Best Czech Roast Pork With Dumplings Sauerkraut 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.

VEPřO KNEDLO ZELO

Steps:

• Preheat the oven to 320 °F (160 °C). Cut onion roughly. Peel cloves of garlic and press them.
• Salt the meat generously. Dust it with pepper and crushed caraway seeds from all sides. Then rub the pressed garlic onto the pork.
• Grease a roasting pan with lard. Pour the onion over the bottom of the pan. Place the seasoned meat on the onion. Pour in 1 cup of water.
• Roast the pork uncovered for 2-2.½ hours or until soft. Flip the meat from time to time, that it has a nice brown color over the whole surface. Also, stir the onion occasionally to prevent it from burning. If all the water evaporates, add ⅓ cup more.
• Transfer roasted meat to a clean plate, cover with foil, and keep it warm.

ED & SANDI'S PORK ROAST AND DUMPLINGS W/ SAUERKRAUT

Steps:

• DUMPLINGS: Mix and knead flour, prepared instant potatoes and eggs. (See photo #2) Go on, fondle that mass! Add a little water if too dry or flour if too wet. The dough should no longer be sticking tenaciously to your hands or the board as you knead. Be careful not to add too much flour or your dumplings will be too hard. Use your culinary expertise. If, by chance, you have none, welcome to the club. Form dough into a loaf (See photo #3) and set aside. Go put the next load of laundry in the washer and neglect, as usual, folding the dryer load until someone complains so loudly, you have no choice but to submit.
• PORK ROAST: Place sliced and now screaming garlic into slits you've cut all over roast. Season with the sage and half of each of the following; caraway seeds, salt, pepper and onion powder. Push the laundry out of your mind. It really has no business intruding on your kitchen time, now does it.
• Sear in skillet on all sides. Remind yourself to use the splatter guard next time you do this and turn the stereo up louder to muffle the sounds of self-flagellating irritation ricocheting through your head as you count the newly forming grease blisters on your hands and forearms.
• Put into baking pan and cook at 450 degrees for 15-20 minutes. Unless the roast has quite a bit of fat attached to it, add several pats of butter on and around the roast. Remind yourself that there are others in the house who, if they really appreciated you, would be doing that laundry.
• Lower heat to 375 and cook for 1.5 hours. Lower again after that to 250 for 15 to 30 minutes to finish. Meanwhile, QVC wants you to know.... "You're worth it!" (the diamond earrings...Give in.).
• Check the roast occasionally and baste with rendered fat, adding butter if needed, but don't tell your doctor or at least don't mention our names.
• RESUME DUMPLING PRODUCTION WHILE ROAST COOKS: Cut across loaf of dough at 1" intervals (see photo #4). Roll into cylindrical shapes about 1" in diameter x 3-4" long.
• Boil several at a time, but don't overcrowd, in a large pot until they float like -- well, like things that float. Make sure they don't stick to the bottom while boiling. Cut into a cylinder to check for uniform doneness. The color/shade should be the same throughout the thickness of the dumpling. Remove the remainder of the dumplings and cut each into 1/2" slices, setting them aside in large bowl. Finish boiling/slicing all dumpling cylinders.
• What laundry?.
• MEANWHILE: Cook the drained sauerkraut with salt, pepper, the remaining caraway seeds, (we like LOTS!) and dried onion flakes on medium heat with 1 tablespoon butter until lightly browned, stirring occasionally. If your mother in law is present, notice how she periodically cuts her eyes toward you in the kitchen -- in essence, "back seat cooking". If she tries to take over, asking if she can "help you", suddenly remember the laundry. Laugh internally as she slumps toward the laundry room.
• Check for doneness by cutting into roast. Don't worry about losing any juices - you have butter, one of the major food groups, on your side. Resist the temptation to ram your incisors into roast before it's plated.
• Serve roast sliced. Use roast juice over sauerkraut and dumplings. Or, for the less socially correct, bathe everything on your plate in good, old-fashioned FAT! Yum!

UNCLE EMIL'S CZECH-STYLE SAUERKRAUT

Steps:

• Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
• Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
• Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
• Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
• All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
• NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.

ROASTED PORK & SAUERKRAUT WITH CZECH DUMPLINGS

Steps:

• 1. Place pork loin in roasting pan. Slice onion and place around the roast. Salt and pepper to season. Add a little water in pan for moisture. Cover and bake for 2 hours. Drain juices from sauerkraut. Remove roast from oven and pour sauerkraut over the roast. My mom always used Bavarian style sauerkraut with caraway seeds. Put roast back in the oven for another 45 minutes.
• 2. After you put roast back in the oven, butter 2 slices of bread and fry them in a skillet until browned.
• 3. Mix eggs, milk, salt and butter With a spoon mix until all is moistened and then beat with a spoon until all dry ingredients are gone. Let set for 30 minutes. Add diced fried bread and let set another 5 minutes. Salt a large pot of water and bring it to a rolling boil. Make balls from dough about the size of small apples with floured hands and drop into boiling water Boil with lid set slightly to the side for 10 minutes. Remove lid and boil 5 more minutes. Remove from water and serve covered with sauerkraut.

ROAST PORK WITH SAUERKRAUT AND DUMPLINGS

Steps:

• 1. Place pork roast in 13x9" roasting pan. Cut onion into wedges and tuck around roast in bottom of pan, and a few across the top. Sprinkle garlic powder, salt and pepper over roast. Bake @ 400 degrees for the first hour and then reduce heat to 350 degrees until done. (Note: You want the onions to caramelize so the juices are a nice dark brown when the roast is finished cooking. Adding 1/4 cup of water after the first hour helps attain this for you. These juices are for the sauerkraut & dumplings and the darker, the better!)
• 2. In a large mixing bowl, measure 4 cups of flour. Make a well in the center of the flour and break the 4 eggs into the well. Begin stirring the eggs and drawing the flour into the egg as you stir. Gradually add the 2 cups of water. Sometimes it doesn't need quite the 2 cups... Stop adding water then the dough is fairly firm but sticky.
• 3. Bring 4 quarts of water to a boil in large pot. Using a soup spoon, scoop spoonfuls of the batter into the boiling water. Reduce the heat a tad and boil for 10 minutes. Watch the pot... this will foam up and start to spill over if not watched!
• 4. Drain the dumplings and return them to the pot. Add the 2 cans of sauerkraut to the dumplings and simmer on low until the roast is ready to come out of the oven.
• 5. The last and most important step... put the pork drippings and cooked onion into the sauerkraut & dumplings. This adds amazing flavor and the sauerkraut is a nice golden brown.
• 6. We always have this with applesauce on the side. Makes it complete!