Vepřová Pečeně – Czech-style Pork Roast

Date Published: Feb 14th, 2024 | Last Updated: Feb 14th, 2024
Author: Abby |Category: czech, mains, easy
Serves: 4-6 | Prep time: 15 mins | Cook time: 3 hours

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Pork is one of the more common proteins seen in Czech cuisine – in fact, it’s part of their national dish: Vepřo knedlo zelo (= pork + dumplings + sauerkraut). This recipe is for a Czech-style roast pork (vepřová pečeně = “pork roast”) and is the star component of the Czech national dish. You can follow the links below if you’d like to make a full vepřo knedlo zelo.

I originally started researching making a Czech roast pork when I discovered a new found love for sweet sauerkraut that Toby’s babička made. When I perfected the recipe for the braised sweet sauerkraut, I needed a protein to go with it so I looked into making the roast pork that commonly accompanies it. I found a simple recipe at first, and after some tweaking, a beautiful caramelized glistening juicy hunk of meat was born. This pork is so good that it is worth making on its own. It’s flavourful enough to have it by itself or you can pair it with sauerkraut, a rajská sauce, mashed potatoes…anything you want! The best part is that this dish is SO easy to make with minimal ingredients. The ONLY downfall is that it takes about 3 hours, HOWEVER, it’s 3 hours of waiting and you literally do not have to do anything other than wait for the timer to go off and double check that it has cooked through with a meat thermometer. To make it even easier, you can marinate the meat in the rub the night before and the next morning, just pop it in the oven a few hours before lunch time and when it’s ready, just slice and serve. 😊

If you want to make the full vepřo knedlo zelo dish, the recipe for the potato dumplings (bramborové knedlíky) can be found here and the sauerkraut can be any sauerkraut, but I prefer to have it with a sweet sauerkraut like this one. You can also find a guide on how to put it all together here.

Vepřo knedlo zelo = roast pork + potato dumplings + sauerkraut

Czech Potato Dumplings – Bramborové Knedlíky

Braised Bacon & Mushroom Sweet Sauerkraut

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

1/4 cup olive oil
6 cloves garlic, minced
3 tsps caraway seeds, crushed
2.5 Tbsps kosher salt
2 x 900g (2 x 2 lbs) pieces of pork shoulder, get ones with marbling

Directions:

Preheat oven to 160˚C (325˚F) on “roast” setting if you’ve got the option, or otherwise ‘bake’ will be fine.

In a small bowl, make the seasoning rub by mixing together: olive oil, garlic, crushed caraway seeds, and salt. Tip: to easily crush caraway seeds without the mess, you can put it in between a sheet of baking paper and use a rolling pin to crush it by rolling over it a few times. Crushing the caraway seeds releases its flavour.

Use the rub and massage it evenly around the entire pork shoulder. Tip: To save time, you can do this the night before and let the pork marinate in the rub in the fridge overnight in a sealed container. When ready to cook, take it out of the fridge half an hour beforehand to let it come to room temp.

Place the pork in the middle of a lined baking tray. Bake in the preheated oven for 2.5 – 3 hours (or until the middle of the pork measures 62˚C and the juices are no longer pink).

Now is a good time to make any sides that you want to serve with the roast pork. The most common is with a sauerkraut and Czech potato dumpling/knedliky like in a vepřo knedlo zelo.

When the pork has finished, take it out of the oven and let it rest on the counter for 5-10 mins before slicing. After slicing, drench each slice in the drippings/ oils from the baking tray before serving. Enjoy!

Summarized Recipe:

Vepřová Pečeně – Czech-style Pork Roast

Date Published: Feb 14th, 2024 | Last Updated: Feb 14th, 2024
Author: Abby |Category: czech, mains, easy
Serves: 4-6 | Prep time: 15 mins | Cook time: 3 hours

Ingredients:

1/4 cup olive oil
6 cloves garlic, minced
3 tsps caraway seeds, crushed
2.5 Tbsps kosher salt
2 x 900g (2 x 2 lbs) pieces of pork shoulder, get ones with marbling

Directions:

Preheat oven to 160˚C (325˚F) on “roast” setting if you’ve got the option, or otherwise ‘bake’ will be fine.
In a small bowl, make the seasoning rub by mixing together: olive oil, garlic, caraway seeds, and salt.
Use the rub and massage it evenly around the entire pork shoulder.
- Tip: To save time, you can do this the night before and let the pork marinate in the rub in the fridge overnight in a sealed container. When ready to cook, take it out of the fridge half an hour beforehand to let it come to room temp.
Place the pork in the middle of a lined baking tray. Bake in the preheated oven for 2.5 – 3 hours (or until the middle of the pork measures 62˚C and the juices are no longer pink).
- Now is a good time to make any sides that you want to serve with the roast pork. The most common is with a sauerkraut and Czech potato dumpling/knedliky like in a vepřo knedlo zelo.
When the pork has finished, take it out of the oven and let it rest on the counter for 5-10 mins before slicing. After slicing, drench each slice in the drippings/ oils from the baking tray before serving. Enjoy!

February 14, 2024February 14, 2024

Abby1 Comment

Czech Potato Dumplings – Bramborové Knedlíky

Date Published: Feb 13th, 2024 | Last Updated: Feb 13th, 2024
Author: Abby |Category: Czech, sides, breads, vegetarian
Serves: 8-10 | Prep time: 1 hour | Cook time: 1.5 hours total (20-30mins per dumpling)

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What are Czech Dumplings or Knedlíky?

Knedlíky or dumplings are a staple side dish in Czech food. I see it as THE carb in a Czech meal. Similar to noodles in Asian food or pasta in Italian food, if there’s something rich, saucy, or soupy, you bet it’ll be served with a knedlíky.

There are a few different kinds of dumplings, but the two most common ones I’ve seen in Czech are the fluffy bread dumplings (houskové knedlíky) and the denser potato dumplings (bramborové knedlíky). The lighter bread dumplings are made with a yeast dough so it’s fluffy and best served with a saucy dish such as svičkova to soak up all the flavours whereas the potato dumplings are much more dense and is like eating a side dish of potatoes that can balance the richness of a dish such as something served with sauerkraut like a vepřo knedlo zelo. Of the two, the bread dumplings are more commonly seen and you can very easily buy them at the supermarket in Czech instead of making them fresh, but I don’t think anyone will be angry if you use them interchangeably. This recipe is for the potato dumplings (bramborové knedlíky). If you want to make the bread dumplings, you can find the recipe here.

Do I need to use a special type of flour?

These dumplings are traditionally made with ‘sharp flour’ or ‘continental flour’ which is a coarser flour made from hard wheat that is common in Europe, but actually super difficult to find in regular grocery stores. As a result, this recipe uses a 3:1 ratio mix of all-purpose flour and farina/cream of wheat to achieve the same texture.

Although these dumplings are pretty easy to make, please allow enough time to cook them all. If you don’t have a big pot, you may have to cook them one or two at a time (which is what I always end up doing) and it takes 20-30 mins each time (allow 1.5 hours to cook all 4). If you’ve got extra pots and the stove space, boil them all at once in separate pots so they’re all ready at the same time! I don’t know why it took me so long to think of this.

How do I freeze leftover knedlíky?

Every recipe for knedlíky I’ve seen always makes WAY more than what you need. My guess is that since you’re going through all the effort of making them, you might as well make a bigger batch and freeze them to have on hand. This recipe is no different. If you follow the instructions, you’ll have enough knedlíky for 8 – 10 people. I had thought about halving the recipe when I was writing it, but then remembered how well they keep in the freezer and how easy it is to have dumplings in a pinch when you’re short on time or too lazy to put in the effort, so I left the proportions alone.

I find it best to freeze leftover dumplings in slices rather than a log so it defrosts quickly. You can either freeze them in single portions or altogether in a bag, but make sure you separate the slices a little so it’ll be easier to separate when you only want to defrost a few slices. I freeze them in a ziploc bag or you can wrap it up in cling wrap individually.

To defrost and reheat: The best way to get the best texture is to steam them, especially if you are reheating from frozen. However, I’m lazy and I take out my desired portion and leave it in the fridge the night before then microwave them with a sprinkle of water before serving.

*Note: This recipe and its instructions have been adapted from Cook Like Czechs (who’s got way more beautiful-looking dumplings than I could ever achieve – check it out).

Happy cooking!

Ingredients you’ll need:

900g yellow/Yukon gold potatoes
260g (1.5 cups) all-purpose flour
160g (just under 1 cup) cream of wheat/farina
1/2 Tbsp cornstarch or potato starch
1 tsp kosher/cooking salt
1 egg, whisked

Directions:

Prepare the potatoes (make ahead of time): Boil the potatoes with the skin on until soft and easily pierced with a fork (20-30mins). Drain the potatoes and let it cool down completely (1-2 hours, or overnight). Once cooled, peel and discard the potato skin and use a hand grater to finely grate (use the small grating hole) the peeled potatoes into a bowl and set aside.

To save time, boil the potatoes the day before and let it cool overnight then peel and grate it the next day. Don’t peel or grate it too early or else the potato will start drying out.

In a large mixing bowl, mix together the flour, cream of wheat, corn starch, and salt. Add in 1 whisked egg and the grated cooked potatoes. Use your hands or a stand mixer and work the dough until you get a smooth, soft, homogenous dough ball. Add a little extra flour if the dough is too sticky.

Divide the dough into 4 equal pieces (roughly 330g each), each formed into fat logs (see photo). Make sure the length of your log does not exceed the diameter of your pot. Don’t worry if they’re not perfect logs. You’ll hardly notice when you serve them as slices.

Lightly boil a pot of water. Gently lower 2 logs into the water (if you have a small pot, you may want to cook just one at a time to not overcrowd them). Let them boil for 25 – 30 minutes. Occasionally move them around in the water to ensure they are not stuck to the bottom of the pot. They will start to float when they’re roughly halfway cooked. To check if they’re cooked, you can slice off a piece and try it – you should get a dense bread-y texture with a little bounce.

Tip: To save time and if you’ve got extra pots and the stove space, boil them all at once in separate pots so they’re all ready at the same time!

Once cooked, remove each log from the water onto a cutting board or drying rack and stab it a couple times with a chopstick or a fork to release the steam. Let it sit for a few minutes to slightly cool down, then slice into 1.5cm slices and serve!

Some examples of knedliky served in traditional Czech dishes:

Summarized Recipe:

Czech Potato Dumplings – Bramborové Knedlíky

Ingredients:

900g yellow/Yukon gold potatoes
260g (1.5 cups) all-purpose flour
160g (just under 1 cup) cream of wheat/farina
1/2 Tbsp cornstarch or potato starch
1 tsp kosher/cooking salt
1 egg, whisked

Directions:

Prepare the potatoes (make ahead of time): Boil the potatoes with the skin on until soft and easily pierced with a fork (20-30mins). Drain the potatoes and let it cool down completely (1-2 hours, or overnight). Once cooled, peel and discard the potato skin and use a hand grater to finely grate the peeled potatoes into a bowl and set aside.
- To save time, boil the potatoes the day before and let it cool overnight then peel and grate it the next day. Don’t peel or grate it too early or else the potato will start drying out.
In a large mixing bowl, mix together the flour, cream of wheat, corn starch, and salt. Add in 1 whisked egg and the grated cooked potatoes. Use your hands or a stand mixer and work the dough until you get a smooth, soft, homogenous dough ball. Add a little extra flour if the dough is too sticky. Divide the dough into 4 equal pieces (roughly 330g each), each formed into fat logs (see photo). Make sure the length of your log does not exceed the diameter of your pot.
- Don’t worry if they’re not perfect logs. You’ll hardly notice when you serve them as slices.
Lightly boil a pot of water. Gently lower 2 logs into the water (if you have a small pot, you may want to cook just one at a time to not overcrowd them). Let them boil for 25 – 30 minutes. Occasionally move them around in the water to ensure they are not stuck to the bottom of the pot. They will start to float when they’re roughly halfway cooked. To check if they’re cooked, you can slice off a piece and try it – you should get a dense bread-y texture with a little bounce.
- Tip: To save time and if you’ve got extra pots and the stove space, boil them all at once in separate pots so they’re all ready at the same time!
Once cooked, remove each log from the water onto a cutting board or drying rack and stab it a couple times with a chopstick or a fork to release the steam. Let it sit for a few minutes to slightly cool down, then slice into 1.5cm slices and serve!

February 13, 2024November 28, 2024

Abby6 Comments

Healthy “Creamy” Mushroom Broccoli Soup

Date Published: Jan 15th, 2024 | Last Updated: Jan 15th, 2024
Author: Abby |Category: < 30mins, easy, quick, main, vegetarian, soups, appetizers, healthy, low-cal
Serves: 4-6 (as a main) | Prep time: 10 mins | Cook time: 20 mins

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Keeping on the new years resolution, here’s another recipe to add to the healthy vault! This creamy soup hits the spot for something hearty on a chilly day yet won’t break the calorie bank. Coming in at only 252 calories per serving, there’s no actual cream in this soup at all – the creaminess of the soup comes from the puréed potatoes and oat milk. This soup is so easy and quick to make and is packed full of broccoli and mushrooms. You can whip it up in under 30 minutes and have lunch for the rest of the week.

Without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.

In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.

After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.

Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.

Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.

Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste and readjust salt and pepper as needed. Serve hot with croutons. Enjoy!

Summarized Recipe:

Healthy “Creamy” Mushroom Broccoli Soup

Ingredients:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.
In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.
After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.
Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.
Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.
Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste, and readjust any salt and pepper if needed. Serve hot with croutons. Enjoy!

January 16, 2024

Abby2 Comments