* '''For the pork'''
* 1kg Roasting Pork joint or collar/neck joint
* 1 whole Garlic bulb, crushed
* 1 teaspoon Ground Caraway
* Salt and Pepper
* 2 tablespoons Lard
* 1 Onion, finely chopped
* 250ml Ham Stock or water
* '''For the dumplings'''
* 19g fresh Yeast
* ½ teaspoon Sugar
* 250ml tepid Milk
* 500g Flour
* 2 day old white rolls, chopped
* Pinch of Salt
* 1 Egg, beaten
* '''For the sauerkraut'''
* 2 tablespoons Lard
* 100g Pork belly Bacon, chopped
* 1 Onion, chopped
* 500g Sauerkraut
* Salt
* Pinch of Ground Caraway
* 5 tablespoons Sugar
* 1 tablespoon Flour
* '''To finish'''
* 1 tablespoon Flour

===Method===
* Pat the Pork dry and rub all over with Crushed garlic, Salt, Pepper and Ground Caraway.
* Leave the joint to Rest in the Fridge for 24 hours.
* Melt the Lard in your Roasting tin and add the finely chopped Onion.
* Place the joint on top of the Onion, add a Cup of water, cover and Roast in a preheated Oven at 140° C (257° F - gas 1), [fan oven 120° C] for approximately one hour.
* After this time, uncover and Roast for another hour until the colour is satisfactory.
* In the meantime prepare the Dumplings and Sauerkraut.
* Crumble the Yeast into a Cup, add Sugar, some tepid Milk and leave to activate.
* In a bowl add Flour, white rolls and Salt.
* Add activated Yeast and the Rest of the Milk, followed by the Egg.
* Work into a smooth Dough, and leave covered in a Warm place until the dough rises.
* When the Dough has risen, Split into two halves and roll out into long oval logs, and add into a pan of Boiling Salted water.
* Boil for 18 minutes, turning over half way.
* When they are cooked, take the Dumplings out of the water and pierce in various places with a fork, to let the Steam out.
* Cut into slices using a knife immediately.
* For the Sauerkraut, melt some Lard in a pan and Fry the chopped Onion and Bacon.
* Drain the Sauerkraut, (keeping the Juice aside), chop roughly, and add to the pan with the juice.
* Add Salt and Caraway and leave to Simmer until softened.
* Then sweeten with Sugar and thicken with a sprinkling of Flour, and leave to cook for a further 15 minutes.
* Take the joint out of the Roasting tin and leave to Rest.
* Put your Roasting tray onto the Hob and reduce the remaining juices.
* When the water evaporates and all that is left is the Fat, sprinkle over a bit of Flour, add water and Simmer for another 10 minutes.
* Season to taste with Salt and Pepper.
* Slice the Meat and serve the rested meat slices with the Sauerkraut and Dumplings then top with the Gravy.
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