Moravian meat roll - recipe
Regional speciality Southern Moravia
Cooking time:60 min
There are dishes which are so typical for a nation’s cuisine that, that it’s simply not possible to translate their names into a foreign language. The ‘moravský vrabec’ which literally translates as ‘Moravian Sparrow’, is a translator’s nightmare, but the ingredients help outsiders understand just what this dish is: roast pork, sauerkraut and potato dumplings – the most Moravian of delicacies.
Ingredients:
| 600 g pork shoulder garlic 3 onions pepper salt |
vinegar 500 g sauerkraut oil 1 potato caraway seeds |
Instructions:
Slice up the pork into large pieces, sprinkle with salt and pepper, and mix together with slices of garlic and caraway seeds. Leave to stand for around 2 hours in a cool place. Place the thus prepared meat on a bed of onion rings in a roasting tray and fry at a high temperature in the tin. Then pour over a cup of water and pop in the oven to roast. This should take around an hour and during that time the meat should be basted with its own juices.
Drain off the excess water from the sauerkraut and chop into even smaller pieces. Fry some onion in a pan until it turns transparent, then throw in the sauerkraut. Peel the potato, grate finely and use to thicken the sauerkraut. Cook some more, then add a dash of vinegar and a pinch of salt to taste. Serve with potato dumplings.
Speciality is served in these restaurants:
| name: | Chateau restaurant [1] |
| place: | Zlín |
| meal prices from: | 90 CZK |
| rating: | |
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| name: | Kozlovna U Badinů [2] |
| place: | Brno |
| rating: | |
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| name: | OREA Iris Hotel [3] |
| place: | Pavlov |
| meal prices from: | 96 CZK |
| rating: | |
| more » |
| name: | The Moravian cottage [4] |
| place: | Brno |
| rating: | |
| more » |