Roasted Pork with Dumplings and Sauerkraut

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder 1.5 kg (3.3 lbs) pork shoulder
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (4 cups) all-purpose flour, plus extra for dusting 500g (4 cups) all-purpose flour, plus extra for dusting
• 250ml (1 cup) milk 250ml (1 cup) milk
• 2 eggs 2 eggs
• 500g (1.1 lbs) sauerkraut 500g (1.1 lbs) sauerkraut
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon butter 1 tablespoon butter

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, caraway seeds, paprika, dried marjoram, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the pork shoulder, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
4. 4.
   In a large pot, bring water to a boil. In the meantime, prepare the dumpling dough by combining the flour, milk, eggs, and a pinch of salt in a mixing bowl. Knead the dough until it becomes smooth and elastic.
5. 5.
   Divide the dough into smaller portions and shape them into round dumplings.
6. 6.
   Once the water is boiling, carefully drop the dumplings into the pot and cook for about 10-15 minutes, or until they float to the surface. Remove the dumplings from the water and set aside.
7. 7.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Sear the marinated pork shoulder on all sides until browned.
8. 8.
   Transfer the skillet to the preheated oven and roast the pork for about 2-3 hours, or until the internal temperature reaches 70°C (160°F).
9. 9.
   While the pork is roasting, heat the butter in a separate pan and add the sauerkraut. Cook for about 10 minutes, stirring occasionally.
10. 10.
    Once the pork is cooked, remove it from the oven and let it rest for a few minutes before slicing.
11. 11.
    Serve the sliced pork with the dumplings and sauerkraut. Enjoy!

Treat your ingredients with care...

• Pork shoulder — For a more tender and flavorful result, marinate the pork shoulder overnight in the refrigerator.
• Sauerkraut — Rinse the sauerkraut before cooking to reduce its sourness if desired.
• Dumplings — Be careful not to overcook the dumplings, as they can become dense and chewy. Test for doneness by inserting a toothpick into the center; it should come out clean.

Tips & Tricks

• To add extra flavor to the pork, sear it in a hot skillet before roasting.
• If you prefer a crispy exterior on the dumplings, pan-fry them in butter after boiling.
• Serve the dish with a dollop of sour cream on top for added creaminess.
• Leftover pork can be used in sandwiches or salads for a delicious next-day meal.
• For a vegetarian version, substitute the pork with roasted mushrooms or tofu.

Serving advice

Serve the Roasted Pork with Dumplings and Sauerkraut hot, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced pork on a platter, surrounded by the dumplings and sauerkraut. Drizzle some of the pan juices over the pork for added moisture and flavor.