Many people consider roast pork with braised cabbage and Czech bread dumplings. However, in this recipe is pork meat served with the spinach sauce and potato dumplings. This is a very tasty Czech meal as well.

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Ingredients

Roast Pork Stew

1  1/2 lb boneless pork shoulder
1  1/2 lb pork belly or whole bacon
8 garlic cloves
2 large onions
1 Tbs Caraway Seeds
salt to taste
ground black pepper to taste

Potato Dumplings

2 lbs potatoes
1 lb all purpose flour
1 cup Wondra flour
salt to taste

Spinach Sauce

2 lbs frozen chopped spinach
4 Tbs butter
1 onion
3 cloves of garlic
3 Tbs all purpose flour
1 1/2 cups milk
salt to taste
2 eggs

Instructions

Spinach Sauce

Fry the finely chopped onion and chopped garlic in butter, sprinkle with flour, fry, pour into cold milk and bring to the boil, stirring constantly, add the thawed spinach, simmer for about 8 minutes, add salt, add and stir in eggs.

Potato Dumplings

Boil the potatoes with the skin on. Cooked potatoes, peel Immediately, while still hot. Mash them. Leave to cool. Stir the flour and salt lightly with your fingertips. Then shape the dough into balls, the size of a baseball ball. The dough must be well tightened. Boil it in salted water for about 25 minutes, then remove and immediately cut in half with a piece of string.

Roast Pork Stew

Cut the meat into larger cubes, place in a baking dish, mix with the chopped onion, caraway seeds, pressed garlic, salt and ground black pepper. Cover with a little water. Bake in a preheated oven at 350°F (170 °C) for about 80 minutes or until tender. On the end increase the temperature and cook till golden brown. Serve with spinach sauce and potato dumplings.

Please Note: There are several regional variants of this recipe. This is one of them.

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