Best Czech Pork With Caraway Seed Recipes

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

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.

CZECH ROAST PORK LOIN (VEPROVA PECENE) RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 400 F.
• Trim excess fat from the pork. Save the fat, if desired, to be rendered later and used for frying. Rub salt and pepper, to taste, into the meat. Heat the 3 tablespoons lard or vegetable oil in a large skillet.
• When the lard or oil is hot, carefully place the meat in the skillet and brown on all sides.
• Place the browned meat in a roasting pan large enough to accommodate it, but with the not too much extra room (otherwise the juices will evaporate too quickly).
• On the meat, sprinkle 1 tablespoon dried marjoram, 2 tablespoons caraway seeds, 2 tablespoons chopped fresh parsley, and 1 cup water. Then lay the onion slices on top of the meat.
• Place in the oven and roast for 1 1/2 to 2 hours, basting with pan juices every 15 to 20 minutes, and adding water as necessary. If the meat is browning too fast, cover loosely with aluminum foil.
• When the meat is done, remove it to a serving platter. Skim any fat from the surfaces of the pan juices and add salt and pepper to taste.
• Serve slices of the pork with sliced dumplings covered with pan juices. Don't forget the side of cabbage-red is preferred! Leftover meat slices make terrific sandwiches. Source: I adapted this recipe from one in "The Best of Czech Cooking" by Peter Trnka (Hippocrene Books Inc., 2009).

ROAST PORK WITH CABBAGE AND CARAWAY

Steps:

• Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
• Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
• Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
• Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.