Entree: Czechia – Prague Pub Classics – Moravský Vrabec (Traditional Moravian roast pork braised until tender and served with bread dumplings and braised sauerkraut)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) lard or vegetable oil for searing
- 1 1/2 tsp (8 g) salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 large onion, chopped, about 1 cup (150 g)
- 3 cloves garlic, minced, about 1 tbsp (9 g)
- 1 tsp (2 g) caraway seeds, divided
- 1/2 cup (120 ml) beef or pork stock
- 1 tbsp (8 g) all-purpose flour for thickening
- 2 tbsp (30 ml) butter for finishing gravy
- For the bread dumplings:
- 8 oz (225 g) stale white bread, cut into 1/2-inch (1.3 cm) cubes
- 1 cup (240 ml) warm milk
- 2 large eggs
- 1 cup (130 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (30 g) chopped fresh parsley (optional)
- For the sauerkraut:
- 12 oz (340 g) sauerkraut, drained
- 1 tbsp (15 ml) lard or butter
- 1 small onion, finely diced, about 1/2 cup (75 g)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar
- 1/2 tsp (1 g) caraway seeds
- Garnish:
- Chopped fresh parsley for serving

Instructions

1. Season the pork cubes with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat the lard or oil in a heavy Dutch oven over medium-high heat and brown the pork in batches, 3–4 minutes per side, until well caramelized. Remove browned pork and set aside.
2. Reduce heat to medium, add the chopped onion and sauté 6–8 minutes until golden. Add the minced garlic and 1/2 tsp (1 g) caraway seeds and cook 1 minute.
3. Return the pork to the pot, pour in the stock to deglaze, scraping up brown bits. Bring to a simmer, cover, and braise gently for 1 to 1 1/4 hours until pork is tender.
4. Meanwhile prepare the dumpling dough: combine the stale bread cubes and warm milk in a bowl and let sit 10 minutes. Whisk eggs with salt, stir into bread, then fold in flour and parsley to form a moist dough. With floured hands, shape into two logs about 2 inches (5 cm) thick.
5. Bring a large pot of salted water to a gentle simmer. Carefully lower the dumpling logs into simmering water, cover, and cook 20–25 minutes, turning once. Remove, let rest 5 minutes, then slice into 1-inch (2.5 cm) rounds.
6. For the sauerkraut, melt 1 tbsp (15 ml) lard in a skillet over medium heat. Sauté the small diced onion until soft, add the drained sauerkraut, brown sugar, vinegar, and remaining 1/2 tsp (1 g) caraway seeds. Simmer uncovered 10–12 minutes to meld flavors; season with a pinch of salt and pepper.
7. When pork is tender, remove meat to a plate. Stir the flour into the cooking liquid to create a roux, cook 1–2 minutes, then whisk in up to 1/2 cup (120 ml) additional stock if needed to reach desired gravy consistency. Finish with butter and adjust seasoning with remaining salt and pepper.
8. Slice the dumplings, arrange on plates with braised sauerkraut and pork, and spoon hot gravy over. Garnish with chopped parsley and serve immediately.