Vepřo Knedlo Zelo

Vepřo Knedlo Zelo (Czech Roast Pork with Bread Dumplings and Sauerkraut)

A beloved Czech classic, this hearty dish pairs juicy roast pork with soft bread dumplings and tangy sauerkraut, best enjoyed with a cold beer.

Prep

30 min

Cook

120 min

Total

150 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2 lb 10 oz) pork shoulder or neck, skin on if possible
• •2 tsp caraway seeds
• •3 cloves garlic, minced
• •1 tsp salt, for pork
• •1 tsp black pepper
• •1 large onion, quartered
• •1 tbsp oil or lard
• •250 ml (1 cup) beer or water, for gravy
• •400 g (14 oz) all-purpose flour, for dumplings
• •1 tsp salt, for dumplings
• •1 tsp baking powder
• •250 ml (1 cup) milk
• •2 large eggs
• •100 g (3½ oz) stale white bread, crusts removed, cut into 1 cm cubes, about 2 slices
• •500 g (1 lb 2 oz) sauerkraut, drained, rinse if too sour
• •1 medium onion, finely chopped, for sauerkraut
• •2 tbsp butter or lard
• •1 tsp caraway seeds, for sauerkraut
• •1 small apple, peeled and grated, optional
• •1 tsp sugar
• •125 ml (½ cup) vegetable or pork broth

Steps

1. 1 Preheat the oven to 180°C (350°F). Pat the pork dry with paper towels. Make small incisions all over the meat and insert slivers of garlic. Rub the pork with salt, pepper, and 2 teaspoons of caraway seeds. Place the pork in a roasting pan, scatter the quartered onion around it, and drizzle with oil or lard. Roast uncovered for 1.5–2 hours, basting occasionally with the pan juices, until the internal temperature registers 70°C (158°F) on a meat thermometer. Remove the pork from the pan and let it rest for 15 minutes before slicing.
2. 2 While the pork roasts, make the dumplings. In a large bowl, mix the flour, 1 teaspoon salt, and baking powder. In a separate bowl, whisk the milk and eggs together. Pour the liquid into the flour mixture and stir with a wooden spoon until a soft, slightly sticky dough forms. Gently fold in the bread cubes until evenly distributed. Dust your hands with flour and shape the dough into 2–3 logs, each about 5 cm (2 inches) in diameter.
3. 3 Bring a large pot of salted water to a gentle boil. Carefully slip the dumpling logs into the water, reduce the heat to a low simmer, cover the pot, and cook for 20 minutes. Turn the dumplings once halfway through. Remove them with a slotted spoon and let them rest on a cutting board for a few minutes before slicing. Use a wet knife or a piece of thread to cut the dumplings into 2 cm (¾ inch) thick slices.
4. 4 For the sauerkraut, melt the butter or lard in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the remaining 1 teaspoon caraway seeds, the grated apple (if using), and the drained sauerkraut. Add the sugar and broth, bring to a simmer, then cover and cook for 20–30 minutes, stirring occasionally, until the sauerkraut is tender and well flavored. Season with salt and pepper to taste.
5. 5 When the pork is done, transfer it to a cutting board. Skim the excess fat from the pan drippings, leaving behind the browned bits and onion. Place the roasting pan over medium heat, pour in the beer or water, and deglaze by scraping up the browned bits. Simmer for a few minutes until slightly reduced. If you prefer a thicker gravy, whisk in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water and simmer for 2 minutes. Strain the gravy if desired.
6. 6 To serve, slice the rested pork against the grain. Arrange the sliced dumplings on a warm plate, top with the roast pork, and spoon the sauerkraut alongside. Pour the gravy over the pork and dumplings. Serve immediately, ideally with a cold Czech beer.