Bavarian Roast Pork with Bock Beer Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roast pork (neck or shoulder)
- 2 onion (s), peeled
- 2 cloves garlic, peeled
- 0.5 liter ½ bock beer, dark
- salt and pepper
- Parsley, freshly chopped
- 0.25 liter ¼ milk, hot
- 1 point dough (dumpling dough for 750 g)
- 1 bag bread (dumpling bread, 250 g, alternatively 0 sliced rolls)
- Palm fat (palmin) for the roaster
- 3 egg (s)
- 0.25 liter ¼ water
Print Recipe
Pin Recipe Instructions
- First wash the meat, pat dry and rub it with salt and pepper and a clove of garlic. Dice the onions and the remaining garlic and fill the roasting pan greased with palmin with them. Put the meat on top.
- Fry in the preheated oven at 220 ° C on the middle shelf for a total of 1.5 hours. As soon as the onions begin to brown (after approx. 20-30 minutes), pour 1/4 liter of water over the meat. During the roasting time, pour bock beer over the meat over and over again.
- Tip: Do not pour meat with rind directly over the rind, but only for the last 15 minutes - then it will be nice and crispy.
- Meanwhile, prepare the dumpling dough according to the instructions on the packet and form 5 dumplings from one part.
- Put the dumpling bread in a large bowl, pour hot milk over it and cover it for 10 minutes. Finely chop the parsley (about 2 tablespoons full). Add to the remaining dumpling mass together with the eggs, salt and pepper and mix well. Adjust the consistency with milk or breadcrumbs as required - not too firm and not too loose. Shape it into 5 dumplings.
- Put on a large saucepan with salted water and bring to a boil. Add the dumplings and let them steep for 20 minutes.
- Cut the meat into slices, then season the sauce to taste and thicken as desired. Arrange on plates with the dumplings and serve.
- Serve with salad.
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