Roast pork with dumplings and sauerkraut

Preheat the oven to 180 °C. For roast pork with dumplings and sauerkraut, start with the meat. Pat it dry with paper towels, season all over with salt and pepper, and sprinkle with caraway seeds.

Press or crush the garlic and rub it into the meat. Peel the onion and cut into thicker wedges.

Place the lard and onion in a roasting pan. Put the meat on top and add about half of the water so there is some liquid at the bottom.

If desired, briefly rinse the sauerkraut under cold water and squeeze it well. Finely chop the onion for the sauerkraut.

Roast the meat covered in the preheated oven for about 1 hour. During roasting, baste several times with the drippings and, if needed, add the remaining water.

After 1 hour, turn the meat and roast for another 40-50 minutes. Near the end, uncover and increase the temperature to 200 °C to form a golden crust.

Meanwhile, melt the lard in a pot, saute the onion until translucent, add caraway seeds and sugar, and let the sugar lightly caramelize.

Stir in the squeezed sauerkraut, add some water, cover, and simmer over low heat for 25-30 minutes until tender. Stir occasionally.

Lightly thicken the cabbage: sprinkle with all-purpose flour, mix well, and cook for another 5 minutes. Season to taste with salt and pepper.

Remove the roasted meat and let it rest for 10 minutes. Place the roasting pan on the stove, blend the drippings with a little water into a smooth gravy, and cook briefly.

Slice the meat into thicker slices. On the plate, place a portion of the braised sauerkraut and a bread dumpling, and pour the hot pan gravy over everything.

Serve immediately, ideally on warmed plates so the meat and gravy do not cool down too quickly.

Start these Czech bread dumplings with the rolls. Cut them into small, even cubes so they spread evenly all through the dough.

Warm the milk until just lukewarm. Stir in the sugar, crumble in the fresh yeast, and let it rest for 10 minutes until the starter comes alive.

Sift the flour into a large bowl and add the salt and eggs. Pour in the bubbly starter and the rest of the milk, then mix everything thoroughly.

Knead a soft, slightly sticky dough. Work quickly and with a light hand. At the very end, gently fold in the bread cubes so they stay whole.

Cover the bowl with a clean kitchen towel. Let the dough rise for about 45 minutes, until it has clearly doubled in volume.

Bring plenty of water to a boil in a large pot. Salt it lightly so the finished slices taste well seasoned and balanced.

Dust your work surface with a little flour. Divide the risen dough into two oblong rolls of the same even thickness.

Slip the rolls into gently simmering water and cook for 20 to 25 minutes. Turn them carefully halfway through the cooking.

Lift them out with a slotted spoon. Prick them several times with a wooden skewer to release the steam, then let them briefly dry off.

While the rolls are still hot, slice them with thread or a sharp knife. Cut even rounds so the soft slices do not get squashed.

Serve immediately as a side to svíčková, goulash or roast meat with sauce. Any leftovers can be briefly steamed or warmed to refresh them nicely.