Hearty Roast Pork with Sauerkraut and Dumplings
Main course
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Cook Time
2 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This hearty roast pork with sauerkraut and dumplings, prepared in the Thermomix®, is a savory main course with roast pork belly, onions and carrots. The recipe is especially suitable for the cold season and is ideal as a family meal or for festive occasions. With a preparation time of 120 minutes and 8 servings, it is a filling dish for lovers of traditional home cooking. Preparation in the Thermomix® simplifies the work steps.
Ingredients (11 ingredients)
-
3 Onions
-
2 Carrots
-
1 kg Roast pork belly
-
Salt
-
Pepper
-
250 ml Dark beer
-
8 Bread dumplings
-
Oil
-
850 ml Wine sauerkraut
-
3 TL Cornstarch
-
2 EL Frozen parsley
Preparation (13 steps)
Prepare vegetables
Preheat oven to 175 °C top/bottom heat (150 °C convection). Peel onions and carrots. Chop two onions and one carrot. Score the rind of the roast in a diamond pattern. Season roast with salt and pepper.
Chop vegetables
Put the two chopped onions and the one chopped carrot in the mixing bowl and chop for 5 sec./level 5. Push down with the spatula.
Prepare roast
Put some oil in an ovenproof dish. Place the seasoned roast with the chopped vegetables in the dish and place in the preheated oven for 90 minutes.
Baste roast
20 minutes before the end of the cooking time, pour the dark beer over the roast and increase the temperature to 225 °C top/bottom heat (200 °C convection).
Prepare bread dumplings
While the roast is in the oven, prepare the bread dumplings according to the package instructions.
Prepare sauerkraut
Dice the remaining carrot. Halve the remaining onion and cut into strips.
Sauté sauerkraut
Put some oil in the mixing bowl, add diced carrots and onion strips and sauté for 3 min./120°C/level 1.
Simmer sauerkraut
Add the wine sauerkraut and simmer for 15 min./100°C/reverse rotation level 1. Leave out the measuring cup.
Prepare roasting stock
Remove roast from the roasting pan and keep warm. Pour the roasting juices through a sieve into a measuring cup and top up with water to 300 ml liquid.
Thicken sauce
Mix the cornstarch with 2 tablespoons of water. Pour the roasting stock into the mixing bowl and bring to the boil for 5 min./100°C/level 2. Add the mixed cornstarch and stir in for 1 min./100°C/level 2.
Finish sauce
Season the sauce with salt and pepper and heat again for 30 sec./100°C/level 2 if necessary.
Refine sauerkraut
Mix the frozen parsley into the sauerkraut and stir in for 1 min./80°C/reverse rotation level 1.
Serve
Remove dumplings from the foil. Cut the roast and serve with sauerkraut, dumplings and sauce.
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Allergens
- 1. Cereals containing gluten: Wheat
- 7. Milk (including lactose)
- 9. Celery
- 10. Mustard
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