Entree: Czechia – Moravia – Vepřo knedlo zelo (Roast pork served with Czech bread dumplings and braised sauerkraut)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 3 hrs 10 min

Total 3 hrs 30 min

Ingredients

- 3.5 lb (1.6 kg) bone-in pork shoulder, skin scored
- 2 tsp (10 g) coarse salt
- 1.5 tsp (3 g) freshly ground black pepper
- 2 tsp (4 g) caraway seeds, lightly crushed
- 4 cloves (12 g) garlic, crushed
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, sliced (about 8 oz / 225 g)
- 1 cup (240 ml) dry white beer or dry white wine (or stock)
- 2 tbsp (30 ml) lard or butter
- 1 tbsp (15 ml) flour for roux or gravy thickening

For knedlíky (bread dumplings)
- 4 cups (480 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C)
- 2 large eggs, approx. 100 g total
- 1 cup (150 g) stale white bread cubes or dinner rolls, torn into pieces
- 2 tbsp (30 g) unsalted butter, softened

For braised sauerkraut (zelo)
- 2 lb (900 g) sauerkraut, drained and rinsed lightly if very sour
- 6 oz (170 g) smoked bacon or smoked pork ribs, diced
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 apple, peeled and grated (about 6 oz / 170 g)
- 1 tsp (2 g) caraway seeds
- 1 tbsp (15 ml) brown sugar
- 1 bay leaf
- 1 cup (240 ml) chicken or pork stock
- Salt and black pepper to taste

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork shoulder dry, rub all over with salt, pepper, crushed caraway and crushed garlic. Heat 1 tbsp (15 ml) vegetable oil in a large roasting pan or Dutch oven over medium-high heat and brown the pork on all sides, 8–10 minutes.
2. Add sliced onion around the pork, pour 1 cup (240 ml) beer or stock into the pan, cover, and roast in the oven for about 2.5–3 hours until very tender (internal temp ~185°F / 85°C) basting once or twice. Remove pork and let rest 15–20 minutes before slicing.
3. While pork roasts, make the dumpling dough: in a bowl dissolve 2 tsp (7 g) yeast in 1 cup (240 ml) warm milk with a pinch of sugar; let sit 5–10 minutes until foamy. In a large bowl combine 4 cups (480 g) flour and 1 tsp (6 g) salt. Beat 2 eggs and add to the foamy milk, then mix into the flour with 1 cup (150 g) bread cubes and 2 tbsp (30 g) softened butter to form a soft dough. Knead briefly until smooth, cover, and let rise in a warm place until doubled, about 45–60 minutes.
4. Shape the risen dough into 2 logs about 3 inches (7–8 cm) in diameter and wrap in lightly floured kitchen towel. Bring a large pot of salted water to a gentle simmer; reduce heat to maintain a very gentle poach and cook dumpling logs, covered, for 20–25 minutes, turning once halfway. Remove, cool slightly, and slice into 1/2-inch (1–1.5 cm) rounds.
5. For the sauerkraut, sauté diced smoked bacon or ribs in a heavy skillet until fat renders. Add 1 medium chopped onion and cook until soft, then stir in grated apple, 1 tsp (2 g) caraway seeds and 1 tbsp (15 ml) brown sugar. Add drained sauerkraut, 1 cup (240 ml) stock and 1 bay leaf, cover, and simmer gently for 25–35 minutes. Season to taste with salt and pepper.
6. Make pan gravy from the roast drippings: strain drippings into a saucepan, skim excess fat leaving about 2 tbsp (30 ml), whisk in 1 tbsp (15 ml) flour and cook 1 minute, then gradually add 1 cup (240 ml) stock or reserved cooking liquid and simmer until thickened. Adjust seasoning.
7. To serve: slice the rested pork shoulder, arrange with sauerkraut and sliced dumplings, and spoon gravy over the pork and dumplings.