Pork with dumplings and sauerkraut

Instructions for pork: 

1. Into a cup put mustard, crushed garlic, rosemary, crushed pepper, salt, oil and mix thoroughly. 
2. Place a meat in the cooking bowl or pan, to which you have a lid and spread the mixture all over the meat except for the bottom. 
3. Pour water - at a height of about 5 mm and cover. 
4. It's better to let the meat rest, ideally all morning, but it is delicious even if you bake it immediately.
5. Bake at 180°C. If you're not sure, choose rather lower temperature. Thus, you will not burn rosemary and you will not spoil its typical taste. 
6. After 75 minutes of baking pour some gravies from the bottom over the meat and sprinkle onion cut into half-moons. You can use this onion to garnish the meat on a plate. 
7. Bake for another 45 minutes. If the meat is still not soft after this time, pour again gravies and extend the cooking time. Do not increase the temperature. 
8. Let the baked meat cool slightly and then cut into neat slices.

Instructions for dumplings: 

1. Boil the potatoes in pure water without additives until tender and after peeling and cooling grate them coarsely into a bowl. 
2. Add semolina, eggs, salt and stir with a spoon. (stir until it goes) 
3. Sprinkle the work top with flour and take the dough from bowl. Here you split into 3 parts, shape each of them into dumplings. We have prepared dumplings of diameter about 6 cm. 
4. Into about five-liter pot pour 3.5 liters of water and add a level teaspoon of salt. 
5. When the water boils, put in dumplings. After about 3 minutes, unstick them from the bottom carefully and cook for 20 minutes. After ten minutes turn them over. 
6. Take them out on a cutting board and slice them immediately. Dumplings serve either immediately, or let them cool on a cutting board to at least 40°C.

Instructions for sauerkraut:

1. On a smaller pan put lard and add the onion. The temperature  should be at 120°C all the time. Fry until golden brown and then add a tablespoon of flour. Stir and fry for about 3 minutes. Then switch off the stove.
2. Sauerkraut pickle pour into a container. Put sauerkraut into a suitable pan, add about 200 ml of water, 1/2 teaspoon crushed or ground cumin, a teaspoon of sugar, stir and simmer until tender. Keep checking if there is enough water.
3. When the sauerkraut is soft, add sugar to taste. At this time the water should be fully evaporated. If not, just leave the pan uncovered a minute. Then you may add some sauerkraut pickle to taste. Add it always only in small portions.
4. When you are satisfied with the taste, simmer for about a minute and then switch off the stove. Stir in the onion mixture, which you have made in the beginning and it can be served.

Other dishes with pork can be found HERE.

- into a cup put 4 tsp mustard and 4 cloves of crushed garlic...

- 2 tsp rosemary... (dried or fresh)

- 1 tsp coarsely crushed pepper...

- 1 tsp salt...

- 2 tbsp oil... (we have used sunflower oil)

- mix thoroughly...

- spread the mixture all over the meat... (except for the bottom)

-  pour water - at a height of about 5 mm and cover...

- bake it at 180°C for about 2 hours - at this temperature you will not burn rosemary and you will not spoil its typical taste...

- after 75 minutes pour some gravies from the bottom over the meat...

- sprinkle with 1 onion cut into half-moons and bake it further for 45 minutes... (you can use this onion to garnish the meat on a plate)

- let it cool slightly and then cut into neat slices...

- 1kg of potatoes cooked in their skin, after cooling grate coarsely...

- add 350g semolina...

- 2 eggs...

- a level tsp salt...

- stir with a spoon...

- sprinkle the work top with flour and take the mixture from bowl...

- prepare a dough...

- split it into 3 parts... (the dough should not stick to the knife)

- shape each of them into dumplings...

- diameter should be about 6 cm...

- into about five-liter pot pour 3.5 liters of water and add a level teaspoon of salt...

- when the water boils, put in dumplings...

- after about 3 minutes, unstick them from the bottom carefully and cook for 20 minutes... (after ten minutes turn them over) 

- take them out on a cutting board...

- and slice them...

- dumplings serve either immediately, or let them cool and put them into a bowl... (this way they will not be slimy)

- on a smaller pan put a tbps lard... (or oil)

- add 1 chopped onion... (the temperature  should be at 120°C all the time)

- do not increase the temperature...

- especially when onion turns golden do not increase the temperature...

- when it is golden brown add a tablespoon of flour...

- stir and fry for about 3 minutes, then switch off the stove...

- sauerkraut pickle pour into a container and keep it for later...

- put sauerkraut into a suitable pan...

- add about 200 ml of water...

- 1/2 teaspoon cumin...

- a level teaspoon of sugar...

- stir and simmer until tender... (keep checking if there is enough water)

- when the sauerkraut is soft, add sugar to taste...  (at this time the water should be fully evaporated)

- you may add some sauerkraut pickle to taste... (add it always only in small portions)

- when you are satisfied with the taste, simmer for about a minute...

- switch off the stove and add the onion mixture...

- which you just stir in...

- and we wish you

- good appetite!!!