Serious Eats: Recipes
Sunday Supper: Brined Pork Roast with Red Cabbage and Semmelknödel
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
A simple pork roast combined with wilted cabbage and a soft semmelknödel is a favorite family meal for many of us who grew up with Eastern European family. Semmelknödel are a simple bread dumpling, boiled in salted water and served alongside pork and cabbage. These dumplings may seem like a lot of work, but rest assured: when they are sliced and fried in butter then topped with a fried egg the following morning, you'll be happy you invested the time. At my grandmother's house the drippings from the roast were used as a sort of gravy for the dumplings. It's on the decadent side, but worth a taste.
Bringing is a technique that can add a lot to a dish, if you've got the time for it. This pork roast is quick brined in order to add flavor and moisture, in only a few hours. Boiling the brine ingredients steeps the flavors deeper into the brine, and quickly bringing the temperature down by adding ice water allows the roast to safely sit on the counter to make the most of shortened brine time.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)