Caraway-Infused Roast Pork

    5 hours

    This is a Czech version of roast pork. The addition of caraway and garlic really heightens the gravy. Serve with dumplings to sop up the gravy.

    153 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 tablespoon mustard
    • 2 tablespoons caraway seeds
    • 1 tablespoon garlic powder
    • 1 tablespoon salt
    • 2 teaspoons ground black pepper
    • 2.5kg pork roast
    • 3 medium onions, chopped
    • 1/2 cup (125ml) beer
    • 1 tablespoon cornflour
    • 2 tablespoons butter

    Preparation:30min  ›  Cook:4hours  ›  Extra time:30min marinating  ›  Ready in:5hours 

    1. 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.
    2. Preheat oven to 180 degrees C.
    3. 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.
    4. Roast 1 hour in the preheated oven. Remove foil, turn roast and score the fat. Continue roasting 2 1/2 hours. Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
    5. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornflour to thicken, reduce heat and simmer 5 to 10 minutes. Serve with the sliced pork.

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    Reviews in English (153)


    Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, just keep adding water and keep the sauce from drying out and burning. The sauce from the pork is rich enough without onions. I cook this meal at least every few weeks, thought I would try this version....not so great compared to other czech ways (season the pork with salt/pepper/garlic POWDEr/caraway..add water and roast slowly for 300-325 for 4-6 hours until tender! Drain sauce and thicken if desired (some don't even thicken so the dumplings soak up the juice from the sauce!)  -  10 Mar 2006  (Review from Allrecipes USA and Canada)


    10 stars! I didn't have any beer (for once) so I used beef broth instead. I would recommend cutting back on the salt, if using beef broth, because the gravy was really salty. But DELICIOUS! The pork was so juicy and tender! I halved the recipe, but used a 3 lb roast. I am so happy with the way it turned out. The rub was absolutely incredible with the pork. I made Fabulous Fried Cabbage to go with it. Simply awesome! I've had this recipe in my box for quite some time, but never got around to making it until now. Thank you so much for the recipe, Sonya!  -  21 May 2008  (Review from Allrecipes USA and Canada)


    I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (which I wish the recipe would more specifically state in step 4. Good cooks can take a lot of knowledge for granted) works perfectly, and the crispy squares of fat were scrumptious. You crockpot cookers will miss out on that. One thing though. Check periodically that the bottom doesn't burn, and add some water. If you have a decent meat thermometer, I don't see how anyone can go wrong here.  -  16 Mar 2009  (Review from Allrecipes USA and Canada)