Today, I'm bringing a taste of Czech heritage to your kitchen with my traditional Czech Roast Pork (Vepřová pečeně) served with bread dumplings and sauerkraut. This dish is a quintessential part of Czech cuisine and perfect for a hearty family dinner. Let's dive into the rich flavors of Central Europe! #CzechCuisine #RoastPork #TraditionalCooking
Prepare the pork: Rub the pork shoulder with mustard, caraway seeds, salt, and pepper. Let it marinate for at least 2 hours, or overnight for deeper flavor.
Preheat your oven to 180°C (350°F). In a roasting pan, place the sliced onions and minced garlic at the bottom, and lay the marinated pork on top. Pour the dark beer around the pork. Cover with aluminum foil.
Roast the pork in the preheated oven for about 2 hours. After the first hour, remove the foil to let the pork brown and crisp up.
While the pork is roasting, prepare the dumplings: Dissolve the sugar and yeast in lukewarm milk. Let it sit until frothy. In a large bowl, mix the flour and salt. Add the yeast mixture, eggs, and mix until you form a dough. Gently fold in the bread cubes.
Let the dough rise in a warm place until doubled in size, about 1 hour. Shape the dough into two or three loaves. Bring a large pot of salted water to a boil. Carefully place the dumplings in the water and let them boil for 20 minutes, turning halfway through.
Remove the dumplings from the water, let them cool slightly, and slice.
Serve the roasted pork sliced with a side of warm sauerkraut and freshly sliced bread dumplings.
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