Rating: 4.5 stars 4.7
207 Ratings
  • 5 star values: 165
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  • 2 star values: 1
  • 1 star values: 2

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!

Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

  • 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.

Nutrition Facts

456 calories; protein 30.1g; carbohydrates 7.4g; fat 33.2g; cholesterol 119.2mg; sodium 1001.9mg. Full Nutrition
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