Bavarian roast pork with beer sauce, dumplings and buttered vegetables

preparation

• Roughly score the top of the roast on the rind with a sharp knife. Sprinkle with salt, pepper and ground cumin and rub in briefly.

• Heat the oil in a pan and fry the onions, celery and carrots in it.

• Meanwhile, in a cast iron pot (or regular saucepan), bring the water with the stock powder to a boil.

• Then sear the roast on all sides. The vegetables can be left in the pan. Just push everything to the edge and leave it there.

• If the crusted roast is seared, it can be placed in the pot with the rind facing up and simmered.

• Then we continue with the vegetables from the pan. Place the vegetables in the middle of the pan again and deglaze with the beer at high temperature. You can either pour in the beer all at once or piece by piece. I think it's a matter of whim.

• While the beer is still boiling away in the pan, you can already season the vegetables with caraway seeds and gravy. You can also add parsley here.

• Once everything is mixed in the pan, stirred well and seared, the vegetables can be added to the pot.

• The pan comes back onto your stovetop and is stocked with the butter. This can now melt at low temperatures.

• When the butter is soft, you can add the flour. Simply pour in and stir with a whisk for about 2 to 3 minutes. This results in a light lump, so to speak, which should dissolve again in the water.

• Once the few minutes have passed, the flour and butter mixture can also be added to the saucepan. Mix everything well there, put the lid on the pot and let the whole thing simmer at medium / low temperature for about 1 hour.

• In the meantime, preheat the oven to 200 degrees top/bottom heat.

• With a cast iron pot: After an hour of cooking, the pot can now be put in the oven. But the lid stays out.

  With a normal cooking pot: After an hour of cooking you need a casserole dish if you don’t have a cast iron pot. In terms of taste, it hardly makes a difference, but not all pots are suitable for the oven. So you can calmly put the roast and sauce in a casserole dish and put it in the oven.

• The crusty roast is then baked in the oven for about 2 hours and in the meantime you don't have to do anything except check it from time to time. Does the crust fit or is it already too hard after an hour? Then just put some sauce on it - that keeps the crust quite soft. However, it is better not to do this at the end of the day.

• And let's finish. About 45 minutes before the end of baking, I start shaping the dumplings. I like to use the ready-made dumpling dough from the refrigerated section because it's quick to make, powdered dumplings taste different and homemade dumplings are very difficult.

• I put the formed dumplings in boiling salted water about half an hour before the end of baking. It is best to do this according to the instructions on the packaging - then you can't go wrong.

• And once the dumplings are in the water, I put the buttered vegetables in a saucepan and let them thaw and cook on a low heat.

• And a few minutes later everything can be served together.