Bravčové výpečky: roasted pork with sauerkraut

Tip: tap a step to mark it as done.

1. Season the pork

   15 min

   Preheat the oven to 180 °C (350 °F). Cut the pork neck into roughly 4 cm cubes. Crush the garlic, mix it with the salt and caraway seeds, and rub the mixture all over the meat.

2. Roast covered

   1 hr

   Put the lard in a roasting pan and arrange the meat in a single layer. Pour in 200 ml water, cover, and roast at 180 °C (350 °F) for 1 hour.

3. Roast uncovered

   30 min

   Uncover the roasting pan, turn the meat, and roast for another 30 minutes, until the meat is browned on the outside and the pan juices have darkened. Add a tablespoon of hot water as needed.

4. Braise the sauerkraut

   30 min

   Meanwhile, sauté the finely chopped onion in the lard until softened. Add the sauerkraut, caraway seeds, and 200 ml water, cover, and simmer for 25 minutes. Sprinkle with the flour, stir, season with the sugar, and simmer for another 5 minutes to thicken.

5. Serve

   Serve the roasted pork with the braised sauerkraut and steamed bread dumplings, and drizzle with the pan juices.

Tip: Pork neck or shoulder makes the juiciest roasted pork; pork loin tends to dry out. The meat is done when you can easily pierce it with a fork.

This recipe was translated from the Slovak original: Bravčové výpečky z krkovičky s dusenou kapustou