Roast Pork with Dumplings and Sauerkraut

MEAT PREPARATION

• 1
  Preheat the oven to 160 ºC.
• 2
  Peel and crush the garlic, roughly chop the onion. Generously salt and pepper the meat on all sides, sprinkle with crushed caraway seeds, and thoroughly rub with crushed garlic.
• 3
  Spread lard and chopped onion in a roasting pan. Place the prepared meat on top and pour in 300 ml of water. Roast in the preheated oven for 2 hours or until the meat is tender. Occasionally turn the meat to ensure even browning. Occasionally stir the onion to prevent the top layer from burning. If the water evaporates completely during roasting, add another 100 ml. Remove the tender meat from the roasting pan to a prepared plate and keep it in a warm place.
• 4
  Place the roasting pan with the drippings on the stove over medium heat. Let all the water evaporate from the drippings, stirring occasionally, so that only fat remains in the pan. Dust it with plain flour and sauté, stirring constantly, until golden brown. Be careful not to burn it, but it's okay if it starts sticking to the bottom of the pan. Then pour in 500 ml of water, mix well, and bring to a boil. Reduce the heat to one-third and let it simmer for 20 minutes, stirring occasionally.
• 5
  Strain the gravy through a fine sieve into a saucepan and season with salt and pepper.

BREAD DUMPLINGS PREPARATION

• 1
  Cut the roll into 1 cm cubes.
• 2
  Mix the flour in a bowl with 2 pinches of salt. Make a well in the center, crack in the egg, crumble in the yeast, add a pinch of sugar, and pour in lukewarm milk. Lightly whisk the egg with the milk and yeast with a fork and let it rest for 5 minutes.
• 3
  Knead into a fluffy dough, then add the chopped roll. Let the dough rise in a warm place for 30 minutes, covered with a clean cloth.
• 4
  From the finished dough, roll out dumpling loaves long enough to fit into a larger pot (note, they will expand a bit more in the pot). Place the loaves into well-salted boiling water and cook for 18 minutes. Halfway through cooking, turn the dumplings over in the pot. Remove the cooked dumplings from the water and immediately prick them along their entire length with a fork.

CABBAGE PREPARATION

• 1
  Peel and finely chop the onion. Cut the bacon into 0.5 cm cubes. Squeeze the sauerkraut from its brine (but do not discard it, we will need it) and roughly chop it.
• 2
  In a saucepan over high heat, melt the lard, add the onion, and let it become translucent. Add caraway seeds and stir. Add the chopped bacon and sauté, stirring frequently, until golden brown. Add the sauerkraut and mix. If the brine is not too sour, pour it into the saucepan, or replace part of it with water if needed. Stir and reduce the heat to one-third. Cover the saucepan with a lid and simmer the sauerkraut until almost tender. Then season with sugar, salt, and a little vinegar if necessary.
• 3
  Grate the potatoes on a fine grater, add them to the saucepan with the sauerkraut, mix thoroughly, and let it simmer uncovered for 6 minutes over low heat. Stir frequently.