Quirky Foodster
  1. Back

Lunches

Roast Pork with Dumplings and Sauerkraut

★ ★ ★ ★ ★ (0)

Ingredients

  • 1.2 kg (2.6 lb) pork shoulder, skin scored
  • 2 tsp caraway seeds
  • 4 garlic cloves, crushed
  • 1 onion, quartered
  • 500 g (1.1 lb) sauerkraut
  • 1 tbsp lard or oil
  • 1 tsp sugar
  • 200 ml (3/4 cup) pork or vegetable stock
  • Salt and black pepper, to taste
  • Bread dumplings (knedlíky), to serve

Method

  1. Preheat the oven to 200°C (390°F). Rub the pork with salt, pepper, caraway and garlic.
  2. Place the pork on a bed of onion in a roasting tray and roast for 20 minutes, then reduce heat to 160°C (320°F) and roast for a further 90 minutes until tender, basting occasionally.
  3. Meanwhile, heat the lard in a saucepan, add the sauerkraut and sugar, and simmer with the stock for 30-40 minutes until soft, stirring occasionally.
  4. Rest the pork for 10 minutes, then slice thickly.
  5. Serve the pork with warm sauerkraut and slices of bread dumpling, spooning over the pan juices.

Introduction: This trio of roast pork, bread dumplings and sauerkraut is considered the quintessential Czech pub lunch, so
iconic it is affectionately shortened to 'vepřo knedlo zelo' as a single phrase.

Cultural Background: This trio of roast pork, bread dumplings and sauerkraut is considered the quintessential Czech pub lunch, so
iconic it is affectionately shortened to 'vepřo knedlo zelo' as a single phrase. It represents the hearty,
meat-and-starch backbone of traditional Czech cuisine, often paired with a pint of Czech pilsner.

Tips: Scoring the pork skin and roasting uncovered for the final stretch helps achieve crisp crackling.

Variations: Smoked pork knee (koleno) is sometimes used instead of shoulder for a smokier flavour.

Storage: Refrigerate pork and sauerkraut separately in airtight containers for up to 3 days.

Reheating: Reheat pork slices covered in the oven at 160°C (320°F) until warmed through; reheat sauerkraut on the
stovetop.

Nutrition: Approx. 520 kcal, 38g protein, 32g fat, 20g carbohydrate per serving (serves 6).

FAQs

Q: Can I use a slow cooker for the pork?
A: Yes, cook on low for 6-7 hours for very tender meat, then crisp the skin under a grill.

Q: Is the sauerkraut cooked or raw?
A: It is always gently cooked with a little sugar and stock to mellow its sharpness.

© Arscale 2026