Czech Pork Roast with Sauerkraut and Bread Dumplings
A timeless Czech classic known as knedlo vepřo zelo. Juicy pork roast, sauerkraut and bread dumplings make a lunch worth a little time in the kitchen. It is a more demanding dish to prepare, so plan it for a Sunday lunch.
Total: 2 h
Method
01.
Clean the pork roast, trim off the bones and season the meat with salt and caraway seeds. Put the bones into a roasting tin first, place the meat on top and put it into a preheated oven. During roasting, keep basting and spooning the juices over the meat.
02.
Once the roast is tender, take it out. Let the drippings cook down a little, sprinkle them with flour, fry until golden and pour in water. Bring everything to a good boil, then strain the finished gravy to remove any lumps of flour.
03.
Slice the roasted meat into individual portions.
04.
Chop the sauerkraut finely. Heat half the lard, fry half the onion until softened, add the sauerkraut and simmer until tender.
05.
Make a roux: fry the remaining half of the onion in the rest of the lard and sprinkle with flour. Thicken the sauerkraut with the roux and finally season it with sugar, salt and ground caraway seeds.
06.
Pour the gravy over the meat and serve with the sauerkraut and bread dumplings.
