Roast Pork with Bread Dumplings

Boil onion slices with peppercorns, vinegar and bay leaf about 1 l of tap water for 10 to 12 min on the stove, cool down, put the meat in and leave to cool for 2 days. Turn the meat a few times to the other side. Now pull the roast from the liquid, dab it, rub it with salt, nutmeg and pepper and brown it in oil around it. Extinguish with about half the marinade and add the onion slices. Melt in stock cubes and simmer the whole thing together for 60 min. In the last half an hr sprinkle in the en. Keep the roast warm, strain the roast stock. Remove the roast, thicken the sauce with sauce thickener and whipped cream and add the roast again. Serve with baked fruit and bread dumplings.

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