Czech Pork With Caraway Seed Food

CZECH ROAST PORK

Steps:

• 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.
• 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.

CZECH ROAST PORK LOIN (VEPROVA PECENE) RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 400 F.
• Trim excess fat from the pork. Save the fat, if desired, to be rendered later and used for frying. Rub salt and pepper, to taste, into the meat. Heat the 3 tablespoons lard or vegetable oil in a large skillet.
• When the lard or oil is hot, carefully place the meat in the skillet and brown on all sides.
• Place the browned meat in a roasting pan large enough to accommodate it, but with the not too much extra room (otherwise the juices will evaporate too quickly).
• On the meat, sprinkle 1 tablespoon dried marjoram, 2 tablespoons caraway seeds, 2 tablespoons chopped fresh parsley, and 1 cup water. Then lay the onion slices on top of the meat.
• Place in the oven and roast for 1 1/2 to 2 hours, basting with pan juices every 15 to 20 minutes, and adding water as necessary. If the meat is browning too fast, cover loosely with aluminum foil.
• When the meat is done, remove it to a serving platter. Skim any fat from the surfaces of the pan juices and add salt and pepper to taste.
• Serve slices of the pork with sliced dumplings covered with pan juices. Don't forget the side of cabbage-red is preferred! Leftover meat slices make terrific sandwiches. Source: I adapted this recipe from one in "The Best of Czech Cooking" by Peter Trnka (Hippocrene Books Inc., 2009).

ROAST PORK WITH CABBAGE AND CARAWAY

Steps:

• Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
• Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
• Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
• Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.

CARAWAY PORK ROAST

Steps:

• Trim fat from roast and cut it to fit into a 4 quart slow cooker if necessary. (I find that its usually not!).
• Combine caraway seed, marjoram, salt and pepper and rub over roast.
• In a large skillet, brown roast on all sides in the hot oil and drain off the fat. Place meat in the slow cooker.
• Add the water to the same skillet and bring to a gentle boil over medium heat, stirring to loosen brown bits from bottom of skillet.
• Pour skillet juices and vinegar into the slow cooker. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
• Remove meat from slow cooker and keep warm.
• For the gravy, skim the fat from the juices left in the slow cooker and measure out 1 and 1/4 cups of these juices (Add water to make up the difference if necessary). Combine sour cream or yogurt and cornstarch and gradually stir in the hot juices.
• Transfer the gravy to a saucepan and cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for an additional 2 minutes.
• Serve the gravy with the pork roast and hot cooked potatoes if desired.

UKRAINIAN ROAST PORK LOIN WITH CARAWAY SEEDS, ROAST POTATOES

Steps:

• Rub the pork loin with salt, pepper, and caraway seeds and let it stand for 30 minutes.
• Meanwhile, preheat the oven to 400°F.
• Drop the onions into boiling water for 1 minute. Rinse under cold running water and drain. Trim off the root ends, then cut and "X" in the root end and peel. Set aside.
• Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F.
• Scatter the onions and potatoes around the pork and roast, basting with the stock.
• After 1 1/4 hours, prick the roast with a skewer. If the juices run clear, the roast is done. If not, roast another 10 minutes and test again.
• Fifteen minutes before the roast is ready, sprinkle the vegetables with paprika. When done, let the meat stand, covered with aluminum foil, for 15 minutes before carving.
• Carve the meat and arrange on a serving platter, surrounded by the roasted vegetables. Serves 6.

CARAWAY PORK CHOPS

Steps:

• Preheat oven to 350 deg F.
• Layer onions and apples in the bottom of a shallow baking dish.
• Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• Cover and bake 1 hour.