Knedlo vepřo zelo (Pork, dumplings and sauerkraut)

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Knedlo vepřo zelo (Pork, dumplings and sauerkraut)
Knedlo vepřo zelo (Pork, dumplings and sauerkraut)
Servings:Serves 6
Calories per serving:830
Ready in:1 day, 2 hours, 30 minutes
Prep. time:1 day, 30 minutes (including refrigeration time)
Cook time:2 hours
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:10th January 2017
This recipe needs advance preparation!


One of the Czech Republic's national dishes.

Ingredients

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For the pork

For the dumplings

For the sauerkraut

To finish

Method

  1. Pat the pork dry and rub all over with crushed garlic, salt, pepper and ground caraway.
  2. Leave the joint to rest in the fridge for 24 hours.
  3. Melt the lard in your roasting tin and add the finely chopped onion.
  4. Place the joint on top of the onion, add a cup of water, cover and roast in a preheated oven at 140° C (257° F - gas 1), [fan oven 120° C] for approximately one hour.
  5. After this time, uncover and roast for another hour until the colour is satisfactory.
  6. In the meantime prepare the dumplings and sauerkraut.
  7. Crumble the yeast into a cup, add sugar, some tepid milk and leave to activate.
  8. In a bowl add flour, white rolls and salt.
  9. Add activated yeast and the rest of the milk, followed by the egg.
  10. Work into a smooth dough, and leave covered in a warm place until the dough rises.
  11. When the dough has risen, split into two halves and roll out into long oval logs, and add into a pan of boiling salted water.
  12. Boil for 18 minutes, turning over half way.
  13. When they are cooked, take the dumplings out of the water and pierce in various places with a fork, to let the steam out.
  14. Cut into slices using a knife immediately.
  15. For the sauerkraut, melt some lard in a pan and fry the chopped onion and bacon.
  16. Drain the sauerkraut, (keeping the juice aside), chop roughly, and add to the pan with the juice.
  17. Add salt and caraway and leave to simmer until softened.
  18. Then sweeten with sugar and thicken with a sprinkling of flour, and leave to cook for a further 15 minutes.
  19. Take the joint out of the roasting tin and leave to rest.
  20. Put your roasting tray onto the hob and reduce the remaining juices.
  21. When the water evaporates and all that is left is the fat, sprinkle over a bit of flour, add water and simmer for another 10 minutes.
  22. Season to taste with salt and pepper.
  23. Slice the meat and serve the rested meat slices with the sauerkraut and dumplings then top with the gravy.

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