Vepřo-knedlo-zelo recipe

The Czech Sunday roast whose name simply lists its three parts: pork, bread dumplings and sour cabbage cooked with caraway.

4 hours and 15 minutesmedium11 ingredients

Ingredients

• 700 g sauerkraut
• 1200 g pork shoulder
• 1 bread dumplings
• 2 tbsp caraway seeds
• 3 onions
• 3 clove garlic
• 2 tbsp lard
• 2 tbsp plain flour
• 1 tbsp sugar
• 2 tsp salt
• 1 tsp black pepper

How to make Vepřo-knedlo-zelo

1. Rub 1.2 kg of pork shoulder with 2 tsp salt, 1 tsp black pepper and 2 tbsp caraway seeds, and leave it an hour at room temperature.
2. Set the meat fat side up in a roasting tin on 2 sliced onions and 3 crushed garlic cloves, pour in 300 ml water, cover and roast 2.5 hours at 160 °C, basting every 30 minutes.
3. Uncover for the last 30 minutes at 200 °C so the fat crisps.
4. Meanwhile fry 1 chopped onion in 2 tbsp lard, add 700 g sauerkraut with its brine, 1 tsp caraway, 1 tbsp sugar and 200 ml water, and simmer 40 minutes. Do not swap in fresh cabbage: the sourness is the dish.
5. Thicken the sauerkraut with 2 tbsp flour whisked into a little cold water and cook 5 minutes more.
6. Strain the roasting juices, skim the fat, boil them and thicken with 2 tbsp flour to make the gravy.
7. Steam the bread dumplings 10 minutes and cut them into 1.5 cm slices with a thread rather than a knife.
8. Slice the pork, plate sauerkraut, dumplings and meat side by side and pour the hot gravy over everything.

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