How to Make Traditional Czech Food Prague

Czech Roast Pork

Located right in the center of prague 1, kozlovna apropos offers a two page menu full of czech dishes.

Recipe Summary Czech Roast Pork

Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!

Ingredients | Traditional Czech Food Prague

2 tablespoons vegetable oil

1 tablespoon prepared mustard

2 tablespoons caraway seeds

1 tablespoon garlic powder

1 tablespoon salt

2 teaspoons ground black pepper

5 pounds pork shoulder blade roast

3 medium onions, chopped

½ cup beer

1 tablespoon cornstarch

2 tablespoons butter

Directions

In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.

Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.

In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Info | Traditional Czech Food Prague

prep: 30 mins cook: 3 hrs total: 3 hrs 30 mins Servings: 8 Yield: 8 servings

TAG : Czech Roast Pork

Main Dish Recipes, Pork, Pork Roast Recipes,