Vepřo Knedlo Zelo

Ingredients

• 3 pcs Garlic
• 1 tbsp Caraway Seeds
• 1 tsp Marjoram
• 1 tsp Black Pepper
• 1.6666666666666667 tbsp Lard
• 300 g White Sauerkraut
• 180 ml Dark Beer
• 2 tsp Sugar
• 2 pcs Bread Rolls
• 180 ml Milk
• 500 g Pork Shoulder
• 250 g Red Cabbage
• 200 g Coarse Flour
• 14 g Yeast
• 1 pcs Eggs
• 20 g Butter
• 1 tbsp Parsley
• 3 pcs Onion
• 1.6666666666666667 tbsp Salt

Method

1. Pat {pork_shoulder} dry so it browns well, then rub all over with {salt}, {black_pepper}, {caraway_seeds}, {marjoram}, and {garlic}.
2. Heat a Dutch oven over medium heat, melt {lard}, then lay in {onion} and season lightly with {salt}. Set {pork_shoulder} on top and roast at 160C until deeply browned, tender, and an instant-read thermometer in the center reads at least 90C. Baste once or twice with the pan juices so the surface stays glossy.
3. In a saucepan over medium heat, melt a little {lard}, add {white_sauerkraut} and {caraway_seeds}, season with {salt}, then pour in a splash of {dark_beer}. Cover and braise gently until the cabbage is soft, juicy, and aromatic without boiling hard.
4. In another saucepan over medium heat, melt {lard}, add {red_cabbage} and a little {onion}, season with {salt}, then add {sugar} and a splash of {dark_beer}. Cover and cook low and slow until the cabbage turns glossy, sweet-sour, and tender.
5. Warm {milk} until just lukewarm, stir in {yeast}, then combine with {coarse_flour}, {eggs}, {salt}, and {bread_rolls}. Mix into a soft sticky dough and knead until smooth and elastic.
6. Cover the dough and let it rise in a warm place until puffed and nearly doubled, which keeps the {bread_rolls} dumplings light instead of dense.
7. Shape the dough into a long log with wet hands, then lower it into a wide pot of gently simmering salted water. Cook until springy and cooked through, turning once halfway so the crumb sets evenly.
8. Lift out {pork_shoulder}, cover loosely, and rest until the juices settle back into the meat so each slice stays moist.
9. Set the roasting pot over medium heat, stir the softened {onion} into the juices, and reduce until lightly syrupy and savory. Taste and adjust with a pinch of {salt} if needed.
10. Lift out the dumpling log, rest it briefly, then slice with clean thread instead of a knife so the crumb stays fluffy rather than compressed.
11. Slice {pork_shoulder}, spoon over the reduced juices, and plate with the dumplings, {white_sauerkraut}, and {red_cabbage}. Finish with melted {butter} over the dumplings and a little {parsley} for freshness.