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Roasted Pork, Dumplings and Cabbage
from
M. Kminek, Czech Republic
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3-4 pounds center cut of pork loin, bone-in, whole and uncut, well-trimmed with 1/8" fat covering meat Salt, pepper and caraway seeds to taste Cabbage |
Bun Dumpling 1 lb. farina (or flour) 2 cups lukewarm water 1 scant cup of milk 2-3 eggs 1 tablespoon salt 5 large old buns, horns or white bread |
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Pork loin Season pork with salt, pepper and caraway seeds. Wrap in foil, pre-cook for about 2 hours in 400-430° F. oven. Cabbage Prepare and cook. Bun-Dumplings First, cut old buns, horns or white bread into small croutons. If fresh, toast or fry so they are crisp. Select the best farina or flour you can get. Mix water, milk, eggs, and salt. Keep adding farina until dough is smooth and makes bubbles and doesn't stick to the bowl. Mix in croutons. Divide into 4 parts, form uplong ball dumplings. Let set for about 30 minutes. Place into salty boiling water, cook for about 25 minutes. Cut with string. Pork Loin Unwrap meat from the foil, prick all over namely fatty portions of the loin. Roast for 30 minutes adding water and basting the loin with it and turning every 5 minutes until golden brown. (Or can be roasted on the spit.) Finished meat should be very tender and juicy. From remaining juices scoop up fat, add water, cook for 5 minutes making tasty sauce. Cut meat, serve with cabbage, or sauerkraut and bun-dumplings with the sauce over. This national Sunday Czech dinner should be washed down with Pilsener beer (the famous native drink). |
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