Stuffed pork rib with Thuringian dumplings

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash 500 g potatoes and cook in boiling water for about 20 minutes. Drain and leave to rest for a few hours. Wash the meat, dab dry and cut a deep pocket into it. Peel an onion for the filling. Wash the chives and parsley. Cut onion and bacon into small cubes, chives into small rolls, chop parsley. Mix the prepared ingredients, ground pork, egg and granulated stock. Season with salt and pepper. Fill your pocket with it, plug it in and tie it up.

2. 2

   Drizzle the oil on the oven pan. Place the roast on top. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 hours. Peel and halve 4 onions. Place the onions, bay leaf and juniper berries on the fat pan. After 30 minutes frying time, deglaze with approx. 1/4 litre of water. After about 1 hour, add another 3/8 litres of water. Meanwhile peel and wash 1 kg potatoes. Grate on a damp tea towel and squeeze well. Put the pressed potato water aside until the starch has settled (10-15 minutes). In the meantime cut the toast into small cubes. Heat butter in a pan, toast cubes while stirring. Peel the cooked potatoes and press them through a potato ricer. Add grated potatoes and settled starch (results in approx. 3 tablespoons; otherwise add cornflour to 3 tablespoons). Season with salt and work into a dough. Form approx. 10 dumplings. Fill some toast cubes into the middle of each dumpling.

3. 3

   Grate on a damp tea towel and squeeze well. Put the pressed potato water aside until the starch has settled (10-15 minutes). In the meantime cut the toast into small cubes. Heat butter in a pan, toast cubes while stirring. Peel the cooked potatoes and press them through a potato ricer. Add grated potatoes and settled starch (results in approx. 3 tablespoons; otherwise add cornflour to 3 tablespoons). Season with salt and work into a dough. Form approx. 10 dumplings. Fill some toast cubes into the middle of each dumpling. Cook the dumplings in lightly boiling salted water at low heat for about 20 minutes. Keep roast warm. Dissolve roast with 200 ml water and pour through a sieve. Stir 1 teaspoon of cornflour and 4-5 tablespoons of cold water until smooth. Thicken the sauce with it. Season to taste with salt and pepper, refine with cream. Serve roast, sauce and dumplings sprinkled with chives. Serve with a fresh green salad

4. 4

   Cook the dumplings in lightly boiling salted water at low heat for about 20 minutes. Keep roast warm. Dissolve roast with 200 ml water and pour through a sieve. Stir 1 teaspoon of cornflour and 4-5 tablespoons of cold water until smooth. Thicken the sauce with it. Season to taste with salt and pepper, refine with cream. Serve roast, sauce and dumplings sprinkled with chives. Serve with a fresh green salad

Nutrition Facts

KCAL
790 kcal

CARBS
41 g

FATS
49 g

PROTEINS
45 g