Czech Roast Pork

Czech Roast Pork

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"Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!"

Ingredients

3 h 30 m {{adjustedServings}} servings 456 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan 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 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
  5. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
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Reviews

121
  1. 154 Ratings

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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, j...

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 ...

I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (whi...