Pork roast with dumplings and sauerkraut - recipe
Cooking time:60 min
If you are looking for a dish that represents the essence of Czech cuisine, then roast pork with dumplings and sauerkraut is it. This dish brings together three popular ingredients: pork, dumplings and cabbage, and a fourth might be the beer you wash it all down with...
|1 kg pork
1 relatively sour apple
crushed caraway seeds
whole caraway seeds
Sprinkle the pork with salt and ground pepper, ground or crushed caraway seeds and grated garlic, then place in a pot with a lid and leave in the fridge until the following day.
Cut the onion into half circles, the apple into slices and place on the roasting tray, which already contains the melted fat and whole caraway seeds. Then place the marinated pork on the tray, cover and put in the oven. Roast for around 3/4 of an hour then remove the lid and allow to go pink on one side, then the other. Before turning, pour in the stock and mix with the meat juices – how much stock depends on how much gravy you want.
While the meat is roasting, take the sauerkraut and boil with some caraway seeds and salt. When the sauerkraut is ready, sweeten to taste and thicken with onion roux. This roux is prepared by frying finely chopped onion in a pan. When it begins to take on some colour, add some medium flour and leave on the heat for a short while. Sweeten to taste.
Serve the roast pork with the sauerkraut and potato dumplings or so-called ‘hairy’ dumplings.
|1 kg potatoes
tablespoon of milk
|around 400 g whole grain flour
3 tablespoons semolina
Boil the potatoes in their skins the day before. Peel and grate roughly then add salt and mix in the eggs beaten with the milk. Put the potato mixture onto a surface dusted with flour and, adding flour and semolina in stages, work into a dough. Scoop out gnocchi and boil them in salted water for around 20 minutes.
|350 g raw peeled potatoes
150 g potatoes boiled in their skins then peeled
250 g whole grain flour
Grate the cooked and raw potatoes using a fine grater and mix in the flour, eggs and chopped parsley. Then add salt and work into a compact dough. Take a part of the dough in one hand and using a spoon, gouge out gnocchi with the other. Pop these straight into a pan of boiling salted water. Stir to prevent the dumplings from sticking to the bottom and, according to size, boil for 5 – 7 minutes. Once removed from the water, drizzle the dumplings with oil.
Speciality is served in these restaurants:
|name:||Strahov Monastic Brewery and St. Norbert Restaurant |
|meal prices from:||120 Kč|