CZECH ROAST PORK
Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!
Provided by none
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
- Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
- In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 7.4 g, Cholesterol 119.2 mg, Fat 33.2 g, Fiber 1.7 g, Protein 30.1 g, SaturatedFat 12.1 g, Sodium 1001.9 mg, Sugar 2 g
CZECH ROAST PORK WITH DUMPLINGS & SAUERKRAUT
Steps:
- >ROAST PORK Form paste with veg. oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast, sit 30mins. Preheat oven to 350F Place onions in roasting pan. Add beer. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hr in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 1/2 hours uncovered , or to a minimum internal temp of 160F. (add more beer if pan is drying out) Remove from heat, reserve pan juices. Let sit about 20 mins. In saucepan, bring pan juices to boil. Mix butter and cornstarch to thicken, reduce heat, simmer 5 to 10 mins. >DUMPLINGS Stir flour, baking soda and bak. powder, salt and sugar. Make a well in center, and pour in the eggs and 1 cup of milk. Stir to blend, add enough additional milk to make a moist battery dough, not like pancake batter. Use wooden spoon to beat the dough 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add white bread cubes, stir into the dough until they disappear. Bring large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap cloth around the loaf, and tie the ends. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes. >SAUERKRAUT Fry bacon/onion over med-high heat until bacon cooked and onions golden. Set aside. Place rinsed/drained sauerkraut in saucepan, and add enough water to cover the surface. Bring to simmer over med heat. Add bacon, season with s/p and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
CZECH PORK SOUP
Another soup recipe from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic) - Thanks to my great-uncle Emil (Placek) who married my great-aunt Loretta (Sullivan), my Irish family was exposed to & I grew up loving the Czech cuisine. Soups like this easy-fix + a salad made from their garden of plenty are fond memories of my childhood (Like most soups, time is almost all cook time, but I also allowed 10 min for ingredient prep). *Enjoy* !
Provided by twissis
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
- Simmer for 1 to 1 1/2 hrs till meat is tender.
- Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
- TO SERVE: Place rice (or barley if using) in serving bowls & ladle the soup over it. In true Czech tradition, garnish w/a dollop of sour cream as desired. Just too easy, isn't it?.
- NOTE: This *Cooks Tip* was noted: "For a more substantial soup, dbl the amt of rice (or barley).".
Nutrition Facts : Calories 291.4, Fat 15.6, SaturatedFat 5.4, Cholesterol 60.9, Sodium 84.3, Carbohydrate 19.9, Fiber 1.5, Sugar 2.6, Protein 16.7
CZECH ROAST PORK
Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!
Provided by none
Categories Pork Roast
Time 3h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
- Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
- In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 7.4 g, Cholesterol 119.2 mg, Fat 33.2 g, Fiber 1.7 g, Protein 30.1 g, SaturatedFat 12.1 g, Sodium 1001.9 mg, Sugar 2 g
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