Hearty Pork Roast with Classic Potato Dumplings and Dark Beer Gravy
Indulge in a traditional German feast with this recipe for tender, juicy pork roast featuring a crispy skin. Served alongside fluffy potato dumplings and an aromatic dark beer gravy, this dish is perfect for a cozy family dinner or special occasions.
Preparation
45 min.
Cook / Bake
180 min.
Servings
6
Calories
750 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
- 1.5 kgPork shoulder roast(with rind)
- 1 tbspSalt
- 0.5 tbspBlack pepper(freshly ground)
- 1 tspCaraway seeds(whole)
- 2 tbspMustard(Dijon or coarse-grain)
- 2 mediumOnions(roughly chopped)
- 2 mediumCarrots(roughly chopped)
- 2 stalksCelery(roughly chopped)
- 500 mlDark beer
- 500 mlBeef broth
For the gravy
- 2 tbspAll-purpose flour
- 50 mlCold water
For the potato dumplings
- 1 kgPotatoes(starchy)
- 200 gPotato starch
- 1 mediumEgg
- 1 tspSalt
- 1 pinchNutmeg(grated)
Instructions
Preheat your oven to 325°F (160°C). Score the rind of the pork roast in a diamond pattern, being careful not to cut into the meat. Rub the roast generously with salt, pepper, caraway seeds, and mustard.
In a large roasting pan, scatter the chopped onions, carrots, and celery. Place the seasoned pork roast on top of the vegetables, rind side up.
Pour the dark beer and beef broth into the roasting pan around the roast. Place the pan in the preheated oven and roast for 2 hours.
After 2 hours, increase the oven temperature to 400°F (200°C) and continue roasting for another 30-45 minutes, or until the rind is crispy and golden brown. If the rind isn't crisping, you can switch to the broiler for a few minutes, watching carefully to prevent burning. The internal temperature of the pork should reach 145°F (63°C).
While the roast finishes, prepare the potato dumplings. Boil the potatoes in their skins until very tender. Peel them while still hot and press them through a potato ricer or mash them very finely. Let them cool slightly.
Once cooled, add the potato starch, egg, salt, and grated nutmeg to the mashed potatoes. Mix well until a smooth dough forms. If the dough is too sticky, add a little more potato starch. Form the dough into golf-ball-sized dumplings.
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully add the potato dumplings and poach for about 15-20 minutes, or until they float to the surface and are cooked through. Do not boil vigorously, as they may disintegrate.
Once the pork roast is done, remove it from the oven and let it rest on a cutting board, loosely covered with foil, for 10-15 minutes before slicing. This allows the juices to redistribute.
Strain the pan juices and vegetables from the roasting pan into a saucepan. Discard the cooked vegetables. Bring the strained liquid to a simmer. In a small bowl, whisk together the flour and cold water to create a slurry. Gradually whisk the slurry into the simmering pan juices until the gravy thickens to your desired consistency. Season with additional salt and pepper to taste.
Slice the rested pork roast and serve immediately with the potato dumplings and generous spoonfuls of the dark beer gravy.
💡 Tipp
Varianten
- Add a sprig of fresh rosemary or thyme to the roasting pan for additional aromatic notes.
- For a spicier kick, add a pinch of chili flakes to the pork rub.
- Replace dark beer with a dry red wine for a different flavor profile in the gravy.
Ersatz & Alternativen
- If pork shoulder is unavailable, a pork loin can be used, but adjust cooking time as it will cook faster.
- Beef broth can be substituted with chicken broth or vegetable broth, though beef broth provides the richest flavor.
- If you don't have potato starch, all-purpose flour can be used for the dumplings, but potato starch gives them a lighter, chewier texture.
Aufbewahrung
Leftover pork roast, dumplings, and gravy can be stored separately in airtight containers in the refrigerator for up to 3-4 days.
Einfrieren
The cooked pork roast (sliced) and gravy can be frozen in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently. Potato dumplings are best enjoyed fresh, as their texture can change significantly after freezing and thawing.
Nutrition per serving
Calories
750 kcal
Protein
60 g
Carbohydrates
55 g
Fat
30 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/hearty-pork-roast-with-classic-potato-dumplings-and-dark-beer-gravy
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