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Roast Pork in Roast, Pretzel Dumplings, Good Sauce, Salad with It

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Roast Pork in Roast, Pretzel Dumplings, Good Sauce, Salad with It

The perfect roast pork in roast, pretzel dumplings, good sauce, salad with it recipe with a picture and simple step-by-step instructions.

The meat

  • 1 kg Pork neck

Sauce approach

  • 2 big toes Garlic fresh
  • 1 whole Fresh onions (normal and blue) each
  • 750 Milliliters Water
  • 1 large tablespoon Homemade vegetable broth (paste)
  • 1 thickness Carrot red
  • 2 big toes Garlic cloves
  • 1 middle Tomato
  • 2 Tablespoon Tomato paste concentrated three times
  • Salt, pepper as needed
  • 1 Tablespoon Caraway seeds

pretzel dumplings

  • 2 Piece Pretzels
  • 4 Discs Toast bread slices
  • 2 Pc. Free range eggs
  • Milk as needed
  • Freshly grated nutmeg to taste
  • Salt a little
  • Freshly cut spring onions
  • 1 whole Freshly chopped onion
  • 2 Tablespoon Lard

Iceberg lettuce

  • 2 Teaspoon. Sweet mustard
  • 1 Tablespoon Sour cream
  • 2 ESsl. Yogurt 10% fat
  • Salt, pepper pinch of sugar
  • Ressi vinegar (from the region)
  • 1 Teaspoon. Cooking oil

The meat

  1. First of all, I preheat the small oven to 170 degrees. Then I brew the vegetable paste with hot water in a medium saucepan. Put a pan in place, let it get hot, and fry the meat without any fat, that is, on all sides. This then goes into the vegetable broth. In the hot pan, there is now roasting fat in which I fry the roughly diced vegetables, they are seared until they shine, then I put the tomato paste in the middle, roast it a little, pour the vegetable stock and that comes with the meat. This now goes in the oven for 120 minutes. During this time I prepare the dumplings and the salad.

The pretzel dumplings

  1. The 2 pretzels are cut evenly into small pieces and the toast slices are also placed in a bowl. Dice the onion and sauté in the crackling lard. That comes to the pretzel cubes. I put the milk in the hot pan (if you feel like pouring it a little less after pouring, you can always pour it) everything is now covered until the cubes are well soaked. Then beat in the 2 eggs, salt and rub nutmeg with a grater. Knead well, if the dough is too loose, a few breadcrumbs will help.
  2. Set up the dumpling water, when it boils I add salt. Turn off the dumplings. Soak in the boiling water, shouldn’t boil. 20 min.

The salad

  1. Half a head is enough for me to cut into strips. I put the ingredients in a shaker, add a little water and then shake vigorously. Spread everything well over the salad. finished .
  2. The meat is now ready, with my electric knife I cut off nice slices to keep them warm. I pour the broth through a sieve and boil it. With the starch wiped off, I thicken it, season to taste, and then we can both eat. The rest of the time is the turn of the next day.
  3. It always takes a little longer to prepare. The cooking time is 120 minutes. This also includes the cooking times for the dumplings and the salad.
Dinner
European
roast pork in roast, pretzel dumplings, good sauce, salad with it

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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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