Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, prepare the dumpling dough according to the instructions on the packet and form 5 dumplings from one part.
5. 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.
6. Put on a large saucepan with salted water and bring to a boil. Add the dumplings and let them steep for 20 minutes.
7. Cut the meat into slices, then season the sauce to taste and thicken as desired. Arrange on plates with the dumplings and serve.
8. Serve with salad.