Czech Dill Sauce with Braised Pork

Ingredients

• 1 kg Pork shoulder (bone‑in) (cut into 3‑4 large pieces)
• 2 tsp Salt (plus extra for seasoning sauce)
• 5 pcs Whole black peppercorns (lightly crushed)
• 4 pcs Allspice berries (optional, adds warm note)
• 1 leaf Bay leaf
• 60 g Unsalted butter (cut into cubes)
• 60 g All‑purpose flour (for roux)
• 250 ml Heavy cream (12% fat) (room temperature)
• 2 tbsp Fresh dill (finely chopped)
• 1 tsp Granulated sugar
• 1 tsp White wine vinegar
• ½ cup Water (for adjusting sauce consistency)

Instructions

1. Season the pork

   Pat the pork pieces dry, then rub them with 2 tsp salt, the crushed peppercorns, allspice berries, and the bay leaf.

   Time: PT5M

2. Braise the pork

   Place the seasoned pork in the large pot, cover with cold water (enough to submerge), bring to a gentle boil, then reduce to a low simmer. Cover and cook for 1 hour 15 minutes until the meat is fork‑tender.

   Time: PT1H15M

   Temperature: 90°C

3. Reserve the broth

   Using a ladle, remove the cooked pork pieces and set aside on a warm plate. Strain the cooking liquid into a bowl; this is your broth for the sauce.

   Time: PT5M

4. Make the roux

   In a medium saucepan melt the butter over medium heat. When foaming, whisk in the flour all at once, stirring constantly for 2‑3 minutes until the mixture turns a light golden color and loses the raw flour smell.

   Time: PT5M

   Temperature: 160°C

5. Create the béchamel base

   Gradually whisk in ½ cup of the reserved broth, followed by the remaining broth, until smooth. Add the cream, stirring continuously. Bring the mixture to a gentle boil, then lower the heat and simmer for 20‑30 minutes, stirring occasionally, until slightly thickened.

   Time: PT30M

   Temperature: 95°C

6. Season the sauce

   Stir in the chopped dill, sugar, and vinegar. Taste and adjust with a pinch more salt if needed. Let the sauce bubble gently for another 2‑3 minutes to meld the flavors.

   Time: PT5M

   Temperature: 95°C

7. Combine meat and sauce

   Slice the rested pork into bite‑size pieces and return them to the saucepan. Heat through for 5‑7 minutes, allowing the meat to absorb the dill sauce.

   Time: PT7M

   Temperature: 90°C

8. Finish and serve

   Remove the bay leaf (if still present). Transfer the pork and sauce to a serving dish, garnish with a few extra dill fronds if desired, and serve hot with boiled potatoes or dumplings.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork shoulder (bone‑in): pork butt, pork loin
• Instead of Whole black peppercorns: ground black pepper (use less)
• Instead of Allspice berries: ground allspice (use ¼ tsp)
• Instead of Unsalted butter: margarine
• Instead of All‑purpose flour: gluten‑free flour blend
• Instead of Heavy cream (12% fat): half‑and‑half, milk with a splash of butter
• Instead of Fresh dill: dill weed (dry) – use 1 tsp
• Instead of Granulated sugar: honey (½ tsp)
• Instead of White wine vinegar: apple cider vinegar

Equipment Needed

• Large Dutch‑oven or Papin pot
• Medium saucepan
• Whisk
• Immersion blender (optional)
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring spoons
• Measuring cup (ml)
• Serving dish

Critical Steps — Do Not Skip

• Seasoning and simmering the pork until tender
• Making a pale roux without burning
• Balancing the sweet‑sour flavor with sugar and vinegar

Chef Tips from the Video

• Use fresh dill for the brightest flavor; dry dill loses its aroma quickly
• For extra richness, finish the sauce with a knob of cold butter just before serving
• Skim any fat that rises to the surface for a cleaner sauce

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The broth can be made a day ahead and refrigerated
• Sauce can be prepared up to 2 hours in advance; reheat gently before adding meat