Summary

Ingredients

For the meat:

• 2 kg roast pork, with rind
• a lot cumin
• a lot salt, coarse
• some pepper
• 3 medium onion (s)
• 2 large carrots
• 0.25 ¼ celeriac
• 1 leek
• 1 liter beer, dark, e.g. King Ludwig
• 1 ½ liter meat broth

For the dough:

• 500 g dumplin bread (finely cut stale rolls)
• 3 egg (s)
• 250 ml milk, lukewarm
• 1 medium onion (s), finely diced
• Parsley, chopped
• salt and pepper
• nutmeg

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Instructions

1. Preheat the oven to 175 degrees circulating air.
2. Roast meat:
3. Cut the rind into a diamond shape with a very sharp knife or have the butcher cut it in advance. Rub the rind and meat with a lot of coarse salt, caraway seeds and a little pepper. Place the meat in the roaster with the rind facing up, pour approx. 0.5 l of boiling meat stock over it and let it cook for 1 hour on the middle rack in the oven.
4. Dice the onions, carrots and celery and the leek into rings. Bring everything to fry, pour 1 liter of boiling broth over it again and place in the oven for another 2 hours. Pour the gravy over the roast from time to time. About 30 minutes before the end of the cooking time, set the oven to 220 degrees top heat and pour the beer over the roast.
5. Remove the finished roast, carefully lift off the crispy crust with a knife and divide it into several small pieces. Then carve the roast and place the crust next to it. Put the vegetables and sauce in a sauce boat.
6. Dumplings:
7. Pour lukewarm milk over the dumplings and mix with your hands. Add the parsley, onions and eggs and mix everything well. Season with a little salt, pepper and nutmeg and let it rest for a moment.
8. Shape approx. 8 round dumplings out of the dough with wet hands and cook in boiling salted water (dumplings must be able to swim) for approx. 20 minutes. Remove the dumplings with a draining ladle and serve for frying.
9. Red cabbage also goes well with the dish.