Pečené Vepřové s Kyselým Zelím a Bramborovými Knedlíky

A classic Czech Sunday roast featuring tender, slow-roasted pork shoulder seasoned with caraway and garlic, served alongside homemade braised sauerkraut and soft potato dumplings.

• Prep: 35 min
• Cook: 3 hr
• Total: 3 hr 35 min
• Servings: 7
• Cuisine: Czech
• Difficulty: Medium
• Cost: $3.31/serving

Dietary

• Low-Sodium
• Nut-Free
• Dairy-Free
• High-Protein

Tags

• roast
• comfort food
• savory
• classic
• crowd-pleaser

Ingredients

• 3 pound pork shoulder (boneless, tied)
• 1 tablespoon caraway seeds (crushed)
• 0.5 teaspoon black pepper (freshly ground)
• 3 clove garlic (minced)
• 1 tablespoon olive oil
• 1 yellow onion (large, thinly sliced)
• 2 pound sauerkraut (rinsed and squeezed dry)
• 1 apple (medium, cored and grated)
• 0.5 cup chicken broth (unsalted)
• 1.5 pound russet potatoes (peeled, boiled, and mashed)
• 1 cup all-purpose flour
• 1 egg (large, lightly beaten)
• 0.25 teaspoon ground nutmeg
• 1 quart water (for boiling)

Instructions

1. Preheat oven to 325 degrees Fahrenheit. In a small bowl, combine 1 tablespoon crushed caraway seeds, 1/2 teaspoon black pepper, and minced garlic. Rub this mixture evenly over the entire pork shoulder. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove pork from the pot and set aside. Turn off the heat.
2. Add sliced yellow onion to the same pot and sauté over medium heat for 8-10 minutes, until softened and lightly caramelized. Add rinsed and squeezed sauerkraut and grated apple to the pot. Stir to combine with the onion. Place the seared pork shoulder on top of the sauerkraut mixture. Pour in 1/2 cup unsalted chicken broth.
3. Cover the Dutch oven and transfer to the preheated oven. Roast for 2.5 to 3 hours, or until the pork is very tender and easily shreds with a fork. Baste occasionally with the pan juices. While the pork roasts, prepare the potato dumplings.
4. For the potato dumplings: Boil 1 1/2 pounds russet potatoes until fork-tender. Drain well and let cool slightly, then peel and mash thoroughly (ensure no lumps). In a large bowl, combine the mashed potatoes, 1 cup all-purpose flour, 1 large lightly beaten egg, and 1/4 teaspoon ground nutmeg. Mix until a cohesive dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
5. On a lightly floured surface, divide the dough into 2-3 equal portions. Roll each portion into a log about 1.5 inches in diameter. Cut each log into 1.5-inch thick pieces.
6. Bring a large pot of water to a rolling boil. Carefully drop the potato dumplings into the boiling water (do not overcrowd the pot; cook in batches if necessary). Reduce heat to a gentle simmer. Cook for 10-12 minutes, or until the dumplings float to the surface and are cooked through. Remove with a slotted spoon and keep warm.
7. Once the pork is done, remove it from the oven. Let the pork rest for 10 minutes before slicing or shredding. Adjust seasoning of sauerkraut if desired with a very minimal pinch of salt at this point, if needed for taste.
8. Serve the sliced or shredded roasted pork with a generous portion of the braised sauerkraut and hot potato dumplings. Offer a minimal pinch of salt at the table for guests.

Notes

Leftover pork and sauerkraut store well in the refrigerator for up to 4 days. Dumplings are best eaten fresh, but can be pan-fried the next day for a different texture. This dish is usually served with very little added salt, so guests may add their own to taste.

Nutrition (per serving)

• Calories: 520
• Protein: 38.5 g
• Carbohydrates: 45.2 g
• Fat: 20.8 g
• Fiber: 6.5 g
• Sodium: 125 mg
• Saturated Fat: 7.5 g
• Sugar: 7.1 g
• Cholesterol: 120 mg