Entree: Czechia – Central Culinary Region – Vepřo knedlo zelo (Roast pork served with steamed bread dumplings and braised sauerkraut)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 3.5 lb (1.6 kg) bone-in pork shoulder roast
- 1 tbsp (15 ml) lard or vegetable oil
- 1 tsp (5 g) salt for the roast, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) whole caraway seeds
- 1 large onion, sliced (about 6 oz / 170 g)
- 2 bay leaves
- 1 cup (240 ml) dry white beer or chicken stock
- 3 oz (85 g) smoked bacon, diced
- 1 lb (450 g) sauerkraut, drained and lightly rinsed if too sour
- 1 tbsp (15 ml) lard or butter for sauerkraut
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (120 ml) water or stock for sauerkraut
- 8 cups (400 g) cubed stale white bread (preferably day-old rolls)
- 2 cups (480 ml) warm milk
- 1 large egg (about 50 g)
- 2 cups (260 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) salt for dumpling dough
- 1 tsp (3 g) instant yeast (or 7 g active dry yeast)
- Butter for serving (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Pat the pork dry and rub with 1 tsp salt, 1/2 tsp pepper, and caraway seeds. Heat 1 tbsp lard or oil in a heavy roasting pan over medium-high heat and brown the pork on all sides, 6–8 minutes total.
2. Add the sliced onion and bay leaves around the roast, pour in 1 cup beer or stock, cover the pan tightly with lid or foil, and roast in the oven for 2 to 2.5 hours until the meat is tender and an instant-read thermometer reads about 160–170°F (71–77°C) at the thickest part. Baste once or twice with pan juices.
3. While the pork roasts, prepare the sauerkraut. In a medium pot, cook diced bacon over medium heat until it renders fat. Add 1 tbsp lard or butter and the drained sauerkraut; sauté 3–4 minutes. Add sugar, 1/2 cup water or stock, and simmer, covered, over low heat for 30–40 minutes, stirring occasionally. Adjust salt and pepper to taste.
4. For the houskové knedlíky (bread dumplings), place cubed stale bread in a large bowl. Warm the milk to about 105–110°F (40–43°C), dissolve yeast into it if using active dry yeast, then pour milk and the beaten egg over the bread. Add 2 cups flour and 1 tsp salt, and mix into a sticky dough. Turn onto a floured surface and knead gently, adding a little more flour if necessary, until just smooth.
5. Divide the dough into two logs about 2.5–3 in (6–8 cm) in diameter. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Wrap each log loosely in lightly floured cheesecloth or keep uncovered and carefully lower into the simmering water. Poach for 18–20 minutes, turning once halfway through.
6. Remove dumpling logs, let rest 5 minutes, then slice into 1/2 in (1–1.5 cm) rounds with a thread or sharp knife. If you used cheesecloth, discard cloth.
7. When the pork is done, let it rest 10–15 minutes before slicing. Strain pan juices and reduce on the stovetop if desired to make a sauce; adjust seasoning.
8. Serve slices of roast pork with warm bread dumplings and braised sauerkraut, spooning pan sauce over the meat and serving butter on the dumplings if desired.