Ingredients:
1 ½ kg pork shoulder with rind
Salt
¼ tsp peppercorns
¼ tsp allspice seeds
1 clove
1 tsp dried marjoram
2 medium-sized carrots
100 g parsley
1 leek
2 onions
2 cloves of garlic
400 g pork bone
1 tbsp oil
400 ml meat broth
400 ml beer
Potato dumplings
1 ¼ kg potatoes
150 g flour
2 eggs
Salt
2 rolls
20 g clarified butter
3 tbsp butter
3 tbsp breadcrumbs
Red cabbage with apples
1 ½ kg red cabbage (1 red cabbage)
2 apples
50 g onions (1 onion)
2 tbsp lard
100 ml red wine vinegar
Salt
Pepper
1 tsp sugar
¼ tsp ground clove Apple
jelly to refine
Preheat oven to 220°C. Score the rind crosswise with a sharp knife. Crush 1 teaspoon of salt, pepper, allspice seeds, cloves and marjoram in a mortar. Rub the meat well with the spice mixture. Clean, wash and roughly chop the carrot, parsley and leek. Rinse the pork bones in cold water. Brush the bottom of a roasting pan with the oil. Place the roast (with the rind side up), add chopped vegetables and bones. Place the roast on the second rack from the bottom in the oven and roast for 15 minutes. Then pour in the meat broth and beer and cook at 220°C for another 30 minutes. Switch the temperature to 200°C and leave the roast in the oven for another 1 1/4 hours.
2. Take the roasting pan out of the oven and lift out the meat. Drain the braising liquid with the vegetables and bones into a sieve and collect the liquid in a pot. Boil the roast with a little braising liquid.
3. Turn oven up to 250°C. Place the roast (crust side up) back in the roasting pan and brush the crust with salt water. Place the roast on the second rack from the bottom in the hot oven for 5 to 6 minutes. Then switch off the oven and let the finished roast rest in it for about 15 more minutes. Remove bones from sieve. Press the vegetables through the sieve into the braising liquid. Bring the sauce to the boil, season with salt and pepper. Slice the roast and serve with sauce.
4. Peel and wash the potatoes and cook them in salted water for 20 minutes.
5. Cut the rolls into approx. 1.5 cm cubes and fry in hot clarified butter until golden brown, turning frequently.
6. Drain the potatoes and press the hot potatoes through a potato press. Knead with flour, eggs and salt to form a dough. Bring plenty of salted water to the boil. With wet hands, form dumplings from the potato dough, fill each dumpling with toasted bread cubes and let them steep in hot water for 20 minutes.
7. Brown the breadcrumbs in hot butter and pour over the dumplings to serve.
8. Clean the red cabbage, remove the outer leaves and cut into fine strips, wash and drain. Peel, core and dice apples. Peel the onion and dice finely. Heat the lard and sauté the cabbage and onion in it. Pour in vinegar and 100 ml water. Add apples and spices. Braise the cabbage for 40-50 minutes, season with apple jelly and serve with the roast and the dumplings.