What about an old Bohemian recipe? Here’s a delicious one: Czech Roast Pork with Dumplings and Sauerkraut. It is comfort food. It is happy food. It is delicious food and very easy to make!
- 1 tablespoons vegetable oil
- 1/2 tablespoon prepared mustard
- 1 tablespoon caraway seeds, crushed
- 3 cloves garlic, minced
- 1/2 tablespoon salt
- 1 tsp ground black pepper
- 1.2 kg (2.5 lbs) pork shoulder / leg roast
- 1 large onion, roughly diced
- 1/2 cup water (add more if liquids dry out too much)
- 1/2 tablespoon cornstarch dissolved in 2 tbsp water
- 1 tablespoon butter
- Form paste with vegetable oil, mustard, caraway seeds, garlic powder, s/p.
- Rub on pork roast and set aside for 30 minutes.
- Preheat oven to 180C/350F
- Place onions in roasting pan. Add water.
- Place roast, fat side down, on top of onions.
- Cover pan with foil.
- Roast 1 hour in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 hours uncovered (add more water if pan is drying out). Remove from heat, reserve pan juices. Let sit about 10 mins before cutting into thin slices.
- In a saucepan, bring pan juices to boil. Gradually add 1/2 cup water or more to make a sauce. Mix butter and cornstarch solution to thicken slightly, reduce heat, simmer 5 minutes. Taste and adjust seasoning if necessary (or add more water if it’s too salty). Serve with sliced pork, dumplings and sauerkraut. Please find the recipes after the jump.
- 1/2 sachet dry yeast
- 1/2 tsp sugar
- 1/4 cup milk, cool
- 1/2 cup milk, warm
- 1/2 egg
- 1/4 tsp salt
- 2 cups plain flour
- 2 cups cubed stale white bread
Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Knead for 10 minutes or until smooth and elastic. Add the bread cubes and knead it into the dough. Place in a large bowl, cover with a cloth and let the dough rest in a warm place to rise. It should double in about 2 hours.
Knead again and divide into 2 sections. Roll each section into a log, each about 1 1/2″ thick and 7-8″ long. Let rise another 1/2 hour. Drop the logs of dough, one at a time, into a large pot of boiling salted water with a tight fitting lid. Boil gently on medium-low heat for about 10-12 minutes. DO NOT LIFT THE LID!! Remove with slotted spoons and place on a wooden chopping board. Immediately use the sharp point of a knife and poke holes in it to release the steam. Keep warm by draping a cloth over them and to prevent it from drying out. When ready to serve, slice 3/4″ thick with a sharp knife.