All recipes for CZK 159 a month – become a member

Home
Recipes
Membership
About us

Braised Pork Shoulder in Cream Sauce with Karlovy Vary Dumpling and Millet

Name: Braised Pork Shoulder in Cream Sauce with Karlovy Vary Dumpling and Millet
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 800 g boneless pork shoulder, whole (Řezníkova čerstvá porce); ceramic sea salt grinder Kania; ceramic pepper grinder Kania; pork lard Pikok; 50 g English bacon, whole, Pikok; 400 g root vegetables (carrot, celeriac, parsley); 100 g onion; 1 apple; 1 lemon (zest and flesh); 1 tbsp Kania full-fat mustard; 1 tbsp Castello granulated sugar; 500 ml pork stock; 10 black peppercorns Mikado; 10 allspice berries Mikado; 3 bay leaves Mikado; 250 ml Pikok fresh whipping cream (33% fat); 2 tbsp Freshona wild cranberries + for serving; 1 tbsp Pilos butter; 400 g stale white bread; 150 g Pilos butter; 250 ml Pilos fresh milk (3.5% fat); fresh flat-leaf parsley; 50 g Arax millet; 4 eggs, size M; kitchen string for tying the meat, as needed; water for boiling the dumplings, as needed

Home
Recipes
Pork
Braised Pork Shoulder in Cream Sauce with Karlovy Vary Dumpling and Millet

Pork

Braised Pork Shoulder in Cream Sauce with Karlovy Vary Dumpling and Millet

A Czech classic: tender pork shoulder braised in a delicate cream sauce with root vegetables and whole spices. It is served with a Karlovy Vary dumpling enriched with millet and with cranberries. The result is a hearty dish that is perfect for a Sunday lunch or a festive occasion.

Prep: 2 h 30 min

Servings: 4

Energy: 401 kcal per serving

Members only

Method

01.

Tie the pork shoulder with kitchen string, season with salt and pepper, and sear it on all sides in a pot with melted lard. Remove the meat and in the drippings first fry the bacon cut into cubes, the…

The full method is for members

Membership for CZK 159 a month unlocks the method of every recipe.

Get membership

Ingredients

800 g boneless pork shoulder, whole (Řezníkova čerstvá porce)

ceramic sea salt grinder Kania

ceramic pepper grinder Kania

pork lard Pikok

50 g English bacon, whole, Pikok

400 g root vegetables (carrot, celeriac, parsley)

100 g onion

1 apple

1 lemon (zest and flesh)

1 tbsp Kania full-fat mustard

1 tbsp Castello granulated sugar

500 ml pork stock

10 black peppercorns Mikado

10 allspice berries Mikado

3 bay leaves Mikado

250 ml Pikok fresh whipping cream (33% fat)

2 tbsp Freshona wild cranberries + for serving

1 tbsp Pilos butter

400 g stale white bread

150 g Pilos butter

250 ml Pilos fresh milk (3.5% fat)

fresh flat-leaf parsley

50 g Arax millet

4 eggs, size M

kitchen string for tying the meat, as needed

water for boiling the dumplings, as needed

Similar recipes

Czech Roast Pork with Fried Onions, Wholegrain Mustard and Honey

Braised Pork Shoulder in Cream Sauce with Karlovy Vary Dumpling and Millet

Braised Pork Shoulder in Cream Sauce with Karlovy Vary Dumpling and Millet

Prep: 2 h 30 min

Servings: 4

Energy: 401 kcal per serving

Method

01.

The full method is for members

Ingredients

Similar recipes

Czech Roast Pork with Fried Onions, Wholegrain Mustard and Honey

Braised Pork Shoulder with Cumin and Garlic, Thickened with Apple

Baked Pasta with Pork in Its Own Gravy