This delicious trio of roast pork, dumplings and beer sauce immediately puts me in the beer garden mood. It's a fantastic dish that opens up new horizons with its diverse cooking details. A velvety sauce envelops airy dumplings, while the roast pork is both crispy and juicy. Whether in the summer beer garden or at the autumn Oktoberfest, this dish is always a perfect choice. Recipe: Roast pork 600-700 g pork belly 350 g dark beer 500 g broth 500 g pork bones 3 onions 2 carrots 1 celery 3 garlic cloves 1 tbsp tomato paste 1 tbsp mustard 1 tsp caraway Bay leaf, peppercorns, allspice, juniper Salt, pepper Pretzel dumplings 5-6 pretzels 2 onions 4 eggs ½ bunch of parsley 1 tbsp butter 400 g cream 2-3 tbsp breadcrumbs Salt, pepper and nutmeg Coleslaw 1 head of pointed cabbage Herb vinegar Oil Salt, sugar, pepper, caraway Instructions: Bring a finger's width of water to the boil in a saucepan and season with a little caraway and salt. Now place the pork belly in the boiling water for about 2 minutes with the skin side down and then allow it to cool a little. For the dark beer sauce, we now fry pork bones and our finely chopped root vegetables in a little neutral oil until dark. Season the mixture with tomato, add the spices and deglaze with dark beer. We fill the mixture with the stock. Using a sharp knife, we now cut diamond shapes into the pork rind. Rub the meat side with a little mustard and then season well with salt, pepper and caraway seeds. Now we place the pork belly with the skin side up on our braised mixture and put everything in the oven preheated to 150°C for around 2-2.5 hours with top and bottom heat. Place the cooked pork belly on a rack and put it back in the oven with the grill function on to crisp up the pork rind. We strain the sauce mixture and now have the opportunity to season the sauce as desired and thicken it with a little starch if necessary. When the pork belly is nice and crispy, we let it rest for a short while before cutting it. For the dumpling mixture, we cut old pretzels into small pieces. Cut the onions into cubes and sauté well, pour in the cream and season with salt, pepper and nutmeg. Pour the boiling cream over the pretzels and leave covered for a while so that the liquid can be completely absorbed. In the meantime, chop the parsley finely and add it to the dumpling mixture. Knead the mixture well and gradually add the eggs. If the mixture seems a bit too moist, add breadcrumbs. Form the mixture into nice balls and leave to cook in boiling salted water for around 15-25 minutes, depending on the size. Cut the pointed cabbage into fine strips and knead well with salt, pepper, sugar, caraway and vinegar and marinate with a little oil. Serve everything together and enjoy! #porkbelly #roast #recipes Website: https://brotmitei.de/ All recipes - online cooking course - food tours through Berlin - and much more. can be found here: / brotmitei You can find my equipment for the kitchen here: https://brotmitei.de/shop/ The links above are affiliate links. If you buy products through these links, you support me at no extra cost to you. You can follow and reach me here: / brot.mit.ei / brot.mit.ei http://www.podmitei.de Camera & Editing - Artur Kazuba New videos are available every Tuesday in full length and the occasional short video. Recipes, food tours, master classes and cooking courses from chef, author and podcaster Tim Armann. Are you interested in food and culinary arts? Then you have come to the right place at Brot mit Ei. Comment under the video which recipes, master classes or food tours you would like to see next and we will include your idea in our filming calendar.