Moravian Sparrow

For Moravian Sparrow, trim the pork shoulder and cut into chunks about the size of two bites so they roast well and develop crispy edges.

Finely chop the garlic, peel the onion, and cut it into thicker wedges to give a pronounced flavor to the drippings.

Toss the meat in a bowl with salt, caraway, and garlic, let rest for 10 minutes, and meanwhile preheat the oven to 180 °C.

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.

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.

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.

Rinse the sauerkraut as needed and squeeze it well so it isn’t too sour or watery.

Heat the lard in a pot, sweat the finely chopped onion, add the cabbage, caraway, and sugar, and stir.

Pour in water, cover, and simmer for 10-15 minutes until tender. Finish seasoning with salt and vinegar to taste.

Place a portion of braised sauerkraut on the plate, add a bread dumpling, and arrange the roasted pieces of meat on top.

Drizzle a spoonful of the pan juices over and serve hot so the gravy and crispy edges shine.