Friday, July 6 –
This dinner, on the other hand, was absolutely delightful. We had five of us to dinner this night: Wonderful Boyfriend, Bestie Extraordinaire, ChinUp, and MyBuddy. ChinUp and MyBuddy are new to the dinners (but came to the potlucks last summer). They brought a refreshing strawberry/walnut/feta salad and some wine.
I started with marinading the pork and letting it sit in the fridge until I was ready to cook. It smelled sharp and mustardy – but in a good way. I sliced three medium onions and put them into the bottom of a roasting pan. Then I poured a whole beer on top, set the meat on top of that, covered with foil, and cooked for an hour. Then I took the foil off and cooked for another hour. I had sliced the roast in half to cut down on my cook time, so it didn’t take the whole three and a half hours to roast.
While the pork was finishing cooking, I made the potato pancakes exactly as the recipe is written, keeping them warm on a plate covered with foil as they finished cooking. Once the roast came out of the oven I set it aside and finished the sauce. Then we sliced the pork into thin strips and brought everything outside to have as a picnic dinner.
The pork was tender, juicy, and flavorful. The thought of that sauce is making my mouth water again. The pancakes were a perfect platform for the juices. And the salad was a bright flavor that went well with the entire dinner. Overall, it was a huge success!
(recipes borrowed from the cooks at: www.allrecipes.com)
Bramboracky (Czech Savory Potato Pancakes)
- 4 large potatoes
- 3 cloves garlic, crushed
- salt and black pepper to taste
- 1 pinch dried marjoram (optional)
- 2 teaspoons caraway seeds (optional)
- 2 eggs
- 1 tablespoon milk
- 3 tablespoons all-purpose flour
- oil for frying
Directions: Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
Czech Roast Pork
- 2 tablespoons vegetable oil
- 1 tablespoon prepared mustard
- 2 tablespoons caraway seeds
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 5 pounds pork shoulder blade roast
- 3 medium onions, chopped
- 1/2 cup beer
- 1 tablespoon cornstarch
- 2 tablespoons butter
Directions: In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160 degrees F (70 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.