Best Czech Pork With Caraway Seed Recipes

CZECH ROAST PORK

Steps:

• In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
• Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
• In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

ROASTED PORK SHOULDER - CZECH VEPřOVá PEčENě

Steps:

• Rinse and dry the pork shoulder. If the meat is irregular in shape, tie it with kitchen string.
• Peel and mash the garlic. Rub the surface of the pork on all sides with garlic, salt, and crushed caraway seeds.
• Peel the onion and cut it into wedges. Grease a roasting pan with lard, spread the onions on it. Place the seasoned meat on the onion base. Pour about ½ cup (120 ml) of water into the bottom of the roasting pan.
• Roast in a preheated oven at 400 °F (200 °C) - lower and upper heating only - for 30 minutes. Then reduce the temperature to 300 °F (150 °C) and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
• Set the finished roast aside, transfer the roasted juices and onions to a sieve placed over a clean pot, and strain. Press the rest of the onions through the sieve.
• Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.

BAKED PORK CHOPS WITH CARAWAY SEEDS AND CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
• Put the pork chops in a covered baking dish.
• Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
• Bake, covered, for 1 hour.
• Halfway through, check dish and add more water if needed.
• When done, sprinkle with salt and pepper to taste before serving.

CZECH PORK WITH CARAWAY SEED

Steps:

• NOTE: Pork tenderloin (same as pork fillet) is the most tender part of the pig. If you use another cut of pork (loin, for example) you will need to cook it longer.
• Add 1 tablespoon oil to a Dutch oven (with a lid) and heat over medium heat. Add onions, turn heat to med low, and sauté until brown, about 10 minutes. Remove onions and set aside.
• Add another tablespoon oil and heat. Add the diced pork tenderloin and caraway seed and over med heat, sauté until the meat is nicely browned.
• Add the flour to the browned meat and continue to sauté for 2-3 more minutes. Add cooked onions back to the pot.
• Add the beef broth (my favorite is SAM'S beef bone broth that I buy at Walmart), salt and pepper. Stir well, turn to low-med, and cover with lid. Cook for about 50 minutes, stirring occasionally.
• Serve with rice or Czech dumplings. I like brown rice; see a foolproof cooking method here: https://www.justapinch.com/recipes/side/rice-side/brown-rice-cooking-method.html?r=1