My sister made this pork roast and absolutely insisted that it was the best pork she had EVER had. Of course, I had to try it. I love eating ethnic food! Well, unless it contains some vital organ or eyes or whole insects…
The recipe was from AllRecipes and I only made a couple of changes. I didn’t think it needed three whole onions and it did not need the sauce… If you want the original, just check out the link above.
2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground black pepper
5 pounds pork shoulder blade roast
1 large onion, chopped
1/2 cup beer
Make a paste from the first six ingredients and rub it over your roast. Let sit for about 30 minutes.
Place onions in bottom of roasting pan and set the roast on top of the onions, fat side down. Cover with foil or lid and roast for 1 hour at 350.
Remove cover, turn roast, score fat and bake for another 2 1/2 hours or until it reaches 160 F.
Remove from pan and let sit for 20 minutes before slicing.
2 cups flour
2 eggs, beaten
1/2 cup water
Large pinch of salt
In a mixing bowl, measure out the 2 cups of flour, and create a well in the middle.
Beat your two eggs well, and then pour them into the well in the flour.
Add your pinch of salt to the egg, and then mix egg and flour together with a fork.
Adding a little bit of water at a time, mix flour/egg mixture with a fork until you come out with a sticky dough.
Boil salted water in a large pot.
Pinch or cut off about 1-inch pieces of dough and drop them into boiling water. Stir lightly to prevent them sticking to the bottom. When they begin to float, they are about done cooking.
Fry dumplings in bacon fat or butter until lightly browned.
You were right, Theresa! It was fantastic!!!