Roasted pork, roasts and three dots 
Czech classics, which from time to time has the obligation to land on our desk. Whether we eat say sparrow, moravský vrabec nebo jenom výpečky… Various recipes are, procedures are very similar, helpful in this, how much time you have or how much you want to pay for training. Whether you choose a variant of slow cooking or faster pace, lands on the plate serving tasty classics. Supporters roasts are divided into two camps. Some feasting under the banner of spinach, others are not without stewed cabbage. Ale to už je na vás…
| Servings | Prep Time |
| 4osoby | 5minutes |
|
| Cook Time |
| 90minutes |
Need:
- 600g pork shoulder
- 500g pork bellyleaner is better
- 2 cibule
- 5cloves garlic
- 4lžičky kmínu
- 2lžičky soli
- 1spoon thyme
- 1spoon granulated garlic
- 2lžíce sádlagoose or pork
- 150ml vody
- 2lžičky hladké mouky
How do you:
- Chop coarsely, meat and bacon into small cubes. Place in a baking dish. Posolíme and to add fine sliced garlic, granulated garlic, kmín, thyme and lard. Cover the pan (Hood, aluminum foil) and bake in preheated oven 15 minutes at 250 ° C. Odkyjeme, Mix and add a little hot water. Reduce the temperature to 220 ° C and bake 60 minutes. Stir occasionally meat, if appropriate, add hot water.
- Mix the flour with cold water and add to meat. mix well, Reduce heat to 180 ° C and bake more 15 minutes.
- Serve with potato dumplings and spinach.