Vepřo Knedlo Zelo (Roast Pork with Sauerkraut and Bread Dumplings)

Vepřo Knedlo Zelo (Roast Pork with Sauerkraut and Bread Dumplings)

A hearty and robust Czech classic: succulent roast pork shoulder with ultra-crispy crackling, served alongside tangy braised sauerkraut and soft, airy bread dumplings.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Pat the pork shoulder dry with paper towels. Rub the scored skin generously with 1 tablespoon salt and 1 teaspoon black pepper, ensuring to get into the score marks. Mix the minced garlic and 2 tablespoons caraway seeds, then rub all over the meaty side of the pork.
  2. Place the pork shoulder, skin-side up, in a roasting pan. Scatter 1 large roughly chopped yellow onion around the pork. Pour 2 cups chicken broth (or beer) into the bottom of the pan.
  3. Roast for 30 minutes at 375 degrees Fahrenheit. Reduce oven temperature to 325 degrees Fahrenheit and continue roasting for 2 1/2 to 3 hours, or until the pork is fork-tender and the internal temperature reaches 195-205 degrees Fahrenheit. For extra crispy crackling, increase heat to 400 degrees Fahrenheit for the last 15-20 minutes, watching carefully.
  4. While the pork roasts, prepare the braised sauerkraut. In a large pot or Dutch oven, render the 4 ounces chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
  5. Add 1 medium finely chopped yellow onion to the bacon fat and sauté for 5-7 minutes until softened. Stir in the 1 large grated Granny Smith apple and cook for another 2 minutes.
  6. Add the rinsed and drained sauerkraut, 1 teaspoon caraway seeds, 2 tablespoons sugar, 1/2 cup water (or chicken broth), and 1/2 teaspoon black pepper to the pot. Stir well. Bring to a simmer, then reduce heat to low, cover, and braise for 45-60 minutes, stirring occasionally, until the sauerkraut is tender and flavors are melded. Season with additional salt and black pepper to taste. Stir in the reserved crispy bacon.
  7. Prepare the bread dumplings (Houskové Knedlíky). In a large bowl, combine 2 1/4 cups all-purpose flour, 1 teaspoon instant dry yeast, 1 tablespoon sugar, and 1 teaspoon salt. Stir well.
  8. Add 1 1/2 cups lukewarm milk, 2 large egg yolks, and 2 tablespoons melted butter to the flour mixture. Mix with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more all-purpose flour, 1 tablespoon at a time.
  9. Gently fold in the 3 cups cubed day-old white bread into the dough. Divide the dough into two equal portions. Form each portion into a cylindrical log, about 2 1/2 inches in diameter and 10 inches long. Place on a lightly floured baking sheet, cover with a clean kitchen towel, and let rise in a warm place for 45-60 minutes, or until almost doubled in size.
  10. Bring a large pot of salted water to a gentle simmer. Carefully place the risen dumpling logs into the simmering water. Cook for 18-20 minutes, turning once halfway through. Remove from water and immediately prick with a fork several times to release steam. Let cool slightly, then slice into 3/4-inch thick rounds.
  11. Once the pork is roasted, remove it from the oven and let it rest on a cutting board, tented with foil, for 15-20 minutes before slicing or pulling apart. Collect any pan juices to serve with the pork.
  12. Serve slices of roast pork with a generous helping of braised sauerkraut and sliced bread dumplings. Spoon pan juices over the pork.

Notes

Ensuring the pork skin is very dry before roasting is crucial for achieving crispy crackling. Braised sauerkraut often tastes even better the next day.

Nutrition (per serving)