Entree: Czechia – Bohemia – Moravský vrabec (Roast pork pieces with caraway served with bread dumplings and braised cabbage)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

- 3 lb (1.4 kg) bone-in pork shoulder, cut into 8–10 chunks
- 1 tbsp (15 ml) caraway seeds
- 2 tsp (10 ml) coarse salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large onions, about 10 oz (300 g), sliced
- 4 garlic cloves, minced (12 g)
- 1 cup (240 ml) beef or chicken stock
- 2 cups (480 g) sauerkraut, drained
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) white wine vinegar
- 2 cups (250 g) all-purpose flour (for bread dumplings)
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) milk
- 1 tsp (5 ml) salt (for dumplings)
- 1 tbsp (15 ml) butter, for finishing
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 350°F (175°C). Pat pork pieces dry and rub evenly with 1 tsp (5 ml) salt, pepper, and caraway seeds.
2. Heat lard or oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown pork chunks on all sides until deeply caramelized, 6–8 minutes per batch; transfer browned pieces to a plate.
3. Add sliced onions to the pan and sauté until softened and golden, about 8 minutes. Add garlic and sauté 1 minute more.
4. Return pork to the pan, pour in stock, cover, and transfer to oven. Braise for 1.5–2 hours until pork is tender and fork‑tender; baste once or twice.
5. While pork braises, prepare dumpling dough: whisk flour, eggs, milk, and 1 tsp (5 ml) salt until a soft, sticky dough forms. Let rest 15 minutes.
6. Shape dumplings by wetting hands and forming dough into 2–3 oblong loaves or 8–10 small dumplings. Bring a large pot of salted water to a gentle simmer and poach dumplings 10–15 minutes for small dumplings or 20 minutes for loaves, turning once; remove and slice if loaves.
7. For sauerkraut, combine sauerkraut, brown sugar, and vinegar in a saucepan with 1/4 cup (60 ml) water. Simmer gently 15–20 minutes until balanced in flavor; adjust salt.
8. When pork is done, remove meat to a platter and keep warm. Place the skillet on the stovetop over medium heat, skim excess fat if desired, and simmer pan juices until slightly reduced. Stir in butter to finish the gravy.
9. Serve pork pieces with sliced dumplings and braised sauerkraut, spooning pan gravy over the meat and dumplings. Garnish with chopped parsley.