Holiday dishes
Roast pork with dumplings
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Juicy shoulder roast pork, slowly braised in the oven – the Austrian Sunday classic, perfect with dumplings and coleslaw.
Timing
- Preparation and frying: approx. 30 minutes
- Braising time: approx. 2 hours 30 minutes
- Rest time: 10 minutes
- Total: approx. 3 hours 10 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 995 kcal
- Protein
- ≈ 84.5 g
- Carbohydrates
- ≈ 40.1 g
- Fat
- ≈ 53.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 1 tbsp oil · ≈ 13.65 g
- 8 ready-made potato dumplings (approx. 800 g) · ≈ 800 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.5 kg boneless pork shoulder
- 2 onions
- 500 ml broth
- 1 tsp caraway
- 2 cloves of garlic
- 1 tbsp oil
- Salt
- Pepper
- 8 ready-made potato dumplings (approx. 800 g)
Instructions
- Preheat oven to 160 °C top/bottom heat. Pat the pork shoulder dry, season with salt and pepper. Roughly chop onions and chop garlic.
- Heat the oil in an ovenproof roasting pan and fry the meat vigorously all over. Briefly roast the onions, garlic and caraway seeds.
- Pour in the broth, put the lid on and braise in the oven for about 2.5 hours until the meat is tender. Add some water if necessary.
- In the last 20-25 minutes, cook the prepared potato dumplings according to the instructions on the package.
- Let the roast rest for 10 minutes. Season the sauce and reduce uncovered if necessary. Serve with the dumplings.
