Braised Pork Roast with Paprika, Capers & Caraway
Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.
YIELD
12 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsSomewhere between a Hungarian stew and a German Sunday roast, this pork loin braise lives in the best of both worlds.
The meat gets a hard sear in lard until deeply browned on every side, then onions and carrots cook in the rendered fat and get tossed in paprika until they’re brick-red and fragrant.
An hour and a half of covered braising in chicken stock does the heavy lifting, turning a lean pork loin into something tender enough to slice with a spoon.
The sauce is where it all comes together: the braising vegetables get pressed through a sieve, the liquid gets skimmed, and a slurry of sour cream and flour thickens everything into a silky, tangy gravy studded with capers and caraway seeds.
Carve it thin, pour the sauce over, and pass the rest in a boat.
Chef’s Tips
- Lard is traditional and worth using here. It browns the pork more evenly than oil and adds a subtle richness that fits the Central European character of the dish.
- Stir the paprika off the heat. Paprika burns easily and turns bitter fast. Coating the vegetables off the burner lets it bloom in the residual heat without scorching.
- Whisk the flour and sour cream together before adding to the sauce. This prevents lumps and ensures a smooth, even thickening.
- Caraway seeds are the signature flavor. Just a small amount adds that unmistakable earthy, slightly anise-like note that ties the whole dish to its Eastern European roots.
Ingredients
Directions
In a 4-quart casserole, heat the lard until a light haze forms over it.
Add the pork and over high heat brown it on all sides.
About 10 to 15 minutes.
Remove and set aside.
Preheat oven to 350℉ (180℃).
Pour off all but a thin film of the fat and add the onions.
Cook them about 8 minutes over medium heat or until they are lightly colored.
Add the carrots and cook 2 to 3 minutes longer.
Off the heat, stir in the paprika.
Continue to stir until the vegetables are coated.
Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan.
Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again.
Cover tightly and braise the pork in the middle of the oven for 1½ hours, or until thoroughly cooked and tender.
Baste it occasionally with pan juices.
Transfer the pork to a heated platter.
Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them.
Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove.
With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan.
Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds.
Taste for seasoning.
Carve pork into ¼ to ½ inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat.
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