Pork Roll with Dumplings and Sauerkraut
- 2kg Pork Shoulder, no bone
- 1/4 cup Dijon Mustard
- 1.25ml Caraway Seeds
- 1.25ml Garlic Powder
- 1.25ml Onion Powder
- 1ml Paprika
- 1.2ml Celery Powder
- 1.25ml Fine ORYX Salt
- 1.25ml Black Pepper
- 30ml Rio Largo Olive Oil
- 2 (150gr) Carrots, diced
- 1/4 cup (85gr) Leeks, diced
- 2 (212gr) Onions, cut in 1/4 and skin left on
- 375ml Vegetable Stock
- Wash and dry the pork, with the skin off.
- Rub on the mustard and all the dry ingredients.
- In a large frying pan, heat the oil, add the carrots and leeks, getting them nice and brown.
- When the pan is very hot place the pork on, searing all around.
- Add the onions, fry for a few minutes, then add the vegetable stock.
- Place in a pre – heated oven at 180⁰C for an hour and a half, basting the meat with the liquid every 20 minutes.
- Allow meat to rest before slicing, stain the liquid, discard the vegetables and keep the liquid to heat up before serving as a pan sauce.
- Cut the skin into thin strip, sprinkle over a lot of ORYX flaked salt and place in the oven to get hard and crispy like crackling.
Savoury Bread Dumplings
Makes 8 large dumplings
- 6 (300gr) Old Bread Rolls, cut in small cubes
- 60gr Salted Butter or Sunflower Oil
- 50gr Parsley, chopped
- 1 (165gr) Onions, finely chopped
- 300-400ml Full Cream Milk
- 2.5ml Fine ORYX Salt
- 50gr Cake flour
- Fry the bread cubes in the butter or oil with the parsley and onions, until golden and remove from the heat.
- Whisk the milk and salt together, then pour over the bread roll mixture, until the bread have absorb all the liquid.
- Add the flour and mix together, forming a sticky mixture.
- Shape round balls shapes, then place them in salty boing water, about 10 minutes or until cooked.
- 15ml Rio Largo Olive Oil
- 1 (165gr) Onion, sliced
- 1 small Green Cabbage, chiffonade
- 1 and 1/4 cups Cider Vinegar
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
- 15ml Fine ORYX Salt
- 5ml Caraway Seeds
- Heat the oil in a pan, then add the onions and sauté.
- Add the cabbage, cider vinegar, apple cider vinegar, water, salt and caraway seeds, bring to the boil.
- Cover and reduce the heat, allow to simmer for 30 – 45 minutes (you might need to add some more water).
- Store any leftover sauerkraut in a sterilised glass bottle in the fridge.