Recipe: Roast Pork with Caraway

Delicious!

"From one of those old Texas-Czech Cookbooks. I don't remember which one," said Mr. Big Food when I asked where he got this recipe. More on this particular four pound pork roast here.

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“One of the most popular national dishes in Czechoslovakia is roast pork with sauerkraut and dumplings. Although you will and may have heard that this is a German import, the Czechs have added their own touches to it and have made it to be very tasty and appetizing. Most Czech-Texans still carry on the dumplings tradition.”

ROAST PORK WITH CARAWAY

Serves 6-8

1 pork loin roast, about 5 lbs

Salt

2-3 tsp caraway seeds

Onion, sliced

Cold water

Dumplings (see recipes in this section)

Sauerkraut (see recipes in this section)

Preheat oven to 350^o. Score any fat on top of roast to make small squares. Rub roast well with salt, place in a shallow baking pan (lined with foil for easier clean up, if desired), top roast with caraway seeds and a few slices onion, scatter remaining onion slices in pan, add about ½ inch water to pan, and roast in oven for 2 ½ hours or longer, allowing 35-40 minutes per lb, and basting occasionally with drippings. Add more water to pan while roast is cooking, if needed. The skin should be golden and crisp. Serve sliced with dumplings and sauerkraut. Skim fat off pan juices and serve over all.