Roast pork braised in milk with bread dumplings and vegetables

Name: Roast pork braised in milk with bread dumplings and vegetables
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6
Ingredients: 2 Stem Sage; 2 branches Rosemary; 2 Garlic cloves; 6 Juniper berries; 1 TEASPOON Peppercorns; 2 kg lean pork neck; 2 Bay leaves; 750 ml dry white wine; 1 collar Soup Greens; 3 Onions; 7-10 Tbsp Salt; 3 TABLESPOONS clarified butter; 1400 ml Milk; 8 old, but not hard buns; 5 TABLESPOONS Butter; 2 Federation Parsley; 1 collar Chives; 4 Eggs (size M); 7-10 Tbsp Nutmeg; 800 g Kohlrabi; 800 g Carrots; 300 g frozen peas; 7-10 Tbsp Pepper; 1 TABLESPOON Cornstarch; 1 pinch Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
220 mins

TOTAL TIME
220 mins

Ingredients

Servings: 6

2 Stem Sage
2 branches Rosemary
2 Garlic cloves
6 Juniper berries
1 TEASPOON Peppercorns
2 kg lean pork neck
2 Bay leaves
750 ml dry white wine
1 collar Soup Greens
3 Onions
7-10 Tbsp Salt
3 TABLESPOONS clarified butter
1400 ml Milk
8 old, but not hard buns
5 TABLESPOONS Butter
2 Federation Parsley
1 collar Chives
4 Eggs (size M)
7-10 Tbsp Nutmeg
800 g Kohlrabi
800 g Carrots
300 g frozen peas
7-10 Tbsp Pepper
1 TABLESPOON Cornstarch
1 pinch Sugar

Directions

1
Wash sage and rosemary, shake dry, pluck leaves from the stems and needles from the branches, chop. Peel garlic and chop roughly. Crush juniper and pepper coarsely in a mortar. Wash the meat. Put meat, spices and wine into a freezer bag (check beforehand that it has no hole), squeeze as much air out of the bag as possible and knot it tightly. Marinate overnight in the refrigerator.
2
Clean or peel, wash and chop the soup greens. Halve 2 onions. Remove meat from the marinade and pat dry. Season with salt. Pour marinade through a sieve and collect the spices in the sieve.
3
Heat clarified butter in a roasting pan and fry the meat for about 10 minutes. Take out and roast soup greens, onions and marinating spices in the frying fat for about 2 minutes. Return the meat and deglaze with 1 litre milk. Braise in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 3 hours. Turn the roast in between.
4
For the bread dumplings cut the rolls into small cubes. Pour 400 ml milk over them and soak for about 5 minutes. Peel and finely dice 1 onion. Heat 1 tbsp. butter and fry onion for approx. 4 minutes until translucent. Wash parsley and chives, shake dry. Pluck parsley leaves from the stalks and chop finely. Cut chives into small rolls. Add eggs, onion cubes and herbs to the rolls. Season with salt and nutmeg, knead well.
5
Form 10-12 dumplings with wet hands. Put the dumplings into plenty of boiling salted water and let them simmer in an open pot for about 15 minutes. Peel kohlrabi and carrots, cut kohlrabi into sticks. Halve carrots lengthwise and cut into slices. Cook kohlrabi and carrots in boiling salted water for about 4 minutes and pour through a sieve. Heat 4 tablespoons of butter and steam vegetables for about 5 minutes. After about 2 minutes add peas. Season with salt and pepper.
6
Remove meat from the roaster and keep warm. Pour stock through a fine sieve, measure 600 ml and pour into a pot. Stir starch and 2 tablespoons of water until smooth and thicken the sauce. Season to taste with salt, pepper and sugar. Cut meat into slices. Arrange meat, vegetables, dumplings and sauce.