Entree: Czechia – Moravia – Moravský vrabec (Rustic Moravian roasted pork served with dumplings and sauerkraut)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2.5 lb (1.1 kg) pork shoulder, cut into 6–8 large pieces
- 8 oz (225 g) smoked bacon or salt pork, diced
- 2 tbsp (30 ml) lard or neutral oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 tsp (10 g) caraway seeds, lightly crushed
- 1 cup (240 ml) dark lager or light beer, or chicken stock
- 2 bay leaves
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (20 g) all-purpose flour (for thickening)
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) sauerkraut, rinsed and drained
- 1 small apple, peeled and grated (optional, to mellow sauerkraut)
- 1 tbsp (15 ml) vegetable oil (for sauerkraut)
- 2 tbsp (30 ml) water (for sauerkraut simmering)
- For potato dumplings:
  - 2 lb (900 g) starchy potatoes, peeled and boiled
  - 1 cup (125 g) all-purpose flour, plus extra for dusting
  - 1 large egg
  - 1 tsp (6 g) salt

Instructions

1. Pat pork pieces dry, season with salt and pepper. In a large heavy ovenproof pot or Dutch oven, heat lard or oil over medium-high heat and brown pork in batches until deeply caramelized on all sides; remove and set aside.
2. Add diced bacon to the pot and render until golden. Add sliced onions and cook until soft and beginning to brown, about 8–10 minutes. Stir in garlic and crushed caraway seeds and cook 30 seconds until fragrant.
3. Return pork to the pot, stir in tomato paste, then pour in beer or stock to deglaze, scraping up browned bits. Add bay leaves. Bring to a simmer, cover, and braise gently on the stovetop or in a 325°F (160°C) oven for 1.5–2 hours until pork is very tender.
4. While pork cooks, prepare the sauerkraut: heat oil in a small saucepan, add grated apple (if using) and drained sauerkraut, add 2 tbsp (30 ml) water, season with a little salt and simmer covered on low for 20–30 minutes until mellow. Keep warm.
5. Prepare the potato dumplings: mash or rice the boiled potatoes until smooth and cool slightly. Stir in egg, salt, and flour to form a soft dough; add a little extra flour if dough is too sticky. Shape into 8 dumplings and dust with flour.
6. Bring a large pot of salted water to a gentle boil. Add dumplings and cook 10–12 minutes until they float and are cooked through. Remove with a slotted spoon and keep warm.
7. When pork is tender, remove meat to a platter and keep warm. Strain pan juices into a saucepan, skim excess fat, return 2–3 tbsp of juices to the pan, whisk in 2 tbsp (20 g) flour and cook 1 minute, then gradually whisk in remaining juices (and a splash of stock if needed) to make a smooth gravy. Season to taste with salt and pepper.
8. Serve pork pieces with sauerkraut and potato dumplings, spooning gravy over the meat and dumplings. Sprinkle extra caraway seeds if desired.