Roast Pork

Roast pork is a classic dish of Czech and Central European cuisine, most often prepared from the leg, shoulder, or belly. The meat is roasted in the oven or cooked in a pan, ideally slowly at a lower temperature to keep it juicy and tender. It is typically seasoned with garlic, caraway seeds, salt, and pepper, or marinated in a herb blend. The roasting juices form the base for a delicious gravy or sauce. It is traditionally served with bread dumplings and sauerkraut, but also pairs well with potatoes or roasted vegetables. Cold roast pork is excellent on open sandwiches or in regular sandwiches.