Roast pork in gingerbread sauce

Name: Roast pork in gingerbread sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 1.5 kg detached pork loin with rind (let the butcher cut into it); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Carrot; 2 Onions; 100 g Honey cake; 1 kg Brussels sprouts; 1 package (750 g) finished dumpling dough Thuringian style (refrigerated shelf); 20 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Star Anise

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

1.5 kg detached pork loin with rind (let the butcher cut into it)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Carrot
2 Onions
100 g Honey cake
1 kg Brussels sprouts
1 package (750 g) finished dumpling dough Thuringian style (refrigerated shelf)
20 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Star Anise

Directions

1
Dab meat dry. Season with salt and pepper. Place the meat on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4 hours.
2
Peel the carrot and 1 onion, chop coarsely and add to the roast. Gradually add 3/4 litres of warm water. Cut the honey cake into cubes, add half to the meat about 30 minutes before the end of the frying time.
3
Clean and wash the Brussels sprouts. Form 18 dumplings from the dumpling dough, put them into boiling salted water and let them simmer at low heat for 15-20 minutes. Peel and finely dice 1 onion. Melt butter in a pot.
4
Brown the Brussels sprouts and onion in it, season with salt and nutmeg. Pour on 1/8 litre of water, bring to the boil and stew for about 15 minutes. Take the meat out and keep warm. Pour roast in a sieve, fill up to 1/2 litre with water and bring to the boil.
5
Stir in the rest of the honey cake, season with salt and pepper. Arrange roast, Brussels sprouts and dumplings on a plate. Garnish with star anise. Serve with extra sauce.