Roast pork crust with dumplings and savoy cabbage

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash herbs, shake dry, pluck off leaves or needles and chop. Mix mustard and herbs. Season vigorously with salt and pepper.

2. 2

   Spread oil on the frying pan. Dab meat dry. Cut the rind into a diamond-shaped pattern with a cutter at a distance of approx. 1 cm. Be careful not to cut into the meat.

3. 3

   Of course you can also have your butcher do the cutting of the rind. Coat the meat side of the roast with prepared mustard marinade. Place in the roaster with the meat side down.

4. 4

   Rub the rind with caraway and 1-2 teaspoons salt. When rubbing in, make sure that especially the incisions are seasoned. The salt not only adds flavour, but also removes water from the rind, making it crispy.

5. 5

   Bake in a hot oven for about 2 1⁄2 hours.

6. 6

   Peel, wash and roughly dice the carrot and celery. Peel 2 onions and cut into slices. After about 1 hour, arrange the vegetables and onions around the roast. Approx. 30 minutes later add 600 ml water.

7. 7

   In the meantime, clean, wash and quarter the cabbage for the creamed savoy cabbage and cut it into strips from the stalk. Peel and finely chop 1 onion. For the dumplings, finely dice the bread. Heat 1 tablespoon butter in a frying pan.

8. 8

   Fry the bread cubes in it until golden brown, take them out. Knead the dumpling dough once with your hands. Divide dough into 8 portions. Shape it into dumplings and put 1 plum and a few bread cubes in the middle.

9. 9

   After the end of the roasting time, increase the oven temperature (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) and continue roasting the meat for approx. 20 minutes. Brush with salted water beforehand. To make the rind golden brown and even crispier, brush with honey salt water (1 tbsp. salt to 200 ml water + 2 tbsp. liquid honey) at the end of the roasting time and continue roasting for a further 20 minutes.

10. 10

    Bring plenty of salted water to the boil in a large pot. Let the dumplings simmer for 18-20 minutes at low heat.

11. 11

    Heat 2 tablespoons of butter in a large saucepan. Fry the onion and savoy cabbage for about 5 minutes, turning them over. Season with salt, pepper and nutmeg. Add cream, stir in broth. Bring to the boil and cook over a low to medium heat for about 15 minutes s

12. 12

    Season again. Remove the roast from the oven, season the roast stock to taste. Arrange roast with stock, dumplings and savoy cabbage.

Nutrition Facts

KCAL
840 kcal

CARBS
35 g

FATS
51 g

PROTEINS
55 g