Thursday, December 23, 2010

Pork Roast, Wine Sauerkraut and Dumplings (Czech)

This is a King of Czech Sunday dinners. Without doubt, only competition is Svíčková, loosely translated as “Roasted beef tenderloin with root vegetable and sour cream sauce” which is quite complex to prepare. Pork roast is so simple: just rub a pork butt, preferably with skin on, with mixture of kosher salt, crushed garlic (I like a lot of it) and caraway seeds, place in roasting pan, pour about ½ cup of water in a pan, cover and place into 375°F preheated oven for ½ hour then lower temperature to 325°F and roast, still covered, for 2 hours turning and basting once halfway through. Increase temp to 375°F, remove cover and roast another ½ hour or till meat is golden and skin is crisp. It is traditionally served with hot sauerkraut and bread dumplings.
Note: Notice the perfectly roasted and crunchy skin at top of plate! Is it ever good!
The King of Czech Sunday dinners is ready for plating with no garnish or just bare minimum.

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