Ingredients
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Pork:
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1.3 lb pork thigh
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6 cloves of garlic
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a pinch of ground cumin
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a pinch of Salt
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10.5 oz Onion
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3/4 cup Water
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1 tbsp Pork Lard
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Cabbage:
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10.5 oz Onion
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2 tbsp sunflower oil
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1/2 tsp ground cumin
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2 tbsp vinegar
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1 tbsp Sugar
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1.1 lb finely chopped cabbage (fermented)
Directions
Literally translated as Moravian Sparrow, this popular dish is a common main course you can order in almost every traditional Czech restaurant. It originated in the Moravia region and fortunately does not contain any sparrow and is often made with pork thigh! The other main ingredient is sauerkraut which is almost as popular in Czech as it is in Germany!
Preparation:
- Cut meat into big pieces. Mix it with garlic, salt, and crushed cumin. Let it rest in a cold place for at least 4 hours.
- 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.
- Uncover, stir it and bake until pink at 480°F (250°C) 10-15 minutes.
- Drain white sauerkraut (finely chopped fermented cabbage) 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.
