Name: German Pork Roast with Dumplings and Sauerkraut
Total time: 180 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 kg pork roast; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 200 ml white wine; 500 ml chicken broth; 200 g sauerkraut; 200 g potato dumplings; Salt and pepper to taste; Fresh parsley for garnish

A traditional German dish featuring a slow-cooked pork roast served with potato dumplings and sauerkraut.

Method

Preheat oven to 180°C (350°F). Heat olive oil in a large oven-safe skillet.
Sauté onion, carrots, celery, and garlic until softened.
Add pork roast and sear on all sides.
Pour in white wine and chicken broth, bring to a simmer.
Cover and bake for 2.5-3 hours until tender.
In a separate pan, sauté sauerkraut until heated through.
Cook potato dumplings according to package instructions.
Serve pork roast with sauerkraut and dumplings, garnished with parsley.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.