Vepřo Knedlo Zelo (Pork with Sauerkraut and Bread Dumplings)
Vepřo Knedlo Zelo (Pork with Sauerkraut and Bread Dumplings) is a traditional Czech recipe for a classic dish of roast pork served with gravy, braised sauerkraut and bread dumplings. The full recipe is presented here and I hope you enjoy this classic Czech version of: Pork with Sauerkraut and Bread Dumplings (Vepřo Knedlo Zelo).
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This comforting traditional food, featuring pork roast (Vepřo), dumplings (Knedlo), and sauerkraut (Zelo), can be found on nearly every restaurant menu in Prague.
Ingredients:
1kg pork shoulder
6 medium onions peeled and coarsely chopped
5 garlic cloves peeled and pressed
1 tbsp pork lard (or rapeseed/sunflower oil)
1 tsp ground caraway seeds
1 tbsp plain (all-purpose) flour
2 tsp salt, or to taste
1 tsp ground black pepper
750ml water
Method:
Pre-heat your oven to 160°C.
Season the pork shoulder with 2 teaspoons salt. Dust it on all sides with 1 teaspoon ground black pepper and 1 teaspoon ground caraway seeds. Now rub the pressed garlic onto the pork.
Grease a roasting tin with 1 tbsp pork lard. Arranges the onion over the base of the pan. Place the seasoned meat on the onion. Pour in 250ml of water (this helps prevent the onions from burning).
Roast the pork, uncovered, for 120-150 minutes or until soft. Flip the meat from time to time, so that it attains a nice brown colour on all sides. Also, stir the onion occasionally to prevent it from burning. If all the water evaporates, add 120ml more.
Transfer the roasted meat to a clean plate, cover with foil, and set aside to keep warm.
Prepare the gravy: Place the uncovered roasting pan with onion on the stove over medium heat. Reduce the juices to a necessary minimum. Stir occasionally.
Reduce the heat and scatter over 1 tbsp plain flour, stirring to combine with the pan juices. Fry for 1 minute, stirring continuously, preferably with a flat spatula to scrape the bottom of the pan and prevent the flour from burning.
Gradually pour in 500ml of lukewarm water, stirring well. Bring the mixture to a boil, then reduce the heat to one-third and let the gravy simmer for 20 minutes.
Strain the gravy through a sieve, then season to taste with salt and freshly-ground black pepper.
Serve a slice of the roast pork accompanied by braised sauerkraut, and slices of bread dumplings (houskové knedlíky). Pour the gravy in the centre, allowing it to partially cover the meat, sauerkraut, and dumplings.
If the gravy's flavour is not strong enough, pour it into a pan, bring it to a boil, and reduce the liquid. This will significantly enhance the taste.
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