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Czech Roast Pork with sauerkraut and dumplings

What's The Big Idea?

If you are looking for a main course which is typical of traditional Czech cuisine, this must be it.
All you need to add is a few bottles of Pilsner Urquell or Budvar!

Shopping List

Here's the list of what you need:

  • 2 tablespoons vegetable oil
  • 1 tablespoon prepared mustard
  • 2 tablespoons caraway seeds
  • 3-4 cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 5lb pork shoulder blade roast
  • 3 medium onions, chopped
  • ½ bottle of Czech beer
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • Sauerkraut to serve
For the dumplings:
  • 2lb medium potatoes, peeled and boiled until almost cooked
  • 2 eggs
  • 1 tablespoon milk
  • 1lb wholegrain flour
  • 3 tablespoons semolina
  • Pinch of salt

What To Do

  • In a bowl, form a paste by mixing the vegetable oil, mustard, caraway seeds, garlic, salt and pepper
  • Rub this into the pork, and set aside for at least 30 minutes - longer does no harm!
  • Preheat the oven to 350F/175C
  • Arrange the onions in the bottom of a large roasting pan. Pour in the beer
  • Place the pork, fat side down, on top of the onions. Cover the pan with foil, and roast for one hour
  • Remove the foil, turn the roast, and score the fat. Continue roasting for a further 2½ hours
  • Meanwhile, make the dumplings: Grate the potatoes roughly
  • Beat the eggs together with the milk and salt in a large bowl. Gradually add in the grated potato, flour and semolina
  • Work into a dough. Form into small dumplings and boil them in salted water for around 20 minutes
  • While the dumplings are cooking, remove the roast from the oven
  • Pour the pan juices into a separate saucepan, and leave the joint to stand for about 20 minutes before slicing thinly
  • Bring the pan juices to a boil. Stir in the butter and cornstarch to thicken, reduce heat, and simmer for 5 to 10 minutes
  • Serve with the sliced pork, dumplings and sauerkraut

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