Vepřo knedlo zelo – pork, dumplings and sauerkraut

Ingredients

• 1.2 kg boneless pork shoulder
• 4 garlic cloves
• 2 onions
• 2 tsp caraway seeds
• 2 tbsp oil
• 4 dl water for roasting tin
• 600 g drained sauerkraut
• 20 g butter
• 1 tsp sugar
• 400 g plain flour
• 5 g dried yeast
• 2 dl lukewarm milk
• 1 egg
• 80 g finely diced white bread
• ½ tsp salt for dumplings
• salt and pepper

Method

1. 1Rub pork with oil, crushed garlic, 1 tsp caraway, salt and pepper. Place in a tin with one sliced onion and water. Roast at 170°C for 2–2½ hours until tender, replenishing water as needed.
2. 2Knead flour, yeast, milk, egg and ½ tsp salt. Fold in bread cubes and rise for 60 minutes. Shape two rolls and rise for 15 minutes.
3. 3Gently boil rolls in salted water for 20–25 minutes, turning halfway. Prick and slice.
4. 4Soften remaining onion in butter. Add sauerkraut, remaining caraway, sugar and 1 dl water and cook covered for 25 minutes.
5. 5Rest pork for 15 minutes. Serve slices with juices, dumplings and sauerkraut.