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Moravian sparrow

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Traditional Czech meal, pork thigh with sauerkraut and dumpling.

recipe,photo-recipe,pork thigh,onion,onion,sauerkraut- finely chopped cabbage (fermented),Pork,Czech cuisine,Gluten-Free,Lactose-Free,Seasonal recipes

Pork

Czech cuisine

Cook

Servings

4

Portion weight

507 g

Portion energy

478 kcal

Ready in

1 h. 30 min.

Difficulty

low

Ingredients

Ingredients

caraway

0.5

9

tsp

kcal

½teaspoon
crushed cumin

0.25

5

tsp

kcal

¼teaspoon
garlic

6

33

cloves

kcal

6cloves
onion

1.3

264

lb

kcal

600grams
pork lard

1

135

tbsp

kcal

1tablespoon
pork thigh

1.3

1026

lb

kcal

600grams
salt

0.25

0

tsp

kcal

¼teaspoon
sauerkraut- finely chopped cabbage (fermented)

1.1

100

lb

kcal

500grams
sugar granulated

1

61

tbsp

kcal

1tablespoon
sunflower oil

2

270

tbsp

kcal

2tablespoon
vinegar

2

13

tbsp

kcal

2tablespoon
water

¾

0

cup

kcal

2decilitres

 

Recipe

1. Preparation of meat

pork thigh 1.3 lb (600 g)  garlic 6 cloves  crushed cumin 0.25 tsp  salt 0.25 tsp

Cut meat into big pieces. Mix it with garlic, salt and crushed cumin. Let it rest in the cold place at least 4 hours.

Cut meat into big pieces. Mix it with garlic, salt...

2. 

onion 10.5 oz (300 g)  water ¾ cup (200 ml)  pork lard 1 tbsp

Let the meat pull on the pan or directly in a baking tin at 480°F (250°C) for 10-15 minutes. Then add coarsely chopped onion, stir and bake covered at 355°F (180°C) for about one hour.

Let the meat pull on the pan or directly in a...

3. 

Uncover, stir it and bake until pink at 480°F (250°C) 10-15 minutes.

Uncover, stir it and bake until pink at 480°F...

4. Preparation of cabbage

onion 10.5 oz (300 g)  sunflower oil 2 tbsp  caraway 0.5 tsp  vinegar 2 tbsp  sugar granulated 1 tbsp  sauerkraut- finely chopped cabbage (fermented) 1.1 lb (500 g)

Drain white sauerkraut and cut it into thirds so that we have shorter pieces. Cook an onion lightly in oil. Add sauerkraut, crushed cumin and braise for 30 minutes. Add vinegar and sugar shortly before it is done.

Drain white sauerkraut and cut it into thirds so...

Bon appetit!

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