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551Traditional Czech meal, pork thigh with sauerkraut and dumpling.
recipe,photo-recipe,pork thigh,onion,onion,sauerkraut- finely chopped cabbage (fermented),Pork,Czech cuisine,Gluten-Free,Lactose-Free
Pork
Czech cuisine
Ingredients
Ingredients
| caraway | 0.5 | tsp | ½ | teaspoon | |
| crushed cumin | 0.25 | tsp | ¼ | teaspoon | |
| garlic | 6 | cloves | 6 | cloves | |
| onion | 1.3 | lb | 600 | grams | |
| pork lard | 1 | tbsp | 1 | tablespoon | |
| pork thigh | 1.3 | lb | 600 | grams | |
| salt | 0.25 | tsp | ¼ | teaspoon | |
| sauerkraut- finely chopped cabbage (fermented) | 1.1 | lb | 500 | grams | |
| sugar granulated | 1 | tbsp | 1 | tablespoon | |
| sunflower oil | 2 | tbsp | 2 | tablespoon | |
| vinegar | 2 | tbsp | 2 | tablespoon | |
| water | ¾ | cup | 2 | decilitres |
Recipe
1. Preparation of meat
pork thigh 1.3 lb (600 g) • garlic 6 cloves • crushed cumin 0.25 tsp • salt 0.25 tsp
Cut meat into big pieces. Mix it with garlic, salt and crushed cumin. Let it rest in the cold place at least 4 hours.
2.
onion 10.5 oz (300 g) • water ¾ cup (200 ml) • pork lard 1 tbsp
Let the meat pull on the pan or directly in a baking tin at 480°F (250°C) for 10-15 minutes. Then add coarsely chopped onion, stir and bake covered at 355°F (180°C) for about one hour.
3.
Uncover, stir it and bake until pink at 480°F (250°C) 10-15 minutes.
4. Preparation of cabbage
onion 10.5 oz (300 g) • sunflower oil 2 tbsp • caraway 0.5 tsp • vinegar 2 tbsp • sugar granulated 1 tbsp • sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g)
Drain white sauerkraut and cut it into thirds so that we have shorter pieces. Cook an onion lightly in oil. Add sauerkraut, crushed cumin and braise for 30 minutes. Add vinegar and sugar shortly before it is done.
Bon appetit!
