Czech Roast Pork with Bread Dumplings and Caraway Sauerkraut

What you need

• 1 kg (2 1/4 lb) boneless pork shoulder
• 1 tbsp caraway seeds, 2 tsp for the pork, 1 tsp for the sauerkraut
• 80 g (6 tbsp) lard, 50 g for roasting, 30 g for the onion
• 500 g (1 lb) sauerkraut, drained
• 1 medium onion, finely chopped
• 1 tbsp all-purpose flour, for the sauerkraut roux
• 1 tsp sugar, to taste
• 3 stale white bread rolls, about 150 g, cut in 1 cm cubes
• 1 tbsp butter
• 400 g (3 1/4 cups) plain flour, for the dumplings, plus extra for dusting
• 1/2 tsp instant dry yeast
• 250 ml (1 cup) milk, lukewarm
• 2 egg yolks
• 1 tsp salt, for the dumplings, plus more for the pork and the water

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Pat the pork dry, rub it all over with salt and 2 tsp of the caraway.

2. 2

   Put the pork in a roasting pan with 50 g of the lard and 100 ml of hot water. Roast for 90-120 min, turning once halfway and basting with the pan juices every 20-30 min. Add a splash of hot water whenever the pan runs dry. The pork is done when a knife slides in easily and the center reaches 75 °C (165 °F).

3. 3

   For the dumplings, fry the cubed rolls in the butter in a frying pan for 3-4 min, until lightly golden. Set aside.

4. 4

   Mix the plain flour and yeast in a large bowl. Whisk the milk with the yolks and 1 tsp of salt, pour into the flour and knead for 5-8 min into a smooth dough.

5. 5

   Work in the toasted roll cubes, cover and rest for 30 min.

6. 6

   Shape the dough into 2 oblong loaves about 20 cm long, using floured hands.

7. 7

   Bring a large pot of salted water to a gentle boil. Lower in the dumplings, cover and simmer for 25 min, turning them over halfway.

8. 8

   As soon as the dumplings come out, prick them in several places with a fork to let the steam escape. Cut into 1.5 cm slices with a thread or a sharp knife.

9. 9

   Squeeze the sauerkraut lightly (rinse it first if it is very sharp) and put it in a pot with the remaining 1 tsp of caraway and enough water to just cover. Simmer, covered, for 15 min.

10. 10

    Fry the onion in the remaining 30 g of lard for about 5 min, until golden. Stir in the all-purpose flour and cook for 1 min.

11. 11

    Stir the onion mixture into the sauerkraut and simmer for 10 min more. Season with the sugar and salt to taste.

12. 12

    Lift the pork onto a board and rest it for 15 min. Skim the fat from the pan juices, pour in a splash of hot water, scrape up the browned bits, season and boil for 2 min, then strain.

13. 13

    Slice the pork. Serve with the dumpling slices and sauerkraut, with the juices spooned over.

Imported from apetitonline.cz. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.