Vepřo knedlo zelo

Ingredients14

• pork shoulder1.2 kg
• garlic5 cloves
• caraway seeds2 tsp
• salt2 tsp
• black pepper1/2 tsp
• lard3 tbsp
• sauerkraut600 g
• onion1
• sugar1 tbsp
• wheat flour400 g
• milk200 ml
• egg1
• fresh yeast15 g
• stale white bread80 g

Method

1. Rub the pork with crushed garlic, caraway, salt, and pepper. Leave it to rest while the oven heats to 180°C.
2. Place the pork in a roasting pan with a little water and half the lard. Roast for about 2 hours, basting occasionally, until tender and browned.
3. Warm the milk, stir in the yeast and a pinch of sugar, then mix with flour, egg, and salt into a soft dough. Fold in small bread cubes and let the dough rise for 45 minutes.
4. Shape the dough into two rolls, simmer them in salted water for about 20 minutes, then slice with a thread or sharp knife.
5. Chop the onion and cook it in the remaining lard. Add drained sauerkraut, caraway, sugar, and a splash of water; stew until soft, about 30 minutes.
6. Rest the pork briefly, slice it, and serve with the dumplings, stewed sauerkraut, and a spoon of pan juices.