Ingredients with Measurements:
- 2 lb pork shoulder roast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup buttermilk
Special Equipment Needed:
- Roasting pan
- Oven
- Large bowl
- Whisk
- Wooden spoon
- Rolling pin
- Biscuit cutter
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Rub the pork roast with olive oil and season with garlic, thyme, rosemary, and oregano.
3. Place the pork roast in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 145°F.
4. Remove the pork roast from the oven and let it rest for 10 minutes before slicing.
5. Meanwhile, in a large bowl, whisk together the chicken broth, cornstarch, and cold water.
6. In a medium saucepan, melt the butter over medium heat.
7. Add the flour and whisk until the mixture is smooth and bubbly.
8. Gradually add the chicken broth mixture and whisk until the mixture is thick and bubbly.
9. Add the milk, salt, pepper, garlic powder, onion powder, paprika, and nutmeg and whisk until the mixture is smooth.
10. Remove the saucepan from the heat and set aside.
11. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
12. Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
13. Add the buttermilk and stir until the mixture forms a soft dough.
14. Turn the dough out onto a lightly floured surface and knead it for 1 minute.
15. Roll the dough out to 1/2-inch thickness and cut it into 2-inch circles with a biscuit cutter.
16. Place the dumplings on top of the pork roast in the roasting pan.
17. Pour the sauce over the dumplings and pork roast.
18. Bake for 30 minutes, or until the dumplings are golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 590
Fat: 27g
Carbohydrates: 40g
Protein: 37g
Substitutions for Ingredients
- Pork shoulder roast: pork loin or pork tenderloin
- Olive oil: vegetable oil
- Chicken broth: vegetable broth
- Milk: almond milk
- All-purpose flour: whole wheat flour
- Buttermilk: plain yogurt
Variations:
- Use different herbs and spices to season the pork roast.
- Use different types of milk and flour for the dumplings.
- Add diced vegetables to the roasting pan for additional flavor.
Tips and Tricks:
- Make sure to let the pork roast rest for 10 minutes before slicing.
- Use cold butter for the dumplings to ensure a light and fluffy texture.
- To prevent the dumplings from sticking to the pan, lightly grease the roasting pan before adding the dumplings.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the microwave or in a 350°F oven until heated through.
Presentation Ideas:
Serve the pork roast and dumplings on a large platter with a side of steamed vegetables.
Garnishes:
Garnish the pork roast and dumplings with fresh herbs such as parsley, chives, or thyme.
Pairings:
Serve the pork roast and dumplings with a side of mashed potatoes or roasted vegetables.
Suggested Side Dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
- Baked sweet potatoes
- Sauteed spinach
Troubleshooting Advice:
- If the pork roast is not cooked through, continue to roast it until the internal temperature reaches 145°F.
- If the dumplings are not cooked through, continue to bake them until they are golden brown.
Food Safety Advice:
- Make sure to cook the pork roast to an internal temperature of 145°F.
- Make sure to store leftovers in an airtight container in the refrigerator.
Food History:
Roast pork with dumplings is a traditional dish in many cultures, including German and British.
Flavor Profiles:
This dish has a savory flavor with hints of garlic, thyme, rosemary, oregano, and nutmeg.
Serving Suggestions:
Serve the pork roast and dumplings with a side of mashed potatoes or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Rich, Herbal, Comforting, Hearty