Pork-Sauerkraut-Dumpling (Vepřo-knedlo-zelo)

4 servings

“Vepřo-knedlo-zelo” means in direct translation "pork-dumpling-sauerkraut". You can complete this meal by preparing a side dumplings or speed up preparation by serving that with bread (preferably rye bread). It’s a great meal either way, the choice is up to you.

Tom Founder

January 25, 2024

60 min.
90 min.
2/5

Ingredients:

Pork roast:

¼ cup + 2 TBSP of frying oil (adjust if needed)
½ stick of unsalted butter - melted (2 OZ *)
4 cloves of garlic - peeled and grated (or pressed)
1 TSP of ground paprika
2 TSP of caraway seeds - whole
1 TSP of salt
½ TSP of pepper
1 ½ LB of pork loin - whole (or, any other kind of pork meat for roast)
1 cup of water
½ stick of unsalted butter - sliced to about 8 slices (2 OZ)

Sauerkraut:

2 TBSP of frying oil (adjust if needed)
1 onion - peeled and finely chopped (large size)
Optionally: 3 slices of bacon - diced (about ¼ LB)
2 LB of sauerkraut - reserve the liquid
1 cup of water
½ stick of unsalted butter - sliced into thick slices
2 TSP of caraway seeds - whole
1 TSP of salt
½ TSP of pepper - ideally freshly ground
2 TBSP of all-purpose flour

Optionally serve with (choose one):

Czech Side Bread Dumpling (store-bought or recipe here)
rye bread (store-bought or recipe here)

*Cut butter into small pieces before melting. Then microwave for a short time (a few seconds each) with a few seconds break between — to prevent a little “explosion” of butter. Optionally, melt butter over medium heat with vigorous whisking.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon
1x Colander
2x Medium Mixing Bowl (4 – 5 QT)
1x Measuring Pitcher or Small Glass/Ceramic Bowl (for melting butter in the microwave)
1x French Whisk
1x Small Hand Grater or Garlic Press
1x Plastic Wrap
1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)
1x Food Thermometer (probe)

Recipes

To create complete “Pork-Sauerkraut-Dumplings” also prepare:

Czech Side Bread Dumpling (Houskovy Knedlik)

Or served with:

Czech Rye Bread

Creamy Mashed Potatoes

Oven-Baked Potato Wedges

Directions:

1. Dumplings:

1.1. Start with the preparation and cooking of the dumplings based on the recipe.

Notes:

My side dumpling recipe is available here.
Skip this step if you purchased your dumpling or if you are going to serve this meal with bread.

2. Marinade for pork:

2.1. Place into a medium mixing bowl:

¼ cup of frying oil (part of the total amount)
½ stick of butter – melted
4 cloves of garlic – grated
1 TSP of paprika
2 TSP of whole caraway seeds
1 TSP of salt
½ TSP of ground pepper

Stir together with a whisk until fully incorporated (about 1 – 2 minutes).

3. Pork preparation:

3.1. Make sure that the meat is properly rinsed under cold water.

Important:
Prepare the meat in one piece (do not cut meat into individual pieces).

3.2.

Place the meat into the marinade, and with your hands, massage the marinade into the meat.

3.3. Cover with plastic wrap and marinate at room temperature for 30 – 60 minutes.

Tip:
Or marinade overnight in the refrigerator while keeping at room temperature for at least 30 minutes right before cooking – the meat needs to reach room temperature before cooking in order to cook properly.

4. Sear & roast the pork:

4.1.

Set oven to preheat at 350°F.

4.2.

Preheat a frying pan on medium-high heat with 2 TBSP of frying oil and briefly sear from all sides to reach a nice sear (about 3 – 5 minutes).

4.3.

Pour 1 cup of water under the meat and pour the remaining marinade over the meat.

4.4.

Add 8 slices of butter on the top of the meat.

4.5. Roast in a preheated oven until the meat is fully cooked (about 20 – 45 minutes, depending on the thickness of the meat). *

Important:

Turn the meat once during baking (in the middle of the baking time).
Pour the pan’s juices over the meat during baking, preferably about every 10 minutes.

Note:
While the meat is roasting in the oven, proceed with the preparation of the sauerkraut.

5. Sauerkraut base:

5.1. Preheat a sauce pan on medium-high heat with 2 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

5.2. Optionally add:

¼ LB of bacon – diced

Sauté with constant stirring for an additional 2 minutes (until partially cooked but not crispy).

5.3.

Meanwhile, drain the liquid from the sauerkraut into a medium mixing bowl using a strainer (liquid will be used for the next step).

5.4.

After the bacon is sautéed, add the sauerkraut into the sauce pan and sauté with constant stirring for about 2 – 3 minutes.

6. Stew sauerkraut:

6.1. Add:

1 cup of water
Liquid from sauerkraut
½ stick of butter
2 TSP of caraway
1 TSP of salt
½ TSP of ground pepper

Thoroughly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

6.2.

Lower the heat to medium and cook for about 20 minutes with occasional stirring. Optionally, add water during stewing to dilute the sauerkraut (if thickening too much).

6.3.

After about 20 minutes most of the liquid should be absorbed (some can still be present). If not, slightly extend cooking time.

7. Finishing phase of the sauerkraut:

71. Dust the stewed sauerkraut with:

2 TBSP of flour

Thoroughly stir.

7.2. Cook with occasional stirring until thickened (for another 2 – 5 minutes).

Tip:
If you are in a rush and don’t want to wait any longer, just simply add an extra 1 TBSP of flour directly into the sauerkraut, stir, and cook for 1 additional minute.

7.3.

Taste and add salt and/or pepper if needed.

8. Serve the meal:

8.1.

Let the meat rest on a cutting board for about 2 minutes before cutting. Then cut into ¼ – ½” thick slices.

8.2.

Slice and preheat your dumplings in steam or covered in the microwave.

8.3.

Place a few slices of dumplings and a few slices of pork on the plate, add sauerkraut and gently drizzle with juices from the pork.

* Check with a food thermometer to make sure that you have reached the desired temperature, optionally slightly extend the cooking time as you wish. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for pork and veal of 145°F.

Kitchen Guide

Pork and Veal (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

120 – 130°F – Rare
130 – 135°F – Medium Rare
135 – 145°F – Medium (most popular, especially by chefs)
145 – 155°F – Medium Well
155°F and more – Well Done

About the Author:

TomFounder

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Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.