Yield 6 6 Number Of Ingredients 30 Steps:
ROAST PORK Form paste with veg. oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast, sit 30mins. Preheat oven to 350F Place onions in roasting pan. Add beer. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hr in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 1/2 hours uncovered , or to a minimum internal temp of 160F. (add more beer if pan is drying out) Remove from heat, reserve pan juices. Let sit about 20 mins. In saucepan, bring pan juices to boil. Mix butter and cornstarch to thicken, reduce heat, simmer 5 to 10 mins. >DUMPLINGS Stir flour, baking soda and bak. powder, salt and sugar. Make a well in center, and pour in the eggs and 1 cup of milk. Stir to blend, add enough additional milk to make a moist battery dough, not like pancake batter. Use wooden spoon to beat the dough 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add white bread cubes, stir into the dough until they disappear. Bring large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap cloth around the loaf, and tie the ends. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes. >SAUERKRAUT Fry bacon/onion over med-high heat until bacon cooked and onions golden. Set aside. Place rinsed/drained sauerkraut in saucepan, and add enough water to cover the surface. Bring to simmer over med heat. Add bacon, season with s/p and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
Time 2h15m Number Of Ingredients 7 Steps:
Rinse and dry the pork shoulder. If the meat is irregular in shape, tie it with kitchen string. Peel and mash the garlic. Rub the surface of the pork on all sides with garlic, salt, and crushed caraway seeds. Peel the onion and cut it into wedges. Grease a roasting pan with lard, spread the onions on it. Place the seasoned meat on the onion base. Pour about ½ cup (120 ml) of water into the bottom of the roasting pan. Roast in a preheated oven at 400 °F (200 °C) - lower and upper heating only - for 30 minutes. Then reduce the temperature to 300 °F (150 °C) and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water. Set the finished roast aside, transfer the roasted juices and onions to a sieve placed over a clean pot, and strain. Press the rest of the onions through the sieve. Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.
Time 3h30m Yield 8 Number Of Ingredients 11 Steps:
In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
Time 12m Yield 8 Number Of Ingredients 9 Steps:
Gather the ingredients. Heat the oven to 400 F. Trim excess fat from the pork. Save the fat, if desired, to be rendered later and used for frying. Rub salt and pepper, to taste, into the meat. Heat the 3 tablespoons lard or vegetable oil in a large skillet. When the lard or oil is hot, carefully place the meat in the skillet and brown on all sides. Place the browned meat in a roasting pan large enough to accommodate it, but with the not too much extra room (otherwise the juices will evaporate too quickly). On the meat, sprinkle 1 tablespoon dried marjoram, 2 tablespoons caraway seeds, 2 tablespoons chopped fresh parsley, and 1 cup water. Then lay the onion slices on top of the meat. Place in the oven and roast for 1 1/2 to 2 hours, basting with pan juices every 15 to 20 minutes, and adding water as necessary. If the meat is browning too fast, cover loosely with aluminum foil. When the meat is done, remove it to a serving platter. Skim any fat from the surfaces of the pan juices and add salt and pepper to taste. Serve slices of the pork with sliced dumplings covered with pan juices. Don’t forget the side of cabbage-red is preferred! Leftover meat slices make terrific sandwiches. Source: I adapted this recipe from one in “The Best of Czech Cooking” by Peter Trnka (Hippocrene Books Inc., 2009).
