Roast Pork in Beer Sauce with Bohemian Cabbage and Dumplings

Remove the skin thinly from the rind so that a nice fat rim remains. Cut the remaining rind into a diamond shape down to the meat. Rub the meat generously with salt and pepper. Put the meat on the rind side in the roaster and fry in oil for 10 minutes until crispy. Preheat the oven to 180 degrees top / bottom heat, after searing, put the roasting pan in the oven and continue to cook on the rind side in the oven for 35 minutes. Roughly chop the vegetable onions. Then turn the roast.

Put onions, marjoram, cinnamon stick, bay leaves & allspice in the roasting pan and pour beer over everything. Bake in the oven for 60 minutes at 180 degrees top / bottom heat and occasionally pour roast sauce over the crust. Take the meat out of the roaster, brush the crust with honey and grill it on a baking tray or similar for 5 minutes in the oven with grill function from above until crispy.

Pour the sauce through a fine sieve to separate the insert. Season the sauce to taste and reduce it to taste or thicken it with cornstarch.

Put the sifted flour, egg and salt in a bowl. Carefully heat the milk so that you can easily stick your finger into the milk. Crumble the yeast into the milk. Stir milk and yeast together until the yeast has dissolved in the milk. Add this mixture to the other ingredients in the bowl and stir with a wooden spoon. Mix everything together to form a mass. "Beat" the dough sideways, pulling upwards, so that the dough gets air from below. Until the dough comes off the wooden spoon by itself.

Sprinkle the dough with flour and put it in a quiet (!) Warm place (bed, door closed!). Let the dough rest until it has risen to the maximum. It has risen optimally when the dough tears on the surface. Preheat the pot with the strainer insert, but make sure that the water does not flood the strainer even when it is boiling. Roughly knead the risen dough on a floury surface with one hand (approx. 3-5 minutes). Shape the dough into loaf-shaped dumplings.

Place the dumplings on the sieve and cover with a lid. After approx. 12 minutes, cut the dumplings in the middle with twine or dental floss and check the degree of cooking. If the dumpling is completely cooked through, it is ready to eat.

Finely chop the onions, sauté in oil. When the onions are translucent, sprinkle with sugar so that the onions caramelize slightly. Add the cabbage and mix well. Gradually add a little sugar to the herb until the herb no longer smells so sour or depending on the taste. Add caraway seeds to taste.