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Roast Rosemary Pork with Apple and Red Cabbage and Date and Potato Dumplings

5 from 4 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 90 kcal

Ingredients
 

Ingredients for the roast

  • 1 kg Roast pork with rind
  • Salt
  • Black pepper from the mill
  • 1 tsp Powdered sugar
  • 1 tbsp Tomato paste
  • 400 ml Meatsoup
  • 150 ml Red wine
  • 3 Garlic cloves chopped
  • 1 Fresh onion
  • 2 Carrots
  • 100 g Fresh celery
  • 1 Leek
  • 2 sprigs Rosemary fresh
  • 2 tbsp Honey liquid

Ingredients for the date and potato dumplings

  • 900 g Potatoes
  • 2 sprigs Marjoram or thyme
  • 2 Egg yolk
  • 75 g Starch
  • Salt
  • Nutmeg
  • Date dried

Ingredients for the apple and red cabbage

  • 800 g Fresh red cabbage
  • 2 Apple fresh
  • 1 Fresh onion
  • 2 tbsp Rapeseed oil
  • 2 tsp Sugar
  • 2 tbsp Balsamic vinegar
  • 2 Bay leaf spice
  • 2 Cloves
  • 80 ml Red wine
  • 100 ml Vegetable broth
  • Salt
  • Pepper
  • 1 pinch Ground cinnamon

Instructions
 

Preparation of the rosemary crust roast

  • Cut the rind of the roast crosswise. (Be careful not to cut into the meat) Rub the meat with salt and pepper. Dust the icing sugar in the roaster and caramelize until golden brown, stir in the tomato paste and let it brown. Deglaze with the stock and red wine. Place the meat in the roaster with the rind facing down. Peel and dice the onion. Clean and chop the leek and celery.
  • Spread the garlic, vegetables and diced onion, rosemary around it. Fry the roast in a preheated oven at 200 degrees from the bottom for 30 minutes. Turn the roast over and fry for another 1.5 hours at 180 degrees, often mixing the crust with the stock, honey and salted water. Take the meat out of the roaster. Brush the crust with the honey-water mixture. Fry at 200 degrees for another 5 minutes until the crust is crispy. Degrease the meat stock using kitchen paper or a fat reducing jug. Puree or strain the sauce and serve with the meat.

Preparation of potato dumplings

  • Brush off the potatoes and cook in salted water until they are firm. Drain the potatoes and let them steam. Peel the potatoes while hot and mash them with the press or with a potato masher. Stir in the egg yolks and starch, season with salt and nutmeg. Shape the mixture into dumplings and place a date in the middle of each dumpling. Bring salt water to a boil. Let the dumplings slide in with the help of a tablespoon. Reduce heat immediately. When the dumplings rise to the surface, let them steep for another 10 minutes. Remove with a slotted spoon and serve for frying.

Preparation of apple and red cabbage

  • Clean and quarter the red cabbage and cut out the hard stalk. Cut or slice the red cabbage crosswise into strips. Finely dice the onion and sauté in the hot fat over medium heat until translucent. Sprinkle sugar over it and let it caramelize. Stir the red cabbage into the onion. Peel the core and dice the apple, mix immediately with the vinegar. Fold the apple cubes, bay leaves and cloves into the red cabbage, add the red wine and stock. Salt and pepper. Cover and bring to the boil and simmer over a mild heat for 30-45 minutes, stirring occasionally. Season with cinnamon. Season again with salt and pepper and serve for roasting.

Nutrition

Serving: 100gCalories: 90kcalCarbohydrates: 8.7gProtein: 4.8gFat: 3.5g
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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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