Roast pork with bread dumplings

Ingredients for 4 servings:

• 1 kg roast pork with bone and rind
• 1 m.-sized onion(s)
• 2 m.-sized carrot(s)
• 10 rolls, hard, alternatively sliced ​​dumpling bread
• 3 eggs
• Milk
• salt and pepper
• possibly parsley, chopped
• Sauce powder for roast pork
• n. B. water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Cut the onion into medium-sized cubes, heat in a pan, and fry until golden brown. Cut the carrots into even slices and fry as well, then add both ingredients to a cast-iron oven dish. Rub the pork roast evenly with salt and pepper. Sear the roast on all sides, about 3 minutes per side, and add it to the oven dish. Make sure the rind is level. I use the carrots to adjust the roast. Place the oven dish in a preheated oven at 180°C (top/bottom heat). After about 15 minutes, add water until about 2/3 of the roast is covered. The roast will take 1-2 hours, depending on the dish. For the dumplings, cut the bread rolls into about 1 cm wide slices and place in a large bowl. Add the eggs. Season with salt and pepper. Garnish with parsley, if desired. Begin to knead the mixture with your hands. Gradually add milk until a uniform, slightly sticky mixture forms. Form the dumplings (this works best with wet hands). Bring a large pot of water to a boil. Add a generous pinch of salt and gradually add the dumplings. When the dumplings float to the surface and the water has returned to a boil, the dumplings are ready. Be careful not to let the water boil over. For the sauce, drain the meat juices from the ovenproof dish (when the roast is done) into a saucepan. We add the carrots and onions from the dish to the sauce. If necessary, increase the liquid with the dumpling water. Season to taste with gravy powder, salt, and pepper.