Bavarian Pork Neck with Semmelknödel

Juicy pork neck with caraway, served with fluffy bread dumplings and a rich roast sauce.

By Timo · 3 servings · 40 minutes

Ingredients

  • 600 g Pork neck
  • 4 Stück Day-old bread rolls
  • 250 ml Milk
  • 2 Stück Eggs
  • 3 EL Flour
  • 1 Bund Parsley
  • 1 Prise Nutmeg
  • 1 Stück Onion
  • 2 Stück Garlic cloves
  • 1 Stück Carrot
  • 1 TL Caraway seeds
  • 1 Stück Bay leaf
  • 300 ml Water
  • 2 EL Cooking oil
  • Salt
  • Pepper

Method

  1. Dice the bread rolls, pour 200 ml lukewarm milk over them and let them soak for 10 minutes.
  2. Finely dice the onion and garlic, or chop them. Sweat half of the onion with the garlic in 1 tbsp oil until translucent and add to the bread mixture. Finely chop the parsley.
  3. Knead the eggs, flour, parsley, nutmeg, salt and pepper into the bread mixture and let it rest for 10 minutes. Shape into 6 dumplings with damp hands.
  4. Cook the dumplings in simmering salted water over low heat for 15 to 20 minutes, without letting the water boil vigorously.
  5. Cut the neck into 3 slices, season with salt and pepper and sprinkle with caraway. In an ovenproof pan with 1 tbsp oil, sear hard on both sides for 3 minutes each.
  6. Place the pan in the preheated oven at 180 degrees, conventional heat, and cook the meat through for about 10 minutes.
  7. Coarsely dice the remaining onion and the carrot, and briefly sweat them in the pan drippings. Deglaze with 300 ml water, add the bay leaf and simmer for 5 minutes.
  8. Strain the sauce through a sieve, season with salt and pepper and, if needed, thicken with a little flour mixed with water.
  9. Arrange the pork neck with the dumplings and sauce and serve.