Carlas' Pork Roast with Savoury Bread Dumplings & Saurekraut

Carla's Pork Roast with Savoury Bread Dumplings and Saurekraut / Kate Martens (p)

jackie cameron
Student Carla Schulze’s schweinebraten mit knödel and sauerkraut (Pork roll with dumplings and sauerkraut) conjures up memories of her late father and the traditional Austrian-style food that her family enjoyed. She prepared a pork shoulder roll with intense depth of flavour, crispy crackling, sauerkraut and bread roll dumplings.
— Jackie Cameron

Pork Roll with Dumplings and Sauerkraut

Serves 4



  • 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


  1. Wash and dry the pork, with the skin off.
  2. Rub on the mustard and all the dry ingredients.
  3. In a large frying pan, heat the oil, add the carrots and leeks, getting them nice and brown.
  4. When the pan is very hot place the pork on, searing all around.
  5. Add the onions, fry for a few minutes, then add the vegetable stock.
  6. Place in a pre – heated oven at 180⁰C for an hour and a half, basting the meat with the liquid every 20 minutes.
  7. 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.
  8. 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


  1. Fry the bread cubes in the butter or oil with the parsley and onions, until golden and remove from the heat.
  2. Whisk the milk and salt together, then pour over the bread roll mixture, until the bread have absorb all the liquid.
  3. Add the flour and mix together, forming a sticky mixture.
  4. 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


  1. Heat the oil in a pan, then add the onions and sauté.
  2. Add the cabbage, cider vinegar, apple cider vinegar, water, salt and caraway seeds, bring to the boil.
  3. Cover and reduce the heat, allow to simmer for 30 – 45 minutes (you might need to add some more water).
  4. Store any leftover sauerkraut in a sterilised glass bottle in the fridge.