Entree: Estonia – Central Culinary Region – Seapraad (Traditional Estonian roasted pork served with braised onions and potatoes)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 1 boneless pork shoulder roast, approx. 3 lb (1.36 kg)
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (6 g) caraway seeds, lightly crushed
- 2 large onions, sliced (about 12 oz / 340 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 2 lb (900 g) potatoes, peeled and quartered
- 1 cup (240 ml) low-sodium vegetable or chicken stock
- 1 cup (240 ml) sour cream (hapukoor)
- 2 tbsp (30 g) unsalted butter
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Salt and freshly ground pepper to taste

Instructions

1. Preheat the oven to 325°F (163°C). Pat the pork shoulder dry and rub all over with the coarse salt, black pepper, and crushed caraway seeds.
2. Heat the vegetable oil in a large ovenproof Dutch oven over medium-high heat. Sear the pork shoulder on all sides until well browned, about 3–4 minutes per side. Transfer the roast to a plate.
3. Reduce heat to medium. Add the butter to the pot, then sauté the sliced onions until soft and beginning to brown, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the potatoes, pour in the stock, and add the bay leaves and thyme. Nestle the seared pork back into the pot on top of the vegetables, cover with a tight-fitting lid, and transfer to the oven.
5. Roast for 1 hour 45 minutes to 2 hours, basting once or twice, until the pork is tender and an instant-read thermometer reads about 160°F (71°C) for a sliceable roast or higher if you prefer fork-tender meat. Cooking time will vary with roast size; the vegetables should be tender.
6. Remove the roast to a cutting board and let rest 10–15 minutes, covered loosely with foil. Meanwhile, remove bay leaves and thyme stems from the pot, and stir the sour cream into the pan juices and vegetables off the heat to make a creamy sauce. Adjust seasoning with salt and pepper.
7. Slice or pull the pork to your preference, serve over the braised potatoes and onions, spoon the sour cream sauce over the top, and garnish with chopped parsley.