Roast pork with dumplings and sauerkraut
Recipe of the region East Styria
Ingredients roast pork
1,5 kg of pork neck, shoulder or loin
5-10 cloves of garlic
4 tbsp lard
whole caraway seeds
salt, pepper
Ingredients bread dumplings
500 g dumpling bread
200 ml milk
1 onion
1 bunch parsley
20 g butter
salt, pepper, nutmeg
2 eggs
breadcrumbs if necessary
Ingredients sauerkraut
800 g sauerkraut
50 g lard
1 piece of onion
8 juniper berries
2 cloves
½ tsp peppercorns
1 pinch sugar
Roast pork
Rub the spices into the meat and leave to infuse for one day. Moisten a frying pan with a bit of water. Add the pork neck and breast with rind to a roasting pan and roast for 1 hour at 140°C (top and bottom heat). Take the meat out of the oven, turn so that the rind is facing upwards and make diamond-shaped cuts into the rind. Pour some water and a bit of the juice over the meat. Roast the neck for a further hour and the breast for another half an hour. Pour over the sauce and bind with flour.
Dumplings
Put the dumpling mixture in a big bowl. Bring the milk to the boil and pour over the bread. Leave to soak for around 15 minutes. In the meantime, peel and finely chop the onions. Wash and shake dry the parsley, pluck off the leaves and chop finely. Fry the onions in some hot butter in a small pan until transparent, remove from the heat and mix in the parsley. Add to the dumpling mixture. Season with salt, pepper and nutmeg. Beat the eggs and knead well with your hands. If necessary, add a few breadcrumbs.
Recipe of the region East Styria »
Shape and cook the dumpling mixture
Bring a large pan of salted water to the boil. Shape into dumplings with wet hands. Once all the dumplings are ready, carefully add them to the boiling water and leave to simmer for around 20-25 minutes. When the dumplings float to the surface and start turning, remove them from the water with a slotted spoon and they’re ready to serve.
Sauerkraut
Peel the onion and cut it into large cubes. Put the spices in a spice sachet or tea strainer. Briefly rinse the sauerkraut under cold water in a sieve. Keep it close to hand on your work surface.
Melt the lard and add the onions. Sautee the onions while stirring but don’t let them become too brown. Add the sauerkraut and use two forks to loosen it. Put the pan back on the heat and braise the sauerkraut. Make sure that you mix everything well and that the onions don’t stay on the bottom, otherwise they will burn. If you prefer mild sauerkraut, don’t let it become dark. Add a pinch of sugar and cover the spices with the sauerkraut. Leave the sauerkraut to cook over mild heat for around 60 minutes.
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