Pork Sparrow
120 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
PORK SPARROW PROCEDURE
Preheat the oven to 160 ºC.
Finely chop the onion. Peel and press the garlic. Cut the meat into 4 cm cubes, season thoroughly with salt and pepper, rub all sides with pressed garlic, and sprinkle with freshly crushed caraway seeds. Spread the onion on the bottom of a roasting pan and place the meat on top.
Pour in 250 ml of water and bake in the preheated oven for 2 hours or until the meat is tender. Stir the meat occasionally so that the individual pieces brown evenly. If the onion starts to burn too much during baking, add a little more water.
Chef's tip
Choose a roasting pan for the meat that you can place on the stove – you will finish the pan juices in it. When sautéing the pan juices from the meat, use a flat wooden spoon to scrape off any stuck-on bits from the bottom. It's best to soak spinach in a tall container with cold water so that any soil or sand particles can wash off and sink to the bottom. The water needs to be changed several times. Cook spinach briefly; long cooking will make it turn gray. You can chop the spinach with a knife on a cutting board or blend it, but it shouldn't become a puree. If you're not serving the spinach immediately, add a little cream to it; this will keep it beautifully green. For the amount mentioned above, 80 ml of cream (min. 31%) is sufficient; just bring it to a boil in the pot with the spinach, stir, and remove from heat. Prepare the dumplings from potatoes of cooking type B or C. Coat the finished dumplings in melted lard or butter so they don't dry out.