Roast pork with Brussels sprouts and dumplings

Name: Roast pork with Brussels sprouts and dumplings
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 7
Ingredients: 2 kg Roast pork crust; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 2 Onions; 2 Bay leaves; 1.25 kg Brussels sprouts; 1 package (750 g) Dumpling dough "Thuringian style; 1 TABLESPOON Flour; 100 g Whipped cream; 1-2 TEASPOONS Mustard; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
140 mins

TOTAL TIME
140 mins

Ingredients

Servings: 7

2 kg Roast pork crust
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
2 Onions
2 Bay leaves
1.25 kg Brussels sprouts
1 package (750 g) Dumpling dough "Thuringian style
1 TABLESPOON Flour
100 g Whipped cream
1-2 TEASPOONS Mustard
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Cut the rind with a sharp knife into a diamond shape. Season meat side with salt and pepper. Place on a fat pan of the oven. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Clean, wash and cut the soup greens into large pieces.
2
Peel and quarter onions. After the cooking time, spread around the meat, add bay leaf and fry for another 30 minutes. Deglaze the roast bit by bit with 1/2 litre of water, cook for another 30 minutes. In the meantime clean and wash the Brussels sprouts. Shape the dumpling dough into dumplings. Put them into boiling salted water. Leave to stand for 20 minutes without lid. Also cook the sprouts in boiling salted water for about 20 minutes. Brush roast rind with cold, strongly salted water and fry for about 15 minutes. Remove the roast from the fat pan and let it rest for a while. Pour the meat stock through a sieve into a pot, bring to the boil briefly.
3
Put them into boiling salted water. Leave to stand for 20 minutes without lid. Also cook the sprouts in boiling salted water for about 20 minutes. Brush roast rind with cold, strongly salted water and fry for about 15 minutes. Remove the roast from the fat pan and let it rest for a while. Pour the meat stock through a sieve into a pot, bring to the boil briefly. Mix flour and 3 tablespoons of cold water until smooth, stir into the stock. Bring to the boil while stirring constantly and simmer for about 5 minutes. Refine sauce with cream and season with salt, pepper and mustard. Drain sprouts and dumplings. Arrange everything and garnish with parsley
4
Mix flour and 3 tablespoons of cold water until smooth, stir into the stock. Bring to the boil while stirring constantly and simmer for about 5 minutes. Refine sauce with cream and season with salt, pepper and mustard. Drain sprouts and dumplings. Arrange everything and garnish with parsley