Ingredients for 4 Servings
For the pork roast
- 1 kg pork with rind (loin, shoulder, or belly)
- 3 cm ginger
- 2 garlic cloves
- 3 carrots
- 2 bay leaves
- 50 ml oil
- 250 ml broth
- 1/8 l STROH 60
- 2 tbsp honey
- salt
- black pepper
For the potato dumplings
- 500 g starchy potatoes
- 200 g all-purpose flour
- 50 g semolina
- a dash of STROH 60
- 2 eggs
- salt
- a pinch of nutmeg
Preparation
For the pork roast
- Preheat the oven to 200°C fan-assisted.
- Finely chop the garlic and ginger.
- Make crosswise cuts on the rind.
- Season the meat well with salt and rub it with ginger and garlic.
- Heat oil in a braising pan.
- Sear the meat on all sides, ensuring that the rind is facing down at the end.
- Deglaze with STROH and let it cook off.
- Pour in the broth and add carrots and bay leaf.
- Braise in the oven for 30 minutes.
- Then turn the meat, so that the rind is facing upwards. Braise for another 30 minutes.
- Brush the rind with honey.
- Increase the heat to 230 °C grill function and continue to roast the meat for 5 to 10 minutes until the rind is crispy and well-browned (be careful, the rind browns quickly).
- Season the roast pork and pan juices with salt and pepper.
- Slice the roast pork and generously serve with the pan juices.
For the potato dumplings
- Boil the potatoes with the skin on.
- Rinse them with cold water and press them through a potato ricer.
- Add flour, semolina, and eggs.
- Season with salt and grate some nutmeg, taste, and add a dash of STROH.
- Prepare a dishcloth by dusting it with flour.
- Shape the dumpling mixture into a roll and wrap it in the dishcloth.
- Bring a pot of salted water to a boil.
- Place the dumpling roll in the pot and let it simmer for 15 to 20 minutes.
- After cooking, unwrap the dumpling roll and cut it into slices about 1 cm thick.
