Authentic Czech Vepřová krkovička s knedlíkem a se zelím Recipe

Ingredients

  • 1.5 kilograms of pork neck
  • 3 tablespoons of vegetable oil
  • Salt to taste
  • Ground black pepper to taste
  • 1 tablespoon of caraway seeds
  • 2 onions, peeled and sliced
  • 3 cloves of garlic, peeled and crushed
  • 1 liter of beer (Czech pilsner or lager)
  • 1 head of white cabbage
  • 2 tablespoons of vinegar
  • 2 tablespoons of sugar
  • For the Czech dumplings:
  • 500 grams of flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 2 eggs
  • 300 ml of milk
  • 4 slices of stale bread, cut into cubes

Steps and instructions

  1. Season the pork neck with salt, pepper, and caraway seeds.
  2. Heat the oil in a large pot and brown the pork neck on all sides.
  3. Add the sliced onions and crushed garlic to the pot and fry until they are golden.
  4. Pour the beer into the pot and bring to a boil. Cover and simmer for about 2 hours, until the pork is tender.
  5. While the pork is cooking, prepare the cabbage. Cut the cabbage into thin strips and place in a pot with a pinch of salt, sugar, and vinegar.
  6. Cook the cabbage over medium heat until it is soft and golden, about 30 minutes. Stir occasionally to prevent it from sticking.
  7. For the dumplings, combine the flour, salt, baking soda, eggs, and milk in a large bowl. Mix well to form a dough.
  8. Add the bread cubes to the dough and mix until they are evenly distributed.
  9. Divide the dough into two equal parts and shape each one into a log. Place the dough logs in a pot of boiling water and cook for about 20 minutes, turning occasionally, until they are firm and cooked through.
  10. Remove the dumplings from the water and let them cool slightly. Slice the dumplings into thick slices.
  11. Once the pork is cooked, remove it from the pot and slice it into thick slices.
  12. Serve the sliced pork with the dumplings and cabbage on the side.

Tools for making

  • Large pot - Needed to cook the pork neck and cabbage.
  • Knife - Used for slicing onions, garlic, and pork neck.
  • Cutting board - Provides a surface for chopping vegetables and meat.
  • Large spoon - Used for stirring and mixing ingredients.
  • Measuring spoons - Required for accurately measuring salt, pepper, caraway seeds, vinegar, and sugar.
  • Measuring cups - Used to measure flour, milk, and beer.
  • Mixing bowl - Needed to mix the ingredients for the dumplings.
  • Pot for boiling dumplings - Used to cook the dumplings in boiling water.
  • Slotted spoon - Used to remove the cooked dumplings from the boiling water.

Recipe variations

  • Instead of pork neck, you can use pork shoulder or pork loin.
  • For a vegetarian version, you can substitute the pork with seitan or tempeh.
  • Try adding different spices or herbs to the pork, such as paprika, thyme, or rosemary, to enhance the flavor.
  • For a gluten-free option, use a gluten-free flour blend to make the dumplings.
  • Experiment with different types of cabbage, such as red cabbage or Savoy cabbage, for a twist on the traditional dish.
  • Add diced apples or prunes to the cabbage for a touch of sweetness.
  • If you prefer a lighter version, you can use chicken broth instead of beer for cooking the pork.
  • For a crispy crust, you can sear the pork in a separate pan before transferring it to the pot.
  • Serve the dish with a side of cranberry sauce or pickles for added flavor.
  • For a healthier option, you can steam the dumplings instead of boiling them.

Recipe overview

Vepřová krkovička s knedlíkem a se zelím, or pork neck with dumplings and cabbage, is a hearty and traditional Czech dish that is sure to satisfy. This recipe calls for a succulent pork neck, seasoned with aromatic caraway seeds and slowly simmered in beer until tender. The pork is paired with soft and fluffy Czech dumplings - a unique type of bread - and a side of sweet and tangy braised cabbage. This dish is a beloved staple in Czech cuisine, offering a wonderful blend of flavors and textures. It's perfect for a cozy family dinner or for impressing guests at a dinner party. Expect a cooking process filled with satisfying kitchen work and a final dish that is comforting, delicious and representative of the heart of Czech culinary traditions.

Common questions

  1. Can I use a different cut of pork instead of pork neck?
    Yes, you can use other cuts of pork such as pork shoulder or pork loin, but keep in mind that the cooking time may vary.
  2. Can I use a different type of beer?
    Yes, you can use a different type of beer, but for an authentic Czech flavor, it is recommended to use Czech pilsner or lager.
  3. Can I make the dumplings without using stale bread?
    Using stale bread helps to achieve the perfect texture for the dumplings. However, if you don't have stale bread, you can use fresh bread and lightly toast it before adding it to the dough.
  4. How do I know when the dumplings are cooked?
    The dumplings are cooked when they are firm to the touch and a toothpick or skewer inserted into the center comes out clean.
  5. Can I make the cabbage without vinegar?
    While the vinegar adds a tangy flavor to the cabbage, you can omit it if you prefer a milder taste. Adjust the salt and sugar accordingly to balance the flavors.
  6. Can I prepare any of the components in advance?
    Yes, you can prepare the pork, cabbage, and dumplings in advance. Store them separately in airtight containers in the refrigerator, and reheat before serving.
  7. Can I freeze leftovers?
    Yes, you can freeze leftovers of this dish. Allow them to cool completely, then place in freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Large pot - Needed to cook the pork neck and prepare the cabbage.
  • Large spoon - Useful for stirring the ingredients in the pot.
  • Knife - Required for slicing the pork neck and dumplings.
  • Cutting board - Provides a stable surface for cutting ingredients.
  • Bowl - Used for mixing the dumpling dough.
  • Pot for boiling water - Necessary for cooking the dumplings.
  • Slotted spoon - Helps in removing the dumplings from the boiling water.
  • Serving platter - Used to present the sliced pork, dumplings, and cabbage.
  • Tongs - Useful for handling hot ingredients.
  • Ladle - Needed for serving the cooking liquid or sauce.
  • Cabbage shredder - Optional tool for shredding the cabbage into thin strips.

Origin stories

Vepřová krkovička s knedlíkem a se zelím, or roast pork with dumplings and cabbage, is a quintessential Czech dish. This hearty meal tells the tale of the country's rich agricultural roots, where the locally grown cabbage and grains for bread were staples. The use of beer in the recipe is a nod to the Czech Republic's proud brewing tradition, which dates back to the year 993. This dish was typically served during celebrations or Sunday family dinners, embodying the warmth and communal spirit of Czech culture. Interestingly, Czech dumplings, or knedlíky, are a culinary symbol of Czech cuisine so much that they have earned themselves a mention in the country's national anthem! How's that for a national treasure?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.