Vepřo knedlo zelo

Method

1. 1

   Step 1

   Rub the pork all over with the salt, caraway (opens in a new tab), garlic (opens in a new tab) and lard (opens in a new tab). Put the sliced onion (opens in a new tab) in a roasting dish, set the pork on top, skin side down, and pour in the beer (opens in a new tab).

   • 10 min
   • Baking dish (opens in a new tab)
2. 2

   Step 2

   Roast covered with foil for 1 hour, then turn skin side up, uncover and roast until tender and golden, basting with the juices and adding water if the tin dries out.

   • 120 min
   • 170°C
   • Oven (opens in a new tab)

   Food safety: Pork shoulder should be well over 63 °C — around 85–90 °C for sliceable tenderness.

3. 3

   Step 3

   Meanwhile, for the cabbage (opens in a new tab), soften the onion (opens in a new tab) in the lard (opens in a new tab), add the cabbage, caraway (opens in a new tab), salt and water and braise covered until tender, about 40 minutes.

   • 40 min
   • low heat
   • Saucepan (opens in a new tab)

   

4. 4

   Step 4

   Sprinkle the flour over the cabbage (opens in a new tab), stir, then add the sugar (opens in a new tab) and vinegar and simmer for a few minutes until glossy and sweet-sour.

   • 5 min
   • low heat
5. 5

   Step 5

   Rest the pork 15 minutes, then slice. Serve with bread dumplings and cabbage (opens in a new tab), with the roasting juices spooned over everything.