Mama’s Roast Pork with Potato Dumplings

Boil the meat briefly in salted water, then remove it. Cut the rind and rub with salt, pepper, caraway and garlic.

Grease a deep baking tray with lard and place the meat on it. Peel and coarsely chop onion, place all around. Pour soup over it and roast in the oven at 220 °C.

For the bacon and cabbage salad, sauté onion and bacon in oil. Add honey, let it caramelize, deglaze with white wine. Add white cabbage, season with cumin, ground coriander, salt and pepper.

Cover cabbage and steam until soft. For the dumplings, wash, boil and peel potatoes. While still warm, press through a potato ricer.

Knead with egg yolk, oil, salt, nutmeg and cornstarch to a smooth dough and turn dumplings. Simmer in salted water for 10 to 15 minutes.

The amount of starch flour depends on the potatoes used. If a sample dumpling falls apart during cooking, you will need more starch flour.

Portion the roast pork, put a slice on the plate, pour the juice over it, serve the dumplings and cabbage as a side dish.

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