and fry vigorously so that roasted aromas develop, but do not let them burn.
- In the meantime, wash, peel and chop the soup greens, as well as onion, garlic, paprika, parsley stalks.
- Add everything to the bones and sear them as well. Toast the tomato paste and briefly with it.
- Then deglaze everything with the beef stock (fill up with water if necessary, everything must be covered). Lower the temperature and let everything simmer over low heat. When foam develops, skim it off.
- For the red cabbage, heat the clarified butter in a large saucepan. Drain the red cabbage and cut / slice it, peel the apples and onions and cut them into small pieces.
- Add to the warmed clarified butter, sugar, onions and apples, toast everything briefly. Then add the red cabbage. Immediately pour red wine vinegar and rice vinegar over it so that it gets a nice color.
- Steam everything for 10 minutes. Deglaze with water and red wine. Add the spices (cloves and laurel, best in a spice sieve. Boil everything for at least another 45 minutes).
- Stir again and again, fill up with water if necessary. Then season to taste, salt and pepper.
- For the dumpling dough, cut the rolls into thin slices and pour the warm milk over them. Let soak for 15 minutes.
- During this time, peel and dice the onion. Sweat briefly in butter with the parsley.
- This mixture with the bread rolls, also eggs, dill, salt, pepper, nutmeg. Knead everything into a dough and form about 10 dumplings of the same size.
- Let this soak in almost boiling water for about 20 minutes.
- De-strangle the beans and put them in boiling water for 6 minutes, remove them and drain them under cold water so that they do not continue to cook. Put aside
- For the crust, cut the pork rind with a very sharp knife and / or scissors into 2 cm wide and approx. 5-8 cm long pieces.
- Preheat the oven to 200 ° top / bottom heat. Bring 2 liters of water to the boil in a saucepan. Cook the rind for about 20 minutes.
- Take out of the water with a ladle and drain well. Spread on a baking sheet lined with baking paper and sprinkle generously with coarse sea salt.
- When the rind stops popping and the rind is crispy, take it out of the oven and let it drain on paper towels.
- The roast pork itself must first be soaked for about 20 minutes. For this the rind side down in a container which is filled with water.
- Then salt the rind side well. Place the roast in a roasting pan or wire rack (with a drip tray) and place in the oven for approx. 10 minutes at 220 ° top / bottom heat.
- Warning, the crust must not pop yet. The oven is now turned down. To approx. 80 ° circulating air. Monitor the core temperature with the meat thermometer.
- When this is done (takes about 20 minutes) the roast should have a core temperature of around 72 °. Then he can get out of the oven and rest a bit.
- While the roast is in the oven, the sauce can be strained. To do this, remove all coarse components.
- Then strain the sauce through a cotton cloth into a saucepan, bring to the boil again and, if necessary, thicken with flour. Season to taste with salt and pepper.
- Bring red cabbage to the boil again and season to taste.
- Bundle the beans (about 6-7 pieces) and wrap in half a strip of bacon. Fry in a pan until the bacon is crispy.
- When everything is ready, arrange all components on a hot plate.