Czech name: Vepřová plec na kmíně

Written by Lenka Brizdalova

A typical recipe of the Czech Republic.


1 lb pork shoulder
1/2 tsp whole caraway seeds
1 tsp minced caraway seeds
1 large onion
salt to taste
ground black pepper to taste
2 Tbs oil
1 Tbs flour
1/2 tsp soup spice
1 Tbs butter


Cut the pork shoulder into small cube pieces. Pour oil in a warmed up pot, fry finely diced onion until it is translucent and scatter with whole caraway seeds. Add the meat in the pot and stew it in it’s own juices. After 5 minutes, pour in a little water and blend in a soup spice, salt and black pepper.

Stew the meat until it’s soft and shreds easily, adding more water as necessary.
Then thicken the gravy with the flour mixed with a cup of water and poach it for a while.

Finally, add the butter. You can combine it with a rice, dumplings, or pasta.