Roast pork with dumplings and sauerkraut

Vepřo-knedlo-zelo, the Czech national plate — caraway-roasted pork with soft bread dumplings and tangy sauerkraut; the definitive Sunday lunch.

Ingredients

• pork roast700 g
• sauerkraut400 g
• caraway1 tsp
• onion1 pcs
• bread dumpling8 slices
• lard2 tbsp

Method

1. Prep the pork. Pat the pork roast dry and season generously all over with salt, pepper, and the caraway seeds, pressing them in so they stick. Halve the onion and place it cut-side down in a roasting tin — it will support the joint and sweeten the juices.
2. Sear in the tin. Melt the lard in the roasting tin over a high hob heat and brown the pork on all sides until deeply golden, about 3–4 minutes per side. This crust is what gives the finished roast its colour and flavour.
3. Roast the pork. Transfer the tin to an oven preheated to 180 °C (fan 160 °C). Roast for around 75–80 minutes, basting with the pan juices every 20 minutes, until the skin is crisp and the juices run clear when you pierce the thickest part.
4. Braise the sauerkraut. About 30 minutes before the pork is done, tip the sauerkraut into a small saucepan with a splash of water and a pinch of caraway. Simmer gently on a low heat, stirring occasionally, until tender and fragrant — it should look glossy rather than dry.
5. Rest the pork. Lift the pork onto a board, tent loosely with foil, and rest for 10 minutes. Meanwhile, place the roasting tin over a medium hob heat and stir a little water into the sticky pan drippings, scraping up all the caramelised bits to make a simple jus.
6. Steam the dumplings. Set a steamer basket over a pan of simmering water and arrange the bread dumpling slices in a single layer. Cover and steam for 8–10 minutes until heated through and soft but still holding their shape — they should spring back lightly when pressed.
7. Slice and plate. Carve the pork into thick slices and spoon the pan jus over the top. Arrange two or three dumpling slices alongside with a generous mound of sauerkraut, and serve immediately.

Safety & hygiene Important

• Pork internal temperature. Make sure the thickest part of the roast reaches at least 70 °C at the centre — use a meat thermometer if you are unsure, as undercooked pork is unsafe to eat.