4 great pork roast recipes that will make you lick your lips

Are you in the mood for something unhealthy, but classic enough that it literally screams “Czech cuisine”?

Then get inspired by our pork roast recipes!

Roasted belly or shoulder offer a combination of juicy meat with a crispy crust, and when combined with the right side dish, it is always a gastronomic experience.

In what ways can the meat be prepared and is it better with cabbage or spinach?

We’ll leave that up to you.

Pork rolls with cabbage

Dumpling-pork-greens, that’s our national dish. Not a healthy snack, but a good load of meat and side dishes. However, pork can be modified in many ways and baked goods are one of them. How about them?

Ingredients:

Meat

• 1 kg pork shoulder
• 3 cloves of garlic
• 2 onions
• 2 tablespoons lard
• 2 spoons of soy sauce
• 200 ml of water
• 1 level spoon of plain flour
• caraway seeds
• salt
• pepper

Cabbage

• 500 g sauerkraut (white)
• 2 onions
• 4 tablespoons of vegetable oil
• 1 tablespoon plain flour
• 1 tablespoon of vinegar
• 1 spoon of sugar
• caraway seeds
• salt

Method:

Meat

• Cut the meat into cubes. Put the lard in the saucepan and foam the finely chopped onion and garlic on it.
• Add the salted and peppered meat and stir-fry.
• Put the meat prepared in this way into the baking dish, cover with water, cover and bake in the oven at 160 °C for about 90 minutes.
• Then remove the lid, increase the temperature to 180°C and bake for another 30 minutes. Before baking, add a little water mixed with flour and soy and stir into the pastry to thicken the juice.

Cabbage

• Let the finely chopped onion foam in the oil in a pot.
• Add the cabbage and pickle, top up with a little water and sprinkle with cumin. Let it simmer.
• After the cabbage has softened, add vinegar, sugar and salt, you can adjust the amount to taste.

Baked goods with white cabbage are ideally served with bread dumplings.

Garlic pastries with spinach

A traditional specialty of our grandmothers and mothers when they want to improve us. And the more garlic, the better. You can find it both in meat and in spinach, which is softened with cream and goes well with crispy meat cubes.

Ingredients:

For meat

• 1 kg of pork (can be a combination of shoulder and belly)
• 1 onion
• 4 cloves of garlic
• 250 ml of water
• freshly ground pepper
• salt

For spinach

• 1 frozen spinach
• 1 small onion
• 4 cloves of garlic
• 200 ml of cooking cream
• 2 tablespoons lard
• 4 tablespoons plain flour
• salt
• pepper

Method:

Meat

• Cut the pork into pieces (roughly 2×2 cm).
• Peel and roughly chop the onion.
• Peel the garlic and cut it into slices.
• Season the meat on all sides with salt and pepper.
• Place the meat in the roasting pan together with the garlic and onion. Mix thoroughly and cover with water.
• Cover the baking pan and place the meat in an oven preheated to 120 °C. Bake for at least 2 and a half hours until the meat is tender.
• Then remove the lid, mix the meat and increase the temperature to 200 °C. Bake for another 30-40 minutes until all the liquid has evaporated and only the fat remains. Stir the meat several times during this cooking phase.

Spinach

• While the meat is cooking, prepare the spinach.
• Finely chop the onion and garlic and let them foam in the lard.
• Add the spinach and cream, mix well and let the spinach melt.
• Once the spinach has softened, add plain flour, stirring constantly to prevent lumps from forming in the spinach.
• After that, cook for a while and the spinach is ready.

Serve the finished pork roast recipe with spinach and potato dumplings. You can sprinkle the dumpling with fried onions.

TIP: Do you like spinach? Then try our recipes for delicious spinach pancakes.

Beer-based pork pastries

Beer is a great choice for this type of meat, but you don’t just have to have it in a glass next to your plate. Add it to your cooking and you will see that it will be a great choice.

Ingredients:

• 1 kg pork (shoulder)
• 6 medium sized onions
• 6 cloves of garlic
• ½ l dark beer
• 1 tablespoon lard
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• salt
• pepper

Method:

• Let the finely chopped onion and garlic foam in the lard.
• Add the diced meat and stir-fry.
• Then put the meat and onions in a roasting pan, sprinkle with paprika, cumin, salt and pepper and mix thoroughly.
• Add dark beer (for now only half), cover and bake in a preheated oven at 180 °C.
• Bake for 90 minutes, basting with the rest of the beer.
• After an hour and a half of baking, increase the temperature to 200 °C, uncover the lid and bake for another 20-30 minutes until crispy.

As a side dish, you can choose spinach or cabbage (white or red) as well as potato dumpling, lox or potato gnocchi.

Spicy pork pieces

Even with a hint of spiciness, this dish tastes great. Not only garlic, but also chili and ginger will add heat to the meat. An ideal combination for chilled beer.

Ingredients:

• 1 kg of pork belly
• 5 cloves of garlic
• 2 tablespoons of grated ginger
• 1 tablespoon plain flour
• 1 tablespoon Worcestershire sauce
• a pinch of chili
• pepper
• salt

Method:

• Cut the belly into cubes. Mix it in a bowl with finely chopped onion, pressed garlic, ginger and Worcestershire sauce. Mix thoroughly.
• Place the meat in the baking dish like this, sprinkle with a little chili, salt and pepper.
• Top with a little water or beer and bake in a preheated oven at 180°C for 60 minutes. Then remove the lid, sprinkle flour and mix it with the pastry (or add water or beer) and continue baking until the meat is soft and golden.
• Serve with potato dumpling, gnocchi, cabbage or spinach.