Czech Republic : Vepøová Peèenì (Pork Roast)

 

 

For a 6-people vepøová peèenì  , you will need :

– 1 pork roast (about 3 pounds, or 1½ kg)
– Dash salt
– 1 T caraway seeds
– 1 onion, diced
– 2 cups (½ L) of water

 

Follow the guide :

ROAST

Step 1 – Preheat your oven at 450º F [232º C]
Step 2 – Sprinkle a little salt all over the pork roast, then place the meat in a pan
Step 3 – Sprinkle the dice onion and the caraway seeds on top of the roast
Step 4 – Add enough water to make the liquid go ¼ way up the meat.
Step 5 – Cover and place in the preheated oven.
Step 6 – Turn temperature down to 325º F and bake for about 1½ or 2 hours
Step 7 – Remove and check the doneness, the internal temperature (it should be around 170° F or 77° C for the pork loin or 185° F (85° C) for the shoulder).
Step 8 – Serve meat with Czech dumplings, gravy, and red cabbage.

GRAVY

– 1 package pork gravy mix + water according to package directions
– 1 c [250 ml] water + ¼ c [60 ml] Wondra Flour

Vepøová Peèenì  or Pork Roast is the Czech national dish.