Vepřo Knedlo Zelo
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4
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Calories
316 kcal
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Course
Main Course
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Cuisine
Czech
Vepřo Knedlo Zelo
Description
Vepřo Knedlo Zelo centers on a well-seasoned pork shoulder rubbed with caraway seeds, black pepper, salt, and pressed garlic, then roasted atop a bed of roughly chopped onions. The pork lard greases the roasting pan, while water added during cooking keeps the meat moist. The low oven temperature and slow roasting, with occasional turning and stirring, ensure even browning and tender meat.
The accompanying gravy is made by reducing the roasting pan onions and drippings on the stovetop until concentrated. This results in a sauce rich in flavor from garlic, caraway, and caramelized onions, characteristic of Czech culinary tradition. The meat’s crust provides texture contrast to its tender interior.
This dish serves as the pork component in the traditional Czech meal Vepřo Knedlo Zelo, often combined with bread dumplings and sauerkraut. It is suitable for family meals or cultural exploration of Czech cuisine. Portions typically serve 4-6 people.
To accelerate initial roasting, covering the pan is possible for the first 30 minutes, then finishing uncovered for a browned crust. If the gravy tastes weak, further boiling down enhances depth. Pork shoulder is preferred for its balance of fat and meat, contributing succulence.
Ingredients
- 2 pounds pork shoulder
- 6 medium onion peeled and roughly chopped
- 5 cloves garlic peeled and pressed
- 1 Tablespoon pork lard (or canola / sunflower oil)
- 1 teaspoon caraway seeds ground
- 1 Tablespoon all-purpose flour
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper ground
- 3 cups water
Instructions
- Before you start cooking: Preheat the oven to 320 °F. Cut 6 medium onions roughly. Peel 5 cloves garlic and press them.
- Season 2 pounds pork shoulder with 2 teaspoons salt. Dust it with 1 teaspoon ground black pepper and 1 teaspoon ground caraway seeds from all sides. Then rub the pressed garlic onto the pork.
- Grease a roasting pan with 1 Tablespoon pork lard. Pour the onion over the bottom of the pan. Place the seasoned meat on the onion. Pour in 1 cup of water.
- Roast the pork uncovered for 2-2.½ hours or until soft. Flip the meat from time to time, that it has a nice brown color over the whole surface. Also, stir the onion occasionally to prevent it from burning. If all the water evaporates, add ⅓ cup more.
- Transfer roasted meat to a clean plate, cover with foil, and keep it warm.
- Make the gravy: Place the uncovered roasting pan with onion on the stove over medium heat. Reduce the juices to a necessary minimum. Stir occasionally.
- Lower the heat and add 1 Tablespoon all-purpose flour. Fry for 1 minute, stirring continuously, preferably with a flat spatula to scrape the bottom of the pan and prevent the flour from burning.
- Gradually pour in 2 cups of lukewarm water, stirring well. Bring the mixture to a boil, then reduce the heat to one-third and let the gravy simmer for 20 minutes.
- Strain the gravy through a sieve—season with pepper and salt to fit your taste.
- Serve warm: a slice of pork roast, braised sauerkraut, and sliced dumplings. Pour the sauce in the middle, allowing it to partially cover the meat, sauerkraut, and dumplings.
Notes
- This recipe yields 4-6 servings of the pork portion in the traditional Czech meal.
- If the gravy is too mild, boil and reduce it further to intensify the flavors.
- Pork shoulder is ideal for this dish because its fat content makes the roast tender during slow cooking.
- Caraway seeds are a distinctive Czech spice here; do not substitute with cumin.
- Cover the roasting pan for the first 30 minutes to speed cooking, then remove to develop a browned crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 113mg | 5% |
| Potassium | 736mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 15mg | 17% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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