Vepřo-knedlo-zelo

Shopping list

• 1000 g pork shoulder — boneless, with a good layer of fat

  Sub
• 2 tsp caraway seeds

  Sub
• 4 clove garlic — crushed

  Sub
• salt and black pepper — to taste

  Sub
• 300 g plain flour — for dumplings

  Sub
• 150 ml whole milk — for dumplings

  Sub
• 1 piece egg — for dumplings

  Sub
• 100 g stale white bread — cut into small cubes, for dumplings

  Sub
• 0.5 tsp baking powder — for dumplings

  Sub
• 500 g red cabbage — finely shredded

  Sub
• 1 piece onion — finely chopped

  Sub
• 30 g butter — for cabbage

  Sub
• 2 tbsp red wine vinegar

  Sub
• 1 tbsp caster sugar

  Sub
• 1 piece bay leaf

  Sub
• 200 ml water or chicken stock — for gravy

  Sub

Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Score the pork skin deeply in a crosshatch pattern. Rub the pork all over with salt, pepper, crushed garlic, and caraway seeds.

2. 2

   Place the pork in a roasting tin, skin-side up. Roast for 1.5–2 hours, basting occasionally, until the meat is tender and the skin is crisp. If the skin isn't crisping, increase oven temperature to 220°C for the final 15 minutes.

3. 3

   Meanwhile, prepare the dumplings: in a large bowl, whisk together flour, baking powder, and a pinch of salt. In another bowl, beat the egg with the milk.

4. 4

   Pour the egg mixture into the flour and mix until just combined. Gently fold in the bread cubes. The dough should be soft and slightly sticky.

5. 5

   Bring a large pot of salted water to a rolling boil. Shape the dough into two or three logs (about 6cm diameter) on a floured surface. Carefully lower them into the boiling water.

6. 6

   Simmer gently for 20– 25 minutes, turning once halfway through. The dumplings will float and expand. Remove with a slotted spoon and let them steam-dry for 2 minutes.

7. 7

   For the cabbage: melt the butter in a large pan over medium heat. Add the onion and cook for 5 minutes. Add the shredded cabbage, vinegar, sugar, bay leaf, and a pinch of salt. Stir well.

8. 8

   Cover and cook gently for 25– 30 minutes, stirring occasionally, until the cabbage is tender and slightly sweet-sour. Adjust seasoning to taste.

9. 9

   When the pork is done, remove it from the tin and rest for 10 minutes. Pour off excess fat from the tin, add water or stock, and simmer on the hob, scraping up the browned bits, to make a simple gravy. Season with salt and pepper.

10. 10

    Slice the dumplings thickly with a sharp knife or thread. Carve the pork into slices. Serve the pork, dumplings, and cabbage together, with the gravy spooned over.