Pork sour roast with fried fruit and dumplings

Name: Pork sour roast with fried fruit and dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Onion; 1 Bay leaf; 2 Cloves; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 1/4 l White wine vinegar; 1/8 l dry white wine; 1 kg Roast pork from the leg without bone and rind (e.g. nut); 250 g mixed fried fruit; 25 g clarified butter; 7-10 Tbsp Pepper; 30 g Almond slivers; 1/2 bunch Parsley and chives; 1 pack of 8 dumplings "half and half"; 3-4 Tbsp dark sauce thickener; 1 large freezer bag

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Onion
1 Bay leaf
2 Cloves
1 TEASPOON black peppercorns
7-10 Tbsp Salt
1/4 l White wine vinegar
1/8 l dry white wine
1 kg Roast pork from the leg without bone and rind (e.g. nut)
250 g mixed fried fruit
25 g clarified butter
7-10 Tbsp Pepper
30 g Almond slivers
1/2 bunch Parsley and chives
1 pack of 8 dumplings "half and half"
3-4 Tbsp dark sauce thickener
1 large freezer bag

Directions

1
Clean, wash and cut the soup greens into pieces. Peel and halve the onion. Bring the soup greens, onion, bay leaf, cloves, peppercorns, 1/2 teaspoon salt, vinegar, wine and 1/4 litre water to a boil briefly and allow to cool.
2
Wash the meat, put it in a large freezer bag and add the marinade. Close the bag well and place in a bowl. Place in the refrigerator. Marinate the meat for 2-3 days, turning from time to time.
3
Soak the baked fruit in approx. 3/8 litres of warm water approx. 2 hours before starting cooking. Dab meat dry, pour stock through a sieve, collect. Drain vegetables and spices well. Heat clarified butter in a roaster and fry the meat all around.
4
Season with salt and pepper. Add vegetables, braise briefly and deglaze with 1/4 litre of the marinade and soaking water from the baked fruit. Cover and braise in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 2 hours.
5
Halfway through cooking, ladle the vegetables from the stock with a skimmer. Add fruit and almond slivers and braise to the end. In the meantime, wash parsley and chives, dab dry and chop them, except for some parsley for garnishing.
6
Mix 1/2 litre cold water, chopped herbs and dumpling powder with a whisk. Leave to swell for 10 minutes. Form 8 dumplings with moistened hands. Boil up in plenty of boiling salted water.
7
Leave to stand at low heat for about 20 minutes. Put the roaster on the stove. Put meat on a plate and keep warm in the oven. Thicken the braising stock with sauce thickener, bring to the boil again briefly. Season to taste with salt and pepper.
8
Arrange roast with some sauce and dumplings on a plate. Serve garnished with remaining parsley. Remaining sauce extra is enough.