Roast pork crust with Thuringian potato dumplings

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Rub with salt and pepper and put into a fat pan with 1/2 cup of water. Roast in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 2 hours.

2. 2

   In the meantime, dice bread for the dumplings. Heat the fat in a pan and roast the bread cubes in it until golden brown. Let them cool down. Peel the potatoes. Half fill a large bowl with cold water and put a gauze cloth in it, which hangs over the edge of the bowl.

3. 3

   Grate the potatoes into the gauze cloth. Then press the potato mixture firmly into the gauze cloth. Put the water aside so the starch can settle. Boil up the milk, 1 teaspoon of salt and a little nutmeg and stir in the semolina.

4. 4

   Knead into the potato mixture. Carefully pour off the water from the settled starch and also knead the starch under the potato mixture. Divide the potato dough into 12 pieces. Form dumplings with wet hands and press some bread cubes into the middle of each.

5. 5

   Cook the dumplings in plenty of hot salted water over a low to medium heat for about 20 minutes. Clean and wash leek and carrots. Cut leek diagonally into thick slices, carrots roughly into sticks.

6. 6

   About 30 minutes before the end of the cooking time, spread around the roast and pour on the stock. Sprinkle the vegetables with a little caraway seeds, salt and pepper and braise with them. Turn 1-2 times if necessary. Remove vegetables and roast from the fat pan and keep warm.

7. 7

   Pour the stock through a sieve. Remove the meat with a little stock. Add cream, bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again and season to taste with salt and pepper. Serve drained dumplings with crusted roast and vegetables.

8. 8

   Add extra sauce.

Nutrition Facts

KCAL
1060 kcal

CARBS
78 g

FATS
53 g

PROTEINS
63 g