Roast pork with dumpling

Name: Roast pork with dumpling
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 1.5 kg Roast pork crust (rind cut by the butcher); 1 Garlic clove; 7-10 Tbsp Salt; 1 Onion; 1 collar Soup Greens; 1/8 l light beer (Pils); 2 packs Dumplings, in cooking bags (6 pieces each); 7-10 Tbsp black pepper; 7-10 Tbsp Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

1.5 kg Roast pork crust (rind cut by the butcher)
1 Garlic clove
7-10 Tbsp Salt
1 Onion
1 collar Soup Greens
1/8 l light beer (Pils)
2 packs Dumplings, in cooking bags (6 pieces each)
7-10 Tbsp black pepper
7-10 Tbsp Chervil

Directions

1
Rinse the roast and pat dry. Peel garlic and put it through a garlic press. Mix with 1 teaspoon of salt and rub the roast with it. Place roast with the fat side down in a fat pan of the oven. Pour on 1/4 litre of boiling water and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 30 minutes. In the meantime, peel and quarter the onion.
2
Clean, wash and coarsely chop the soup greens. Turn the roast so that the fat side faces upwards. Arrange the vegetables around the roast. Pour on 1/4 litre of hot water again. Reduce the temperature of the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) and roast for approx. 1 hour. Pour the gravy over and over again. Pour roasting liquid and vegetables into a pot. Increase the temperature of the oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) and continue roasting for approx. 30 minutes. Pour the beer on the crust bit by bit. Let the dumplings swell in a pot of cold salted water for 10 minutes. Bring the water to the boil and let it simmer for 10 minutes at low heat.
3
Pour the gravy over and over again. Pour roasting liquid and vegetables into a pot. Increase the temperature of the oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) and continue roasting for approx. 30 minutes. Pour the beer on the crust bit by bit. Let the dumplings swell in a pot of cold salted water for 10 minutes. Bring the water to the boil and let it simmer for 10 minutes at low heat. Puree the frying liquid with the vegetables, bring to the boil and season with salt and pepper. Remove the dumplings from the water, rinse with cold water and remove the cooking bag. Cut the roast open and serve with the dumplings and sauce. Garnish with chervil. Serve with salad
4
Puree the frying liquid with the vegetables, bring to the boil and season with salt and pepper. Remove the dumplings from the water, rinse with cold water and remove the cooking bag. Cut the roast open and serve with the dumplings and sauce. Garnish with chervil. Serve with salad