Pork Loin, Sauerkraut and Dumplings - pork loin

Method

• In a pressure cooker on high heat, brown pork in oil on all sides to sear in juices.
• Season with salt and pepper.
• Then add water or broth to pan (enough so there's about 1 1/2 inches in the bottom of the cooker).
• The amount of liquid depends on the size of your roast-for 3 pounds use 1 1/2 inches of liquid -- add 1/2-inch more per each pound.
• Pressure cook for 1 1/2 to 2 hours so pork is extremely tender and falls apart.
• (This is important to the dish).
• When pork is done, remove from pot and keep the meat juice to serve on pork and dumplings.
• Prep time on this is about 15 minutes to get a good, rich searing.
• Pressure cooking time is about 1 1/2 to 2 hours depending on how tender you want your meat.
• **NOTE: Browning the pork first, and then pressure cooking it is the key to this dish because that's where all the flavor comes from.
• Oven method: Pierce pork with a knife, slice 3 cloves of garlic and insert in different spots of roast.
• Season with salt and pepper.
• In a heavy cast iron pot, heat 2 tablespoons olive oil and on high heat, brown pork to sear in juices.
• Add 2 cups beef broth and 1/4 cup vermouth (this will also deglaze the pan) and cover the pot with lid.
• Place in a preheated 350 degree oven for 1 to 1 1/2 hours, and frequently baste with pan juices.
• Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray.
• After the pork is done, remove from pan and save the meat juices Combine 2 tablespoons cornstarch with 1/4 cup cold water.
• Slowly add cornstarch mixture to thicken the juices for passing and to serve over pork and dumplings.
• This gives the juices a richer, heartier flavor that sticks to the pork and dumplings, unlike the traditional thinner juices to pass; however, Grandma and Grandpa always preferred the traditional thinner juice.
• Prep time on this is again, about 15 minutes to get a good searing, and cooking time anywhere from 1 hour to 1 1/2 hours.
• While your meat is cooking, you can prepare the dumplings.
• Combine dumpling ingredients well.
• Put out on floured bread board and knead more flour in until stiff-like bread dough and it isn't sticky to your hands.
• Break off small pieces and form into flat balls, drop into rapidly boiling water.
• Bring back to a boil and cook 10 to 15 minutes.
• Cut 1 and if it isn't sticky inside, they are done.
• NOTE: If you have more people - say 8 - mix potatoes for 8 and add more flour; for 10 or more, add 3 eggs and more flour.
• Prep time--10 to 20 minutes depending on how much kneading you have to do to get the dough not sticky.
• Cooking time - about 20 to 25 minutes or until the dumplings aren't doughy and sticky on the inside.
• Yield: 10 to 12 dumplings
• In a heavy bottomed pot, heat olive oil and then add onion; cook until transparent.
• Then add sauerkraut and caraway seed, salt (not much) pepper, beef bouillon, and vermouth, to taste.
• Let this simmer for about 30 to 45 minutes, until the flavor is all the way through the sauerkraut.
• Serve along side the pork.
• Prep time about 10 minutes.
• Cooking time about 45 minutes or until you taste the flavor through the sauerkraut.
• To serve, which was usually done homestyle, you place some pork, a dumpling (cut it up into hearty, bit size pieces), and some sauerkraut on the plate.
• Then pass, and spoon or drizzle some of the meat juices you saved, either thick or thin, over your pork and dumpling....this ties everything all together, and you get a forkful of flavor in each bite.
• There you have it, hearty, stick to your ribs pork, dumplings and sauerkraut; an excellent dish on a cold, frosty night!