Znojmo-style pork with pickle gravy: 800 g pork, 150 g pickles and mustard

Tip: tap a step to mark it as done.

1. Prepare the pork

   10 min

   Pat the pork shoulder dry with a paper towel and cut across the grain into slices about 1.5 cm thick. Pound the slices lightly and season with salt and pepper.

2. Brown the pork

   10 min

   Heat the lard in a wide pot. Brown the pork slices on both sides, then remove them from the pot.

3. Cook the onions

   8 min

   Finely chop the onions and cook them in the drippings until golden.

4. Braise

   1 hr 15 min

   Return the pork to the pot with the onions. Add the bay leaves, allspice berries and 400 ml water. Cover and simmer over low heat for about 1 hour 15 minutes, until the pork is tender. Add water as needed.

5. Make the gravy

   10 min

   Remove the pork, then discard the bay leaves and allspice berries. Mix the flour with 100 ml cold water, pour it into the cooking liquid and simmer for 5 minutes, stirring. Stir in the mustard, pickles cut into thin strips and pickle brine, then simmer for another 2 minutes. Season with salt to taste.

6. Serve

   Return the pork to the gravy, heat briefly until warmed through and serve with rice or steamed bread dumplings.

Tip: Add the pickles only after thickening the gravy and simmer them briefly so they stay crisp. Adjust the tartness by adding pickle brine a tablespoon at a time.

This recipe was translated from the Slovak original: Znojemská omáčka s bravčovým plieckom: 800 g mäsa, 150 g kyslých uhoriek a horčica