Roast pork with dumplings and bacon and cabbage salad - classic recipe, reinterpreted

INGREDIENTS FOR 4 PERSONS

Roast pork with dumplings

1.3 kg pork shoulder, 500 ml water, 2 teaspoons salt, 2 onions, 4 carrots, 10 garlic cloves, 100 ml beer
WIBERG product: 2 tbsp ORGANIC Ursalz Alpine

dumplings

1 onion, 60 g butter, 125 ml milk, 180 g bread cubes, 3 eggs, 2 tbsp chopped parsley, salt
WIBERG product: ORGANIC Ursalz Alpin

Bacon and cabbage salad
500 g white cabbage, 1 tbsp salt, 1 tbsp sugar, 1 onion, 100 g streaky bacon, 4 tbsp oil, 6 tbsp apple vinegar
WIBERG product: 2 tsp organic Ursalz Alpin

PREPARATION

Roast pork with dumplings
It is best to rub the flesh side of the shoulder with BIO Ursalz Alpin a few hours before preparation. Preheat oven to 170 °C fan oven. Pour water into a suitable roasting dish and place the meat with the rind side down. Roast in a convection oven for 30 minutes. Then turn the meat over and cut the soft rind in a diamond shape with a sharp knife. Drain the water and set aside. Now rub the rind vigorously with salt. Peel the onions, carrots and garlic, cut into large pieces and add to the pork. Roast for another 30-40 minutes. Deglaze with beer and pour in the water. Continue frying for 1.5 hours. Set the oven to the grill function or 280 °C top heat and crust over the roast until the rind becomes nice and crispy and, in the best case, starts to burst.

dumplings
Cut the onion into small cubes and sauté in the butter. Add milk, warm it up and pour over the bread cubes. Allow to soak briefly. Add eggs and chopped parsley, knead well and season with salt. Cook covered in boiling, salted water.

Bacon and cabbage salad
Cut the white cabbage into fine strips and season with salt, BIO Ursalz Alpin and sugar. Then knead briefly. Cut the onion and bacon into cubes and fry them in hot oil. Mix the cabbage with the bacon and onion mixture and season with apple vinegar.

Tip: There is hardly any such thing as too much roast pork: the next day - cold and thinly sliced ​​- it is a perfect snack in combination with mustard and brown bread.