Vepřo Knedlo Zelo - roast pork, dumplings and sauerkraut

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Before you start cooking: Preheat the oven to 320 °F. Cut 6 medium onions roughly. Peel 5 cloves garlic and press them.

Season 2 pounds pork shoulder with 2 teaspoons salt. Dust it with 1 teaspoon ground black pepper and 1 teaspoon ground caraway seeds from all sides. Then rub the pressed garlic onto the pork.

Grease a roasting pan with 1 Tablespoon pork lard. Pour the onion over the bottom of the pan. Place the seasoned meat on the onion. Pour in 1 cup of water.

Roast the pork uncovered for 2-2.½ hours or until soft. Flip the meat from time to time, that it has a nice brown color over the whole surface. Also, stir the onion occasionally to prevent it from burning. If all the water evaporates, add ⅓ cup more.

Transfer roasted meat to a clean plate, cover with foil, and keep it warm.

Make the gravy: Place the uncovered roasting pan with onion on the stove over medium heat. Reduce the juices to a necessary minimum. Stir occasionally.

Lower the heat and add 1 Tablespoon all-purpose flour. Fry for 1 minute, stirring continuously, preferably with a flat spatula to scrape the bottom of the pan and prevent the flour from burning.

Gradually pour in 2 cups of lukewarm water, stirring well. Bring the mixture to a boil, then reduce the heat to one-third and let the gravy simmer for 20 minutes.

Strain the gravy through a sieve—season with pepper and salt to fit your taste.

Serve warm: a slice of pork roast, braised sauerkraut, and sliced dumplings. Pour the sauce in the middle, allowing it to partially cover the meat, sauerkraut, and dumplings.