Czech
Vepřo Knedlo Zelo
Czech roast pork with caraway, bread dumplings, sweet-sour sauerkraut, and onion-rich pan gravy.
8 servings · 60 minutes prep · 45 minutes cook
Ingredients
Roast Pork
- 3 1/2 pounds boneless pork shoulder, tied into an even roast
- 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon caraway seeds, lightly crushed
- 5 garlic cloves, finely grated
- 1 teaspoon freshly ground black pepper
- 1 tablespoon lard
- 2 large yellow onions, sliced 1/4 inch thick
- 1 cup unsalted chicken stock, plus more as needed
Bread Dumplings
- 3/4 cup whole milk, warmed to 105°F
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour, plus more for shaping
- 1 teaspoon Diamond Crystal kosher salt
- 1 large egg, beaten
- 1 stale plain white roll, cut into 1/3-inch cubes
- 1 teaspoon neutral oil
Braised Sauerkraut
- 2 tablespoons lard
- 1 medium yellow onion, finely diced
- 1 teaspoon caraway seeds
- 2 pounds refrigerated sauerkraut, drained with 1 cup brine reserved
- 1 cup unsalted chicken stock
- 1 medium russet potato, peeled and finely grated
- 1 tablespoon granulated sugar, plus more to taste
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
Directions
Dry-Brine and Roast the Pork
- Rub the pork with the salt, caraway, garlic, and pepper. Refrigerate uncovered for at least 8 hours and up to 24 hours. Let stand at room temperature for 45 minutes before roasting.
- Heat the oven to 325°F. Melt the lard in a Dutch oven over medium-high heat and brown the pork on every side, 10 to 12 minutes. Transfer it to a plate. Spread the onions in the pot, set the pork on top, and add the stock. Cover and roast until the pork is almost fork-tender, 1 3/4 to 2 1/4 hours.
Make the Bread Dumplings
- Meanwhile, stir the warm milk, yeast, and sugar together; rest until foamy, 8 to 10 minutes. Combine the flour and salt in a bowl. Add the yeast mixture and egg, then knead until smooth and elastic, 8 to 10 minutes. Knead in the bread cubes without crushing them. Cover and let rise until nearly doubled, about 1 hour.
- Divide the dough in half and shape two tight 7-inch logs on a lightly floured surface. Cover and rest 15 minutes. Bring a wide pot of salted water to a gentle simmer. Oil the logs lightly, add them to the water, cover, and simmer for 20 minutes, turning once. When the centers reach at least 190°F, transfer to a board and immediately pierce several times with a skewer. Slice into 1/2-inch rounds with taut kitchen twine.
Braise the Sauerkraut
- For the sauerkraut, melt the lard in a saucepan over medium heat. Cook the onion and caraway until the onion is golden, 8 to 10 minutes. Add the sauerkraut and stock; cover and simmer 20 minutes. Stir in the grated potato and simmer uncovered, stirring often, until lightly thickened, 10 to 15 minutes. Season with the sugar and salt, then add reserved brine by tablespoons until pleasantly sweet-sour.
Brown the Pork and Finish the Jus
- Uncover the pork, raise the oven to 425°F, and roast until deeply browned and a skewer slides in with slight resistance, 20 to 30 minutes; the center should be 185°F to 190°F for tender, sliceable meat. Transfer to a board and rest 20 minutes.
- Spoon excess fat from the pot. Simmer the onions and pan juices until lightly thickened, adding a splash of stock if too concentrated. Slice the pork across the grain and serve with the bread dumplings, sauerkraut, and onion-rich pan gravy.
