Roast Pork Neck with Sauce, Bohemian Cabbage and Silk Dumplings

5 from 3 votes
Prep Time 4 hours
Total Time 4 hours
Course Dinner
Cuisine European
Servings 6 people


Roast pork neck with sauce:

  • 1,65 kg 1 boneless pork neck
  • 1 tbsp Salt
  • 1 tbsp Sweet paprika
  • 1 tbsp Mild curry powder
  • 1 tbsp Garlic powder
  • 1 tbsp Colorful pepper from the mill
  • 1 tbsp Whole caraway seeds
  • 6 tbsp Sunflower oil
  • 1000 ml Hot water
  • 225 g 2 carrots
  • 150 g 1 piece of celery
  • 100 g 1 leek
  • 75 g 1 Onion
  • 50 g 1 parsley root
  • 2 piece Garlic cloves

White cabbage the bohemian way:

  • 750 g White cabbage
  • 1,5 liter Water
  • 2 tsp Whole caraway seeds
  • 1 tbsp Clarified butter
  • 3 tbsp Sunflower oil
  • 200 g Onion cubes
  • 1,5 tbsp Flour
  • 2 tsp Salt
  • 2 tsp Sugar
  • 2 tbsp Brandy vinegar
  • 2 tbsp Light rice vinegar

Silk dumplings:

  • 750 g 1 package of dumpling dough "extra fine" silk dumplings
  • 1 small disc Toast
  • 2 liter Water
  • 1 tsp Salt


  • Parsley for garnish


Roast pork neck with sauce:

  • Preheat the oven to 175 ° C. Clean and chop the vegetables (carrots, celery, leek, onions, parsley root and garlic cloves). Make a spice mixture from salt (1 tbsp), sweet paprika (1 tbsp), mild curry powder (1 tbsp), garlic powder (1 tbsp), colored pepper from the mill (1 tbsp) and whole caraway (1 tbsp). Wash the pork neck joint, pat dry with kitchen paper, rub / season thoroughly with the spice mixture. Put in a freezer bag, close and leave to work overnight if necessary. Heat sunflower oil (6 tbsp) in a roasting pan, fry the spicy pork neck roast in it on all sides. Add the cleaned and cut vegetables, fry briefly and deglaze with hot water (approx. 600 ml). Place the casserole with the lid in the preheated oven and cook / stew / fry for approx. 3 hours at 175 ° C. Pour in the rest of the water. Remove the meat and wrap it in aluminum foil. Pour the gravy with the vegetables into a small saucepan and puree finely with the hand blender. To serve, cut the pork neck joint into slices.

White cabbage the bohemian way:

  • Cut the cabbage in half, remove the stalk and the outer leaves. Cut approx. 750 g into fine strips and mix with whole caraway (2 teaspoons). Peel and dice the onions. Bring water (1.5 liters) to the boil in a large casserole, add the cut cabbage and caraway seeds and cook for 45 minutes without a lid until soft. Remove the cabbage with a ladle and pour the liquid into another container. Heat clarified butter (1 tbsp) with sunflower oil (3 tbsp) in a saucepan, add the onion cubes and fry until golden-yellow. Sprinkle flour (1.5 tbsp) on top and sweat until light brown. Add the fried white cabbage and the cooking liquid and season with salt (2 teaspoons) and sugar (2 teaspoons). Steam for approx. 10 minutes until soft, turning frequently. Danger; If there is not enough liquid, it could easily burn! Finally add / stir in brandy vinegar (2 tbsp) and light rice vinegar (2 tbsp).

Silk dumplings:

  • Knead the dumpling mixture well, form dumplings (7 - 8 pieces) and work a toasted white bread cube in the middle. Bring water (approx. 2 liters) with salt (1 teaspoon) to the boil, carefully slide in the dumplings, bring to the boil briefly and let simmer / cook on the lowest level for approx. 25 minutes. The dumplings are done when they rise and turn.


  • Serve pork neck with sauce, bohemian cabbage and silk dumplings, garnished with parsley.
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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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