Czech Roast Pork with Sauerkraut and Bread Dumplings

Name: Czech Roast Pork with Sauerkraut and Bread Dumplings
Prep time: 40 min
Cook time: 210 min
Total time: 250 min
Yield: 6
Ingredients: 1.25 kg pork collar; 500 g sauerkraut; 500 ml milk at room temperature; 2 onions, finely chopped; 100 g lard; 100 g bacon; 20 g fresh yeast; 5 clove garlic; 100 ml vinegar; 1 tbsp cumin seeds freshly crushed; 1 tbsp plain flour; 0.5 tsp caraway seeds; 1 egg; 1 bread roll diced; 1 pinch granulated sugar; 1 tbsp lard for brushing

Experience the ultimate comfort of a traditional Czech classic featuring tender roasted pork collar, tangy braised sauerkraut, and soft, homemade bread dumplings. This hearty meal is perfect for a cozy family Sunday dinner.

Servings6 Portions

Prep Time40 Mins

Cook Time210 Mins

Difficulty

Intermediate

Ingredients

pork collar
1.3 kg
sauerkraut
500 g
milk at room temperature
500 ml
onions, finely chopped
2
lard
100 g
bacon
100 g
fresh yeast
20 g
garlic
5 clove
vinegar
100 ml
cumin seeds freshly crushed
1 tbsp
plain flour
1 tbsp
caraway seeds
0.5 tsp
egg
1
bread roll diced
1
granulated sugar
1 pinch
lard for brushing
1 tbsp

Step-by-Step Instructions

Preheat your oven to 140°C (120°C fan/gas 1). Season the pork collar with salt and pepper, sprinkle with cumin, and rub the crushed garlic thoroughly into all sides of the meat. Place the pork in a roasting pan on top of the chopped onions, add 100g of lard and 250ml of hot water. Cover and roast for approximately 3 hours until the meat is completely tender.

Prepare the dumpling base by mixing the flour, egg, fresh yeast, sugar, and a pinch of salt with the lukewarm milk. Allow the mixture to stand for 5 minutes to activate the yeast.

Knead the mixture into a soft dough, then fold in the diced bread rolls. Cover and leave the dough to rise in a warm place for about 1 hour. Once risen, shape the dough into 3 or 4 uniform logs.

Bring a large pan of salted water to a boil and cook the dumpling logs for 18 minutes, turning them halfway through. After cooking, remove and pierce them all over with a skewer to release steam. Lightly brush with lard to prevent sticking and keep warm; slice into rounds just before serving.