Roast pork with sauerkraut and potato dumplings│CZECH NATIONAL FOOD!
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Roast pork, sauerkraut and potato
Roast pork, sauerkraut and potato dumplings is Czech typical and national food also known as "Vepřo Knedlo Zelo" (means pork, dumplings, sauerkraut). Knedlo zelo vepřo, also known as "dumplings, cabbage, and pork" is a traditional Czech dish that consists of roasted pork with sauerkraut and steamed potatoe dumplings. The sauerkraut is typically seasoned with caraway seeds and sugar, giving it a slightly sweet and tangy flavor. The pork is cooked until it is tender and juicy. The dumplings are made from a mixture of flour, eggs and potatoes, and are steamed until they are light and fluffy.
Pork meat:
4 large onions
1-1.5 kg pork neck in one piece
2 teaspoons of ground cumin
6 cloves of garlic
salt, ground pepper
pork lard/oil
400 ml of beer or broth
1 tablespoon of plain flour
Potato dumplings:
500 g of type A boiled potatoes
250 g of semolina for babies
1 egg
1/2 tablespoon of cornstarch
2 teaspoons of salt
Braised white cabbage:
1 jar of sterilized white cabbage
1 teaspoon of ground cumin
1-2 tablespoons of lard
50-70 g of bacon
1 white onion
1 tablespoon of plain flour
sugar, vinegar for seasoning
salt to taste
How to prepare roasted pork with cabbage and potato dumplings:
1. PORK: First, preheat the oven to 140°C. Add finely sliced onions to the bottom of a baking dish. Rinse the meat, season with salt, pepper, caraway seeds, and spread with pressed garlic cloves. Add a little lard or oil to the baking dish, pour 200 ml of beer, cover, and bake for 3 hours. Meanwhile, prepare the cabbage and dumplings.
2. DUMPLINGS: Boil potatoes with the skin on, let cool, and then peel. Grate the potatoes half finely and half coarsely, add an egg, a teaspoon of salt, and half a tablespoon of solamyl. Work the dough with your hands and add semolina. Once all the semolina is mixed in, divide the dough into 2 pieces and shape 2 rolls with a diameter of 5 cm. Put the rolls in boiling water with a teaspoon of salt, lift them off the bottom after a minute, and cook for 20 minutes.
3. CABBAGE: Pour the contents of the jar into a pot, add caraway seeds and salt, and cook for 25 minutes. Fry diced bacon and onions in a pan until golden brown, dust with flour, stir for a minute, and then add to the cabbage. Cook everything together until thickened and season with sugar to taste.
4. Once the pork is done, remove it from the baking dish and let it rest for 20 minutes so it doesn't release juices due to a thermal shock. Then cut it into slices about 1.5 cm thick. Pour the baked juice with onions into a saucepan and start heating it up. If you have a suitable baking dish, you can heat up the juice in it.
5. Let the juice evaporate and dust the fat and onions with flour, briefly fry, and then pour in 200 ml of broth or cold beer. Cook the gravy for 20 minutes to thicken.
Serve the pork with cabbage and dumplings, topped with the sauce made from the baked juice and fat, and don't forget a cold beer.
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Pork meat:
4 large onions
1-1.5 kg pork neck in one piece
2 teaspoons of ground cumin
6 cloves of garlic
salt, ground pepper
pork lard/oil
400 ml of beer or broth
1 tablespoon of plain flour
Potato dumplings:
500 g of type A boiled potatoes
250 g of semolina for babies
1 egg
1/2 tablespoon of cornstarch
2 teaspoons of salt
Braised white cabbage:
1 jar of sterilized white cabbage
1 teaspoon of ground cumin
1-2 tablespoons of lard
50-70 g of bacon
1 white onion
1 tablespoon of plain flour
sugar, vinegar for seasoning
salt to taste
How to prepare roasted pork with cabbage and potato dumplings:
1. PORK: First, preheat the oven to 140°C. Add finely sliced onions to the bottom of a baking dish. Rinse the meat, season with salt, pepper, caraway seeds, and spread with pressed garlic cloves. Add a little lard or oil to the baking dish, pour 200 ml of beer, cover, and bake for 3 hours. Meanwhile, prepare the cabbage and dumplings.
2. DUMPLINGS: Boil potatoes with the skin on, let cool, and then peel. Grate the potatoes half finely and half coarsely, add an egg, a teaspoon of salt, and half a tablespoon of solamyl. Work the dough with your hands and add semolina. Once all the semolina is mixed in, divide the dough into 2 pieces and shape 2 rolls with a diameter of 5 cm. Put the rolls in boiling water with a teaspoon of salt, lift them off the bottom after a minute, and cook for 20 minutes.
3. CABBAGE: Pour the contents of the jar into a pot, add caraway seeds and salt, and cook for 25 minutes. Fry diced bacon and onions in a pan until golden brown, dust with flour, stir for a minute, and then add to the cabbage. Cook everything together until thickened and season with sugar to taste.
4. Once the pork is done, remove it from the baking dish and let it rest for 20 minutes so it doesn't release juices due to a thermal shock. Then cut it into slices about 1.5 cm thick. Pour the baked juice with onions into a saucepan and start heating it up. If you have a suitable baking dish, you can heat up the juice in it.
5. Let the juice evaporate and dust the fat and onions with flour, briefly fry, and then pour in 200 ml of broth or cold beer. Cook the gravy for 20 minutes to thicken.
Serve the pork with cabbage and dumplings, topped with the sauce made from the baked juice and fat, and don't forget a cold beer.
►SUBSCRIBE US ON YOUTUBE: shorturl.at/oGIN5
►THANK YOU FOR LIKES AND NEW SUBSCRIBERS.
#bestrecipes #czechrecipes
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در تاریخ 1402/02/15 منتشر شده
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