Roasted pork bites
Juicy meat, delicious pan juices, and an easy method that anyone can master. Perfect with dumplings and cabbage, or simply with fresh bread. Roasted pork bites are a warm hug from the Czech kitchen. They grew out of Sunday roasts and country feast days where pork, onion and garlic made a homey trio. Families used what they had. Shoulder for juiciness, neck for extra richness, belly for a bold finish. Serving the meat with dumplings and cabbage is a little ceremony that turns a simple day into a celebration.
Ingredients:
- 1 kilogram pork shoulder (raw)
- 2 pieces onion
- 7 cloves garlic
- 1,50 tablespoons salt
- 1 tablespoon caraway (whole)
Nutrition values (per 100 g):
| Energy | 201 kcal 841 kJ | |
|---|---|---|
| Protein | 15,1 g | |
| Carbohydrates | 2,4 g | |
| - of which sugars | 0,7 g | |
| Fat | 15,2 g | |
| - saturated fat | 5,7 g | |
| - trans fat | 0,2 g | |
| - monounsaturated fat | 7,7 g | |
| - polyunsaturated fat | 1,2 g | |
| - cholesterol | 56,5 mg | |
| Fiber | 0,5 g | |
| Salt | 2,2 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 2 558 kcal 10 708 kJ | |
|---|---|---|
| Protein | 191,9 g | |
| Carbohydrates | 30,3 g | |
| - of which sugars | 9,5 g | |
| Fat | 194,2 g | |
| - saturated fat | 72,1 g | |
| - trans fat | 2,0 g | |
| - monounsaturated fat | 98,5 g | |
| - polyunsaturated fat | 15,3 g | |
| - cholesterol | 720 mg | |
| Fiber | 6,3 g | |
| Salt | 28,53 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Take the head of garlic, peel it, and separate the cloves. Lightly crush each clove with the flat side of a knife to release its flavor and aroma. Chop them into smaller pieces and set aside.
- Peel and roughly chop the onions. They don’t need to be even, as they will soften during roasting and blend with the flavor of the meat.
- Cut the pork shoulder into larger cubes, about 1 ¼ inch (3 cm), so they cook evenly.
- Spread the chopped onion evenly in a roasting pan — this will be the base that adds juiciness. Add the chopped garlic, then place the pork cubes on top. Try to spread the meat so the pieces don’t overlap too much, which helps them roast better.
- Generously season the meat with salt and sprinkle with caraway seeds for their typical aroma and flavor.
- Add about ¾ cup water so the meat doesn’t start burning at the beginning. Place the roasting pan in an oven preheated to 320 °F and roast slowly. Check the meat regularly, and if needed, baste with water to keep it from burning and to stay juicy. Long, slow roasting (about 2 hours) will make the meat tender and melt-in-your-mouth.
- Serve the roasted pork with braised cabbage and dumplings — either bread dumplings or potato dumplings, depending on your taste. A spoonful of the roasted pan juices makes a perfect finishing touch.
Choosing the cut:
Pork shoulder is forgiving and stays moist. It has the right balance of lean and fat so the pan juices are generous. For a crispier edge try pork neck. For a leaner plate use leg and add a spoon of lard to keep things supple. Cut into even cubes so everything roasts at the same pace.
Technique tips:
Salt the meat before it goes into the oven and give it a few minutes to settle. Lightly crush caraway in your hand to wake up its aroma. Keep the onion chunky. It melts and becomes a sweet base for the sauce. Roast low and slow at 320 F and stir once or twice so the cubes color evenly. Finish with a short blast of higher heat for a crackly edge. Start with a small glass of water and top up as needed. A heavy roasting pan or enamel pot keeps the temperature steady and builds deeper flavor.
Variations and ideas:
In Moravia many cooks add marjoram. In the north a splash of beer often joins the pan. For a bright note stir in a few apple cubes at the end or whisk a spoon of Dijon into the juices. Swap caraway for fennel if you prefer a gentler spice. If you cook without onion, balance the pan with a small spoon of honey dissolved in the juices and simmer for a minute.
Sides and pairings:
Bread dumplings soak up every drop. Potato dumplings add a cozy vibe. If you want to keep it simple, tear into a good crusty loaf and spoon over the juices. A pale Czech lager is a natural partner. From the wine shelf reach for dry Grüner Veltliner or Riesling. For alcohol free service pour chilled apple cider or a homemade caraway lemonade.
Restaurant style serving:
Let the meat rest for five minutes after roasting. Spoon a little juice over the cubes and reduce the rest on the stove for a glossy finish. Splash the pan with a bit of water or beer and scrape the browned bits with a wooden spatula. That is where the flavor hides. On the plate finish with a pinch of freshly crushed caraway and a few butter glazed apple pieces.
Make ahead and storage:
These pork bites taste even better the next day. Store in a sealed container in the fridge. Reheat gently in a pan or in the oven with a spoon of water or stock. They also freeze well if packed with their juices. Thaw slowly and warm through with a splash of water.
Quick troubleshooting:
- Meat feels a bit firm? It likely needs more time or a touch more moisture at the beginning. Cover for five minutes then uncover and let it crisp.
- Too salty? Serve with dumplings and more cabbage to balance the bite.
- No caraway at home? Use thyme and a pinch of cracked coriander.
