Roast Pork With Sauerkraut And Dumplings Food

PORK AND SAUERKRAUT WITH DUMPLINGS

Steps:

• Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
• Boil meat until tender, remove excess fat.
• Add sauerkraut and simmer about 20 minutess.
• Mix dry dumpling ingredients together.
• Add milk gradually mixing well then add the melted butter.
• Drop by spoonsful into boiling pork and kraut.
• Cook 15 minutes covered.

PORK, SAUERKRAUT AND DUMPLINGS

Steps:

• Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
• About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
• Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
• Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

ROASTED PORK WITH SAUERKRAUT AND DUMPLINGS

Steps:

• Preheat oven 350 F / 180 C. Take room temperature boneless pork shoulder roast and with paired knife, make 9 small holes on the top of the roast. Place 9 small garlic cloves inside. Season with salt and pepper. Let aside.
• In a dutch oven or any other cast iron pot reheat, vegetable oil on medium high and sear 1 large chopped onion for 1 min. Brown the roast on both sides, for about 1 minute each side.
• Remove the dutch oven from the heat. Add large bay leaf, caraway seeds and balls of allspice. Add 2 cups of water and place it in the preheated oven for 30 minutes, uncovered. After 30 minutes of roasting reduce the heat to 325 F/ 160 C and continue roasting for another 1 hour, covered.
• After one hour of roasting, uncover and roast for another and final 30 minutes. The roast must reach internal temperature 160 F/ 75 C. Use the juices to brush over the roast time to time.
• Let the roast sit in the dutch oven (covered) for 20 minutes, before you slice it.
• To prepare starter, place instant yeast in a small bowl with warm milk and sugar. Mix it well with spoon to get creamy texture. Cover the bowl with food foil and let it stand in warm place for 10 minutes. The yeast starter should double in size.
• In a bowl of stand mixer with hook attachment; add flour, egg, salt and yeast starter and mix on low speed. Add slowly warm milk, until the dough gets well combined. Knead the dough with hook attachment on medium low speed for 10 minutes. If you don't have a stand mixer, knead the dough with your hands for 10 minutes or until the dough is stretchy and soft.
• Shape the dough in ball and place it back to the bowl and cover with plastic food wrap. Let the dough rise for 40 minutes to 1 hour in warm (sunny) place. The dough should double in size.
• After first rise, punch the dough in the bowl. The dough will slightly deflate. Place the dough on lightly floured surface and cut it in 4 equal pieces. Shape 4 dumpling logs and place them on baking sheet, covered by plastic food wrap or parchment paper. Cover those 4 logs of dumplings with clean cotton kitchen towel and let rise for another 20 minutes in warm place.
• In the meanwhile, prepare large sauce pot with steam basket. Fill it with water at the steam basket level. Brush the steam basket with butter or oil preventing sticking. Bring the water to a boil. Once the dumpling logs has risen for another 20 minutes, place 2 logs of dumplings in large sauce pot with steam basket. Cover the sauce pot with lid and lower the heat on medium-low. Steam the dumpling logs for 20-25 minutes.
• Remove the dumpling logs out of the steaming basket and poke them with toot pick or fork. Cut the dumplings with sawing thread or unscented dental floss. Serve!
• In a large skillet with lid, reheat vegetable oil and sear chopped medium onion for about 5 minutes, or until slightly brown.
• Add sauerkraut and water. Season with salt and pepper.
• Cook covered, for 15 -20 minutes or until the water will slightly evaporate.
• Add sugar and flour and cook for another 1 minute on medium high heat, uncovered. Serve the pork with dumplings, sauerkraut and drizzle with juices from the roasted pork.

CLASSIC ROAST PORK WITH DUMPLINGS AND SAUERKRAUT

Steps:

• For the roast: Preheat oven to 220°C (approximately 425°F).
• Use a sharp knife to carve the rind crosswise. Rub with salt, pepper and cumin. Peel carrots, parsnip, onion and garlic and roughly chop. Rinse pork bones under cold water. Grease the bottom of a roasting dish with the oil. Place roast with the rind upwards into the roasting dish. Add diced vegetables and pork bones. Place roast on the second rack from the bottom in the oven and cook for 20-30 minutes. Then add broth and some beer and reduce temperature to 180°C (approximately 350°F). Simmer for another 1.5-2 hours in the oven and if needed add some beer.
• For the sauerkraut: Drain sauerkraut. Combine with bay leaf, juniper berries, white wine and broth in a pot and bring to a boil and gently simmer for about 20-30 minutes with the lid closed. Stir occasionally and season with salt and pepper at the end.
• For the dumplings: Add bread rolls in a bowl and soak in hot milk. Peel shallots, chop finely and sweat glazed in butter, stir in marjoram and let sauté briefly and allow to cool slightly. Add with the eggs to soaked bread. Season with salt, pepper and nutmeg, mix gently and let stand for about 15 minutes. Add some breadcrumbs if necessary to form a good malleable dough. Then form into dumplings and cook in lightly salted boiling water for about 20 minutes until done.
• For the roast, at the end of the cooking time, increase temperature again to 220°C (approximately 425°F) so that a crust forms. Finally, remove bones from the sauce and strain if desired. Then season with salt and pepper.
• Serve roast meat with the sauce, sauerkraut and dumplings, garnished with parsley.

PORK ROAST AND SAUERKRAUT

Steps:

• Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
• Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
• Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
• Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

PORK AND DUMPLINGS

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.

ED & SANDI'S PORK ROAST AND DUMPLINGS W/ SAUERKRAUT

Steps:

• DUMPLINGS: Mix and knead flour, prepared instant potatoes and eggs. (See photo #2) Go on, fondle that mass! Add a little water if too dry or flour if too wet. The dough should no longer be sticking tenaciously to your hands or the board as you knead. Be careful not to add too much flour or your dumplings will be too hard. Use your culinary expertise. If, by chance, you have none, welcome to the club. Form dough into a loaf (See photo #3) and set aside. Go put the next load of laundry in the washer and neglect, as usual, folding the dryer load until someone complains so loudly, you have no choice but to submit.
• PORK ROAST: Place sliced and now screaming garlic into slits you've cut all over roast. Season with the sage and half of each of the following; caraway seeds, salt, pepper and onion powder. Push the laundry out of your mind. It really has no business intruding on your kitchen time, now does it.
• Sear in skillet on all sides. Remind yourself to use the splatter guard next time you do this and turn the stereo up louder to muffle the sounds of self-flagellating irritation ricocheting through your head as you count the newly forming grease blisters on your hands and forearms.
• Put into baking pan and cook at 450 degrees for 15-20 minutes. Unless the roast has quite a bit of fat attached to it, add several pats of butter on and around the roast. Remind yourself that there are others in the house who, if they really appreciated you, would be doing that laundry.
• Lower heat to 375 and cook for 1.5 hours. Lower again after that to 250 for 15 to 30 minutes to finish. Meanwhile, QVC wants you to know.... "You're worth it!" (the diamond earrings...Give in.).
• Check the roast occasionally and baste with rendered fat, adding butter if needed, but don't tell your doctor or at least don't mention our names.
• RESUME DUMPLING PRODUCTION WHILE ROAST COOKS: Cut across loaf of dough at 1" intervals (see photo #4). Roll into cylindrical shapes about 1" in diameter x 3-4" long.
• Boil several at a time, but don't overcrowd, in a large pot until they float like -- well, like things that float. Make sure they don't stick to the bottom while boiling. Cut into a cylinder to check for uniform doneness. The color/shade should be the same throughout the thickness of the dumpling. Remove the remainder of the dumplings and cut each into 1/2" slices, setting them aside in large bowl. Finish boiling/slicing all dumpling cylinders.
• What laundry?.
• MEANWHILE: Cook the drained sauerkraut with salt, pepper, the remaining caraway seeds, (we like LOTS!) and dried onion flakes on medium heat with 1 tablespoon butter until lightly browned, stirring occasionally. If your mother in law is present, notice how she periodically cuts her eyes toward you in the kitchen -- in essence, "back seat cooking". If she tries to take over, asking if she can "help you", suddenly remember the laundry. Laugh internally as she slumps toward the laundry room.
• Check for doneness by cutting into roast. Don't worry about losing any juices - you have butter, one of the major food groups, on your side. Resist the temptation to ram your incisors into roast before it's plated.
• Serve roast sliced. Use roast juice over sauerkraut and dumplings. Or, for the less socially correct, bathe everything on your plate in good, old-fashioned FAT! Yum!

PORK LOIN, SAUERKRAUT AND DUMPLINGS

Steps:

• For the pork loin, pressure cooker method:
• In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
• For the pork loin, oven method:
• Preheat the oven to 350 degrees F.
• Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
• Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
• For the potato dumplings:
• While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
• Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
• Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
• Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
• For the sauerkraut:
• Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
• For serving:
• This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
• There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

PORK ROAST WITH SAUERKRAUT

Steps:

• Preheat the oven to 375°F.
• Spread the sauerkraut and its liquid in the bottom of a 10 × 12 × 3-inch roasting pan. Push the pork roast down into the sauerkraut and sprinkle with the brown sugar.
• Cover the pan and bake for 1 hour and 30 minutes, or until the roast registers 170°F on a meat thermometer. Remove the meat to a platter and spoon the drained sauerkraut around the roast.
• From Gwen
• Betty loves to cook but doesn't like to eat alone. (Who does?) I'm fortunate to be on her invitee list!

MOM'S PORK, DUMPLINGS & SAUERKRAUT RECIPE

Steps:

• PORK LOIN ROAST 1) Sprinkle with Lawry salt and Caraway seeds 2) Bake for 15-30 minutes uncovered at 400 degrees 3) Turn oven to 350 degrees and cook @ 1 hour per pound of meat SAUERKRAUT 1) In large sauce pan place sauerkraut 2) Grate 1 potato and 1 yellow onion into sauerkraut 3) Stir and heat DUMPLINGS 1) Place large pot filled with water on stove to boil - add salt 2) Bake potatoes in microwave - peel and mash 3) Add 2 tsp salt 4) Add @ 1/4 cup Farina 5) Sift in a lot of flour and knead until right consistency is formed 6) Shape/roll into dumplings 7) Drop in boiling water and cook for @ 20 minutes