Romani-style Vepřo knedlo zelo

Ingredients

In this Romani adaptation of Vepřo knedlo zelo, we infuse the dish with the unique flavors and spices of Romani cuisine. The marinade for the pork includes traditional Romani spices such as paprika, cumin, and coriander, adding a subtle smokiness and depth of flavor. Additionally, we incorporate Romani-style dumplings, which are slightly denser and have a touch of sweetness. These adaptations give the dish a distinct Romani twist while still maintaining the essence of the original Czech recipe. We alse have the original recipe for Vepřo knedlo zelo, so you can check it out.

• 1.5 kg (3.3 lbs) pork shoulder, cut into chunks 1.5 kg (3.3 lbs) pork shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 500 g (4 cups) all-purpose flour 500 g (4 cups) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon salt 1 teaspoon salt
• 2 eggs 2 eggs
• 250 ml (1 cup) milk 250 ml (1 cup) milk
• 500 g (2 cups) sauerkraut, drained and rinsed 500 g (2 cups) sauerkraut, drained and rinsed
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 35g (Sugar: 3g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork, olive oil, onions, garlic, paprika, cumin, and coriander. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the marinated pork and sear until browned on all sides.
4. 4.
   Pour in the chicken broth and bring to a simmer. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the pork is tender and easily pulls apart with a fork.
5. 5.
   While the pork is cooking, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together the eggs and milk. Gradually pour the wet ingredients into the dry ingredients, stirring until a sticky dough forms.
6. 6.
   Bring a large pot of salted water to a boil. Using wet hands, shape the dough into small dumplings and drop them into the boiling water. Cook for about 10 minutes, or until the dumplings float to the surface. Remove with a slotted spoon and set aside.
7. 7.
   In a separate pan, sauté the sauerkraut over medium heat until heated through. Season with salt and pepper to taste.
8. 8.
   Once the pork is done, remove it from the oven and shred it using two forks.
9. 9.
   Serve the Romani-style Vepřo knedlo zelo by placing a portion of shredded pork on a plate, accompanied by dumplings and sauerkraut. Enjoy!

Treat your ingredients with care...

• Pork shoulder — For the most tender and flavorful results, marinate the pork overnight.
• Sauerkraut — Rinse the sauerkraut before using to remove excess saltiness.

Tips & Tricks

• To add a smoky flavor, you can grill the marinated pork before slow-cooking it.
• If you prefer a tangier sauerkraut, add a splash of apple cider vinegar while sautéing.
• For a vegetarian version, replace the pork with seitan or tofu and use vegetable broth instead of chicken broth.
• Serve with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Romani-style Vepřo knedlo zelo hot, allowing the flavors to meld together. Garnish with fresh herbs such as parsley or dill for a pop of color and freshness.

Presentation advice

Arrange the shredded pork, dumplings, and sauerkraut on a plate, creating an appealing visual contrast. Consider using a traditional Romani-inspired serving dish or platter to enhance the presentation.