Preparation

• A brief digression for those interested: in the restaurant, for 12 kilograms of rack of pork, approx. 30 grams of pickling salt and 4 pressed garlic cloves are mixed per kilogram of meat and rubbed into the meat. Then layer tightly in a boding (vat) and close with the lid. Turn daily for a week, then store in a cool place for 3 to 4 weeks.
• Roast the loin in lard on the rind in the oven. When it is golden brown, turn and fry on the meat side. Pour in the beef stock.
• Roast for approx. 1.5 to 2 hours, adding liquid from time to time.
• Then skim off the gravy and stir ¼ litre of cold water and 2 tablespoons of flour into a Gmachtl and whisk the gravy with it and bring to the boil to thicken. Salt as required.
• For the flour dumplings, salt the flour, stir in ⅛ litre of hot water and knead until a smooth dough is formed. Form small dumplings and cook in boiling salted water for 15 minutes.
• To make the bread dumplings, mix the bread with the eggs, parsley and salt and leave to rest briefly. Form dumplings and cook in boiling salted water for 10 minutes.
• For the coleslaw, shred the cabbage, mix with sugar, salt, caraway seeds, cider vinegar and sunflower oil and knead well. Add a little water if necessary.
• To serve, cut the meat into thin slices and bring to the table with the dumplings and salad.