Two posts in one day after a seven month absence!
Next on the list was another European nation: Czech Republic! Also known as the day in which we discovered caraway seeds.
Veprova Cecene (recipe)
First up was another seasoned and slow cooked pork recipe. This time around it was seasoned with a paste of oil, mustard, caraway seeds, garlic powder, salt, and pepper:
This was rubbed on the pork roast and left to marinate for half an hour. Then it was plopped in a baking pan with beer and chopped onions:
After cooking and slicing:
After cooking, the pork is removed, and the juices/onion and cooked with butter and corn starch to make a sauce.
My best description of knedliky is that is some kind of bread-dumpling hybrid. You make a dough with the usual ingredients–flour, baking soda, baking power, salt, water, etc,–then mix in bread cubes (we forgot to remove the crust). We ended up with a gloppy looking dough:
This is rolled up in cloth:
I am slowly, but surely, developing an affinity for sauerkraut through this project! This recipe started with frying bacon and onions. Then a jar of sauerkraut was added with more caraway seeds, salt, and pepper. Some corn starch and water were added for thickening, and we called it done:
The final meal:
Overall, this meal was surprisingly good! The caraway seeds gave this a completely different flavor than I have come across before, and somehow the pork seasoning/sauce flavor mixed very well with the tartness of the sauerkraut and the relatively neutral knedliky. Totally out of my comfort zone, but very good.
I think my biggest complaint was similar to the previous country (Cyprus), in that the cut of pork we used was pretty fatty. I would definitely use a different cut next time.