Roasted pork flank, sauerkraut, bread dumpling

Last Updated on December 8, 2024

A classic that will please most Czechs. A marinated piece of pork belly sautéed in onion and served sliced together with a bun dumpling and sautéed sauerkraut.

Ingredients:

1 kg of pork belly 2-4 pieces garlic cloves 2 pcs larger onions 300 ml pork broth 1 tbsp of cumin A few black peppercorns salt For sauerkraut: 600 g of sauerkraut 1 tbsp of lard 1 pc cheese potatoes 1 pc onions 1 pc onions cumin water sugar salt For the bun: 380 g coarse flour 300 g milk 145 g of jam (rolls, lids) 10 g salt 8 g baking powder 1 pk eggs water to cook dumplings

Procedure:

Cut the skin and some of the fat under the skin in several places, preferably in a nice cross, then rub the meat and skin with the seasoning paste prepared by crushing garlic cloves in a mortar with black peppercorns and grains of salt, let the meat rest for a while<

Place the onion rings in the baking dish, place the meat on the onions, sprinkle with cumin and pour the broth over the meat

Bake in a preheated oven at 220 °C for 30 minutes, covered, then reduce the oven temperature to 160 °C and bake for another 1.5 to 2 hours, uncover the baking dish for the last hour

Take the meat out, let it rest for a while, then slice the meat and serve it nicely laid on the cabbage, lightly covered with the juices from the fat, in this case together with bread dumplings and sauteed sauerkraut.

Preparation of sauerkraut:

Cut and rinse the cabbage

Steam the onion in the lard, add the cabbage, cumin, salt, water and simmer for about twenty minutes, then grate the raw potato, boil and season with sugar.

Preparation of bun dumplings:

Sieve the flour together with the baking powder, set aside a small amount of flour to roll out the dumplings

Add a little salt, whisk the eggs with a little lukewarm milk and the remaining milk and mix lightly until a dough forms, into which stir in the sliced bun

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Remove the cooked dumplings and immediately pierce with a fork to let the steam escape.

Note:

Photo: Naďa Indruchová

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