roast pork in beer with potato dumplings
PREPARATION: 30 MINUTES, COOKING: 2 HOURS, PLUS 15 MINUTES RESTING
2 1/2 pounds (1.25 kg) pork shoulder with rind
pinch of salt and freshly ground black pepper
1 cup (250 ml) homemade or low-sodium beef stock
1 cup (250 ml) brown ale
1 tablespoon (15 ml) cornstarch
steamed brussels sprouts, to serve
2 3/4 pounds (1.4 kg) starchy potatoes, such as russets, peeled
1/2 cup (125 ml) low-fat milk, hot
1 egg, lightly beaten
2 tablespoons (30 ml) dry breadcrumbs (optional)
1 Preheat the oven to 400°F (200°C). Pat the pork dry with paper towels. Cut a deep crosshatch pattern in the rind and rub salt and pepper into the scored cuts and on the underside. Lay the pork, rind side down, in a roasting pan and pour in the stock and ale. Roast for 25 minutes, then turn the roast over. Reduce the heat to 350°F (180°C) and cook for 11/2 hours, basting with the cooking juices.
2 Meanwhile, to make the potato dumplings, put 3/4 pound (400 g) of the potatoes in a saucepan of cold water. Bring to a boil, cover, reduce heat to low and simmer for 15–20 minutes, or until tender. Drain and cool. Grate the remaining (raw) potatoes into a bowl of water. Drain, place in a dish towel and squeeze out all the water; put into a large bowl. Grate the cooled cooked potatoes into the same bowl. Pour in the hot milk, and add the egg, stirring quickly. If the mixture is too moist, stir in the breadcrumbs. Using wet hands, shape the potato mixture into eight large dumplings.
3 Place the dumplings in a large saucepan of boiling water and gently shake the pan so they float freely. Return to a boil, and cook for 25–30 minutes, or until a skewer inserted comes out clean. Remove with a slotted spoon, drain and keep warm.
4 Remove the roast from the oven, transfer to a carving board, cover with foil and let rest for 10–15 minutes. Add 1 cup (250 ml) water to the juices in the pan, stirring to loosen any caramelized bits from the bottom. Strain the sauce into a saucepan and cook over high heat for 5 minutes. Combine the cornstarch with a little water, add it to the sauce and heat briefly to thicken. Season with pepper. Slice the pork roast and serve with the sauce, potato dumplings and brussels sprouts.
Each serving provides
686 calories, 64 g protein, 19 g fat (5 g saturated fat), 55 g carbohydrate (5 g sugars), 6 g fiber, 409 mg sodium
|roast pork in beer with potato dumplings|