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Pork roast with crackling with sauerkraut and bread dumplings

Pork roast with crackling

with sauerkraut and bread dumplings

Duration
approx. 30 min.
Effort
moderate

Ingredients for 4 people

  • 1 kgPork shoulders with crackling, cured
  •  Pepper
  • 2 TbspButter
  • 1 BunchMirepoix
  • 1 TspCumin
  • 0.5 TspMarjoram
  • approx. 100 mlDark beer
  • 720 mlKühne Barrel Sauerkraut
  • 1 PackageBrad dumplings (ready-made)
  • 1 TbspChopped parsley

Nutritional information

Approx. 752 kcal / 60 g protein / 37 g fat / 44 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Krustenbraten mit Kraut und Semmelknödeln

1. Score the crackling on the roast pork in a criss-cross pattern (best done by a butcher). Preheat an electric oven to 200 degrees. Wash the roast pork, pat dry and vigorously rub with pepper. Melt butter in a roasting tin and sear the roast on all sides.


2. Cut away the inedible parts of the mirepoix, chop into small pieces, add cumin and marjoram to the roast in the roasting tin and pour in 150 ml of water. Slide the roasting tin in the oven on bottom rack of the oven and cook for about 90–120 minutes (electric and gas oven: 200 degrees/level 4, fan oven 180 degrees). Bast the roast occasional with the juices, brush with beer for the last 30 minutes regularly, to make the crust crispy.


3. Dissolve a teaspoon of salt in one tablespoon of water and brush the crust with it. Prepare the Ready-to-serve Kühne Sauerkraut naturally mild and bread dumplings according to the package directions. Cut the roast into slices, sprinkle the bread dumplings with parsley and serve both the sauerkraut.


*Tip: For a sauce, deglaze the gravy with about 100 ml of water, pour through a sieve and season with salt and pepper.*


Cooking time: about 90–120 minutes


1. Score the crackling on the roast pork in a criss-cross pattern (best done by a butcher). Preheat an electric oven to 200 degrees. Wash the roast pork, pat dry and vigorously rub with pepper. Melt butter in a roasting tin and sear the roast on all sides.


2. Cut away the inedible parts of the mirepoix, chop into small pieces, add cumin and marjoram to the roast in the roasting tin and pour in 150 ml of water. Slide the roasting tin in the oven on bottom rack of the oven and cook for about 90–120 minutes (electric and gas oven: 200 degrees/level 4, fan oven 180 degrees). Bast the roast occasional with the juices, brush with beer for the last 30 minutes regularly, to make the crust crispy.


3. Dissolve a teaspoon of salt in one tablespoon of water and brush the crust with it. Prepare the Ready-to-serve Kühne Sauerkraut naturally mild and bread dumplings according to the package directions. Cut the roast into slices, sprinkle the bread dumplings with parsley and serve both the sauerkraut.


*Tip: For a sauce, deglaze the gravy with about 100 ml of water, pour through a sieve and season with salt and pepper.*


Cooking time: about 90–120 minutes