Name: Moravian Sparrow
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 4 portions
Ingredients: 0.25 kg pork shoulder; 0.375 teaspoon salt; 0.5 teaspoon caraway; 1 clove garlic; 0.5 pcs onion; 0.5 tablespoon lard; 62.5 ml water; 125 g sauerkraut; 0.25 pcs onion; 0.25 tablespoon lard; 0.25 teaspoon caraway; 0.25 tablespoon caster sugar; 0.125 teaspoon salt; 0.5 tablespoon vinegar; 25 ml water

Ingredients

4portions

Roasted pork

1 kgpork shoulder

1,5 teaspoonsalt

2 teaspoonscaraway

4 clovesgarlic

2 pcsonion

2 tablespoonslard

250 mlwater

Braised sauerkraut

500 gsauerkraut

1 pconion

1 tablespoonlard

1 teaspooncaraway

1 tablespooncaster sugar

1/2 teaspoonsalt

2 tablespoonsvinegar

100 mlwater

Step by step process

Preparation

1
Trim the pork shoulder and cut into chunks about the size of two bites so they roast well and develop crispy edges.
2
Finely chop the garlic, peel the onion, and cut it into thicker wedges to give a pronounced flavor to the drippings.
3
Toss the meat in a bowl with salt, caraway, and garlic, let rest for 10 minutes, and meanwhile preheat the oven to 180 °C.

Roasting

4
Put the lard in a roasting pan, arrange the meat with the garlic, add the onion, and add water to create the base for the gravy.
5
Cover the pan with a lid or foil and roast for 60 minutes at 180 °C. stir once or twice and add liquid as needed.
6
Remove the cover, increase the temperature to 200 °C, and roast for a further 30-40 minutes. Stir the meat more often so the pieces brown to golden and the edges become crispy.

Braised Sauerkraut

7
Rinse the sauerkraut as needed and squeeze it well so it isn't too sour or watery.
8
Heat the lard in a pot, sweat the finely chopped onion, add the cabbage, caraway, and sugar, and stir.
9
Pour in water, cover, and simmer for 10-15 minutes until tender. Finish seasoning with salt and vinegar to taste.

Serving

10
Place a portion of braised sauerkraut on the plate, add a bread dumpling, and arrange the roasted pieces of meat on top.
11
Drizzle a spoonful of the pan juices over and serve hot so the gravy and crispy edges shine.