Sven Christ cooking

Recipe: roast pork with dumplings and coleslaw

Chef Sven Christ shares his recipe for a true Munich classic: roast pork with homemade dumplings and coleslaw.

Roast

1 shoulder of pork, 2-3 kg
1 large onion
2 carrots
1 parsley root
1/4 celeriac
1/2 l dark beer (or wheat beer)
1/2 l malt beer
1/2 l water
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
2 sprigs marjoram
1/2 tsp caraway
3 pimento berries
3 juniper berries
1/2 pretzel (the other half is used for the dumplings)
Salt
Pepper
1 tablespoon of cold butter

First cut the vegetables into cubes unpeeled and roast them in the roasting tray used for the joint with a little oil in the oven at 170 degrees. Then use a very sharp knife to make a diamond-shaped incision about 5 mm deep into the shoulder of the pork on its layer of fat. Rub the layer of fat with salt. Place the shoulder together with the caraway, pimento and juniper into the roasting tray (the layer of fat facing upwards) and reduce the heat to 160 degrees.

After 10 minutes, add the beer and water and turn the meat over. Add the remaining spices and the pretzel. Roast the joint for about 1 hour. Then turn the meat over and roast for another 30 minutes, always checking whether the crust is already rising. Now mix some salt with water and keep to hand. Take the roasting tray with the roast out of the oven and pour the vegetables with the sauce into a casserole dish. Some like to mash the vegetables in order to bind them, but I prefer to reduce the sauce and add some cold butter at the end.

Dab the roast with salt water on the crust and place it back in the oven, now raising the temperature to 180 degrees. The roasting tray should sit on the lowest level shelf; from now on, always keep an eye on the crust! When it is nicely golden brown and full of bubbles, it tastes best. The sauce should be reduced by half and shine with a nice and creamy finish.

Dumplings

1 kg floury potatoes
1 tablespoon potato starch
2 tablespoons of curd
2 egg yolks
1 pinch of nutmeg
1/2 pretzel
Salt

Peel the potatoes and boil or steam half of them until they are soft. Grate the other half and squeeze it firmly into a cloth so that the liquid is expelled. Cut the pretzel into small croutons and fry them in a pan with a little oil. Bring the two potato masses together and mix with the quark, egg yolk, salt and nutmeg.

Add the starch slowly. Press one portion of dough flat using your left hand, then add two croutons and seal the dumpling. Prepare all the dumplings in this way and, in the meantime, bring a pot of salted water to a boil, then turn down the heat and add the dumplings. Leave to stand in hot water for about 25 minutes. When they rise by themselves, they are ready.

Coleslaw

(best to prepare the day before)

1 pointed or white cabbage
100 g pancetta, smoked (Wammerl)
1/2 tsp caraway
3 tablespoons cider vinegar
1 tsp salt
1 teaspoon sugar
2 stalks of parsley
2 tablespoons sunflower oil

Quarter the pointed cabbage lengthwise, remove the stalk and cut into fine strips. Mix these in a bowl with the apple vinegar, salt and sugar and mix together vigorously for two minutes. Heat the caraway in a pan without fat until it starts to release its aroma, then add it to the cabbage.

Remove any excess rind from the pancetta and then cut it into fine cubes. Slowly fry the cubes without adding fat in a pan until crispy. Drain the cubes and add them to the cabbage. Mix everything once again and leave to stand covered in the fridge.

After five hours (preferably overnight) mix with chopped parsley and some sunflower oil and serve.

 

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Sven Christ cooking: roast pork with dumplings

 

Text: Sven Christ; Photos: Frank Stolle

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