Uzené - Smoked Pork with Sauerkraut and Dumplings

Ingredients

• 1.5 kg (3.3 lbs) smoked pork shoulder 1.5 kg (3.3 lbs) smoked pork shoulder
• 500g (1.1 lbs) sauerkraut 500g (1.1 lbs) sauerkraut
• 4 cups (480g) all-purpose flour 4 cups (480g) all-purpose flour
• 2 eggs 2 eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring water to a boil and add the smoked pork shoulder. Cook for 2 hours until the meat is tender.
3. 3.
   While the pork is cooking, prepare the dumplings. In a mixing bowl, combine the flour, eggs, milk, and salt. Knead the dough until it becomes smooth and elastic.
4. 4.
   Divide the dough into smaller portions and shape them into cylindrical dumplings.
5. 5.
   Bring a large pot of salted water to a boil. Add the dumplings and cook for about 15 minutes until they float to the surface.
6. 6.
   In a separate pan, heat the vegetable oil and add the sauerkraut. Cook for 10 minutes, stirring occasionally.
7. 7.
   Remove the cooked pork from the pot and slice it into thick pieces.
8. 8.
   Sprinkle the caraway seeds and paprika over the sauerkraut and mix well.
9. 9.
   Place the sliced pork on a baking tray and roast in the preheated oven for 15 minutes to enhance the smoky flavor.
10. 10.
    Serve the smoked pork with sauerkraut and dumplings. Garnish with fresh parsley.

Treat your ingredients with care...

• Smoked pork shoulder — Make sure to choose a high-quality smoked pork shoulder with a good balance of fat and meat for the best flavor and tenderness.
• Sauerkraut — Rinse the sauerkraut before cooking to reduce its sourness if desired.
• Dumplings — To achieve light and fluffy dumplings, avoid over-kneading the dough and handle it gently when shaping the dumplings.

Tips & Tricks

• For added flavor, marinate the smoked pork shoulder overnight in a mixture of garlic, black pepper, and a touch of honey before cooking.
• If you prefer a spicier taste, sprinkle some chili flakes over the sauerkraut.
• Serve the dish with a dollop of sour cream on top for a creamy and tangy element.
• Leftover Uzené can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.
• Experiment with different types of smoked pork, such as smoked ribs or smoked ham, to vary the flavors.

Serving advice

Serve Uzené hot, with the sauerkraut and dumplings arranged on a plate alongside the sliced smoked pork. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the sauerkraut in a neat mound, place the sliced smoked pork on top, and surround it with the dumplings. Drizzle some of the flavorful juices from the sauerkraut over the pork for an appetizing presentation.