Roast Pork
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.
Ingredients
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
Method
Prep:45min ›
Cook:3hr30min ›
Extra time:20min resting ›
Ready in:4hr35min
- 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.
- Preheat oven to 180 C / Gas 4.
- 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.
- 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.
- 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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Reviews & ratings
Average global rating:
(187)
Reviews in English (144)
Enjoyed by the family, will cook again - 09 Jun 2015
Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, just keep adding water and keep the sauce from drying out and burning. The sauce from the pork is rich enough without onions. I cook this meal at least every few weeks, thought I would try this version....not so great compared to other czech ways (season the pork with salt/pepper/garlic POWDEr/caraway..add water and roast slowly for 300-325 for 4-6 hours until tender! Drain sauce and thicken if desired (some don't even thicken so the dumplings soak up the juice from the sauce!) - 10 Mar 2006 (Review from Allrecipes US | Canada)
10 stars! I didn't have any beer (for once) so I used beef broth instead. I would recommend cutting back on the salt, if using beef broth, because the gravy was really salty. But DELICIOUS! The pork was so juicy and tender! I halved the recipe, but used a 3 lb roast. I am so happy with the way it turned out. The rub was absolutely incredible with the pork. I made Fabulous Fried Cabbage to go with it. Simply awesome! I've had this recipe in my box for quite some time, but never got around to making it until now. Thank you so much for the recipe, Sonya! - 21 May 2008 (Review from Allrecipes US | Canada)