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Name: Vepřo knedlo zelo
Total time: 2 h 45 min
Yield: Serves 4
Cuisine: Czech Republic
Ingredients: 1.2 kg pork shoulder; 5 cloves garlic; 2 tsp caraway seeds; 2 tsp salt; 1/2 tsp black pepper; 3 tbsp lard; 600 g sauerkraut; 1 onion; 1 tbsp sugar; 400 g wheat flour; 200 ml milk; 1 egg; 15 g fresh yeast; 80 g stale white bread

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Czech Republic2 h 45 minServes 4già cucinato

Vepřo knedlo zelo

Ingredienti14

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

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Preparazione

Rub the pork with crushed garlic, caraway, salt, and pepper. Leave it to rest while the oven heats to 180°C.
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.
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.
Shape the dough into two rolls, simmer them in salted water for about 20 minutes, then slice with a thread or sharp knife.
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.
Rest the pork briefly, slice it, and serve with the dumplings, stewed sauerkraut, and a spoon of pan juices.