On the near west side of Chicago, every Czech-Bohemian restaurant has their own version of this dish. They’re all based on some mom’s Sunday Dinner recipe. This kicked up version offers similar tastes to satisfy the “comfort food” region of our brains, while entertaining the other definition of Bohemian – the different thinker in us all.
To keep from going all Moulin Rouge type Bohemian, we like to serve this with Houskove Knedliky – traditional Bohemian Dumplings and our piquant Sweet and Sour Red Cabbage.
Serves: 4-6 Total Time: 2-3 Hours
• 3 to 5 pound Pork Rib or Boneless Pork Loin Roast
• 2 Tablespoons Dried Marjoram
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Tablespoon Caraway Seeds, crushed with Mortar & Pestle
• 3 Medium Onions, quartered
• 12 Ounce Beer
• 3 Tablespoons + 1 Tablespoon Unsalted Butter - softened
• 3 Tablespoons All Purpose Flour
• 1 Tablespoon Sour Cream
• 1½ Cups Beef or Chicken Stock if needed for gravy
Step 1. Preheat oven to 325°F
Step 2. Heat a roasting pan or dutch oven over medium-high heat.
Step 3. Score the fat on the roast in a diamond pattern, season with Kosher Salt and Freshly Ground Black Pepper then rub with the Dried Marjoram.
Step 4. Brown the roast on all sides in the hot roasting pan then turn off heat.
Step 5. Remove roast from pan and sprinkle all sides with crushed Caraway Seeds.
Step 6. Add the quartered Onions to the pan in a single layer to be used to support the roast.
Step 7. Place the Pork Roast, fat side down on top of the Onions, pour the beer in the bottom of the pan, not over the roast, cover and place in oven for 45 minutes.
Step 8. After 45 minutes, turn the roast over and return to oven uncovered until the internal temperature reaches 160°F, about another 1 to 1½ hours depending on the weight of the roast. Don’t let the pan go dry – check occasionally and add enough water to keep the onions from burning on the bottom of the pan.
Step 9. Mix 3 tablespoons of the softened Butter and Flour together with the back of a fork to form a thick paste and then stir in the Sour Cream until mixture is smooth.
Step 10. Remove the finished roast to a cutting board and let rest for 10 to 15 minutes while you prepare the gravy. Discard the Onions.
Step 11. If needed add enough Beef or Chicken Stock to make 1½ cups of liquid in the roasting pan. Bring the contents of the pan to a boil over medium-high heat, stirring to release any bits stuck to the bottom of the pan and then reduce the heat to low and simmer.
Step 12. Stir in ⅓ of the Butter/Sour Cream mixture until blended and smooth, add another ⅓ and stir to blend again. Repeat with the last ⅓ to thicken gravy to taste. Lastly, remove from heat and stir in the remaining 1 tablespoon of Butter until smooth.
Tips and Trending
~ Using a Boneless Pork Loin Roast will require that you adjust cooking time downward by about ¼ of the total time. With any meat you should rely first on the internal temperature and then on your own experience for timing.
~ Measure the Caraway Seeds before crushing in the Mortar & Pestle to get the correct volume.
~ To carve a bone-in roast for serving, stand the rested roast on one end. Hold the roast from the top with a Carving Fork and use a Boning Knife to release one rib bone at a time by cutting along each bone with the tip and first inch or so of the knife. Slice as much meat as you will serve and fan out on a platter along with slices of Bohemian Dumplings and gravy.
~ Serve with a side of tangy Sweet and Sour Red Cabbage for a true Bohemian Sunday Supper!
~ Make plenty because leftover cold Roasted Pork makes the best sandwiches!