Vepřo Knedlo Zelo is a classic, hearty Czech dish and a staple of Czech pubs. It consists of slow-roasted pork (vepřo), sliced bread dumplings (knedlíky), and stewed sauerkraut (zelí), all smothered in rich pork gravy.

Prep Time	Cook Time	Serves
30 minutes	3 hours 30 minutes	6

Part A: Ingredients

For the Roast Pork (Vepřo)

• 3 lbs Pork Shoulder or Pork Butt, skin scored (if possible)
• 1 Tbsp Caraway Seeds, 1 Tbsp Salt, 1 tsp Black Pepper
• 1 large Onion, quartered, 1 cup Water or Stock

For the Stewed Sauerkraut (Zelí)

• 1 (28 oz) bag Sauerkraut, drained and rinsed lightly
• 1 Tbsp Lard or Oil, 1 small Onion, diced
• 1 Tb2sp Sugar, $1/4$ cup Water, 1 Tbsp White Wine Vinegar

For the Bread Dumplings (Knedlíky)

• $3 \frac{1}{2}$ cups All-purpose flour, 1 tsp Instant Yeast, 1 tsp Salt, 1 cup Warm Milk, 1 large Egg, $1/2$ cup Cubed Stale White Bread (or small dinner rolls).

Part B: Instructions

Step 1: Roast the Pork

1. Preheat oven to $350^{\circ} \text{F}$ ($175^{\circ} \text{C}$).
2. Rub the pork shoulder aggressively with salt, pepper, and caraway seeds, ensuring the seasoning gets into the skin scores.
3. Place the onion quarters and 1 cup water/stock in a roasting pan. Place the pork on top.
4. Roast for 3 to $3 \frac{1}{2}$ hours, basting every hour, until the meat is fork-tender. Reserve the pan juices for gravy.

Step 2: Prepare the Stewed Sauerkraut (Zelí)

1. In a saucepan, heat the lard or oil. Sauté the diced onion until translucent.
2. Add the sauerkraut (drained and rinsed), sugar, water, and vinegar. Stir well.
3. Bring to a simmer, cover, and cook for 30-45 minutes until tender and flavorful.

Step 3: Make the Bread Dumplings (Knedlíky)

1. In a large bowl, whisk together the flour, yeast, and salt.
2. Add the warm milk and egg. Mix until a sticky dough forms.
3. Add the cubed stale bread and mix briefly. Knead the dough lightly for 1-2 minutes. Cover and let rise for 45 minutes.
4. Divide the dough into two equal parts and gently roll them into logs (about 2 inches thick).
5. Steam the logs over simmering water (or wrap them lightly in foil and steam) for 20-25 minutes. They should be firm to the touch. Let cool slightly, then slice them into $3/4$ inch thick rounds.

Step 4: Make the Gravy and Serve

1. Strain the reserved pork pan juices into a saucepan. Skim off excess fat. Bring to a simmer. Thicken with a cornstarch slurry if needed.
2. Slice the roasted pork.
3. Serve a portion of sliced pork, a few slices of knedlíky, and a generous scoop of zelí (sauerkraut). Spoon the hot pork gravy generously over the pork and the dumplings.