Roast Pork

    Roast Pork


    164 people made this

    About this recipe: This traditional Czech roast is also known as veprova pecene. It's easy to prepare and utterly delicious. Serve it as an alternative to Christmas dinner or Sunday lunch.

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 tablespoon mustard
    • 2 tablespoons caraway seeds
    • 1 tablespoon garlic granules
    • 1 tablespoon salt
    • 2 teaspoons ground black pepper
    • 1 (2.25kg) whole pork shoulder roast
    • 3 medium onions, chopped
    • 125ml beer
    • 1 tablespoon cornflour
    • 30g butter

    Prep:45min  ›  Cook:3hr30min  ›  Extra time:20min resting  ›  Ready in:4hr35min 

    1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic granules, salt and pepper. Rub over the pork and let sit about 30 minutes.
    2. Preheat oven to 180 C / Gas 4.
    3. Arrange the onions in the bottom of a large roasting tin. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the tin with foil.
    4. Roast 1 hour in the preheated oven. Remove foil, turn roast and score the fat. Continue roasting 2 1/2 hours or to a minimum internal temperature of 70 degrees C. Remove from heat, reserving tin juices and let sit about 20 minutes before slicing thinly.
    5. In a saucepan, bring the reserved tin juices to the boil. Mix in the butter and cornflour to thicken, reduce heat and simmer 5 to 10 minutes. Serve with the sliced pork.

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    Enjoyed by the family, will cook again - 09 Jun 2015

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