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

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Czech roast pork with bread dumplings and sauerkraut on a ceramic plate.
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Vepřo knedlo zelo is a Czech comfort-food classic: slow-roasted pork served with soft bread dumplings and tangy sauerkraut.

Roast the pork over onions and caraway until tender, steam the dumplings while it rests, and balance the sauerkraut with a little sweetness.

Let the pork rest before slicing so the juices stay in the meat, and steam the dumplings rather than boiling them directly.

Serving Suggestions

Slice the pork and serve it with two or three dumpling rounds, a generous spoonful of sauerkraut, and pan juices.

Czech roast pork with dumplings and sauerkraut being served from a home-style table.

Recipe Notes

The pork and sauerkraut reheat well. Keep dumplings wrapped and re-steam them briefly so they stay soft.

Czech roast pork with bread dumplings and sauerkraut on a ceramic plate.

Czech Vepřo Knedlo Zelo

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Tender Czech roast pork served with soft bread dumplings and tangy sauerkraut.
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Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Czech
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Roast pork
  • 2 lb boneless pork shoulder
  • 1 medium yellow onion sliced
  • 4 cloves garlic crushed
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • 1.5 tsp fine salt
  • 0.5 tsp black pepper
  • 1 cup water
Dumplings and sauerkraut
  • 8 oz stale white bread cut into cubes
  • 1 cup whole milk warmed
  • 2 large eggs beaten
  • 1 cup all-purpose flour
  • 0.25 cup fresh parsley chopped
  • 24 oz sauerkraut drained
  • 1 tsp brown sugar

Equipment

  • Roasting pan
  • Large bowl
  • Steamer basket
  • Large skillet
  • Serrated knife

Method
 

Roast the pork:
  1. Heat the oven to 350°F (175°C). Rub the pork with the garlic, caraway, marjoram, salt, and pepper.
  2. Place the onion and water in a roasting pan, set the pork on top, and roast covered for 75 minutes. Uncover and roast for 25 to 30 minutes more, until deeply browned and tender.
  3. Transfer the pork to a board and rest for 15 minutes. Reserve the pan juices.
Make the dumplings:
  1. Combine the bread cubes, warm milk, eggs, flour, parsley, and a pinch of salt. Mix gently and let stand for 10 minutes.
  2. Shape the mixture into two compact logs. Steam for 20 to 25 minutes, turning once, until firm. Slice with a serrated knife.
Warm the sauerkraut and serve:
  1. Warm the sauerkraut in a skillet over medium-low heat. Stir in the brown sugar and 2 tablespoons of the pork juices, then cook for 8 minutes.
  2. Slice the pork and serve with the dumplings, sauerkraut, and remaining pan juices.

Nutrition

Calories: 760kcalCarbohydrates: 55gProtein: 46gFat: 36gSaturated Fat: 13gCholesterol: 180mgSodium: 1420mgFiber: 5gSugar: 7g

Notes

  • Do not pack the dumpling mixture too tightly or it will become dense.
  • Slightly tangy sauerkraut balances the rich pork.

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