The name of this Czech national dish translates simply as pork roast with bread dumplings and sauerkraut. Pork is roasted in the oven with chopped onions, and the drippings from the roast are reduced into a sauce that is served with the dish.
The sauerkraut can be stewed or served plain, and it can range from sweet to sour depending on the chef. Sauerkraut can also be replaced with red cabbage, or enriched with the addition of sliced bacon and caraway seeds, a spice used frequently in Czech national cooking.
The dish is believed to have German origins, and the German cooking tradition almost certainly influenced the three essential parts of the dish. However, it has become a Czech national dish, and it can be found in every traditional restaurant across the country.