Roast Pork with Sauerkraut

Name: Roast Pork with Sauerkraut (Vepřo, knedlo zelo/Bravčové mäso s kapustou a knedlíky)
Cuisine: Czech
Ingredients: 1 kg/2¼ lb pork joint; 15 g/½ oz/1 tbsp lard or white cooking fat, or butter; 15 g/½ oz/1 tbsp lard or white cooking fat, or butter; 15 g/½ oz/1 tbsp lard or white cooking fat, or butter; 2 garlic cloves, peeled and left whole; 500 ml/17 fl oz/2¼ cups stock; pinch of salt and ground black pepper; pinch of salt and ground black pepper; dumplings or boiled potatoes, to serve; dumplings or boiled potatoes, to serve; 15 ml/1 tbsp vegetable oil; 1 onion, peeled and finely chopped; 5 ml/1 tsp plain (all-purpose) flour; 600 g/1 lb 5 oz sauerkraut, drained and washed; 5 ml/1 tsp caraway seeds; 5 ml/1 tsp caster (superfine) sugar, or to taste

Vepřo, knedlo zelo/Bravčové mäso s kapustou a knedlíky

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

For many, this is the national Czech dish. It contains simple, hearty ingredients. Sauerkraut is often served with meat, and is particularly delicious with pork.

Ingredients

5 ml/1 tsp caraway seeds
1 kg/2¼

Europe
Slovakia
Czech Republic
Main course
Eastern Europe

Method

Rub salt, pepper and the caraway seeds into the pork. Heat the fat in a frying pan and brown the meat. Preheat the oven to 180°C/350°F/Gas 4.
Put the joint in a roasting pan, add the fat from the pan, the onion and garlic, then cover with 250ml/8fl oz/