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Roast pork belly and neck with potato dumplings and braised cabbage – traditional Czech Sunday menu

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Roast pork belly and neck with potato dumplings and braised cabbage – traditional Czech Sunday menu

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  • Moderate preparation
  • 6 portions
  • 150 minutes
Jan, 21. 12. 2025

Roast pork belly and neck in beer gravy, served with homemade potato dumplings and gently braised cabbage, represent an iconic Czech dish that will appeal to the whole family. This recipe combines juicy meat, fluffy dumplings and delicious cabbage into a complete menu.

For 6 portions

Ingredients

Video tutorial

Preparation procedure

  • Preparing the meat Cut the meat into cubes (approx. 4×4 cm), season with salt and pepper and rub in the paprika and garlic. Spread the onion rings in a roasting pan, place the seasoned meat on top and pour over the beer. Cover the roasting pan with a lid or foil and bake in an oven preheated to 180 °C for 60 minutes. Remove the cover, increase the temperature to 200 °C and bake for another 30–40 minutes until the meat browns. During baking, scrape the juices stuck around the edge of the pan back into the sauce.
  • Preparing the potato dumplings Finely grate the cooked, peeled potatoes prepared the day before. In a bowl, mix the potatoes with both types of flour, semolina, eggs and salt. Shape the mixture into rolls about 5–6 cm in diameter and wrap them in cling film. Cook the dumplings in salted water for 15–18 minutes from the moment the rolls are placed into boiling water, then remove them and slice into rounds.
  • Braised cabbage In a wide pot, heat the lard and sauté the onion until golden. Add the cabbage, sugar and, if needed, a little water. Simmer under a lid for 15–20 minutes. Mix the flour in a little water, pour into the cabbage and cook briefly until it slightly thickens. Season with salt and pepper.
  • Serving Arrange slices of dumplings on a plate, serve the roast with its juices and the braised cabbage alongside. Garnish with fresh parsley.

Time required and number of servings

  • Active preparation: 30 minutes

  • Meat roasting: 1–1.5 hours

  • Dumpling preparation: 30 minutes + cooking 15–18 minutes

  • Cabbage braising: 20–25 minutes

  • Total time: approx. 2.5–3 hours

  • Number of servings: 6

Conclusion

Roast pork belly and neck with homemade potato dumplings and braised cabbage represent a traditional Czech treat that warms both body and soul. Thanks to the beer gravy the meat is juicy and well seasoned, while the fluffy dumplings and tender cabbage complete the dish for a hearty lunch or festive dinner. Make this recipe over the weekend and enjoy true Czech hospitality.

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