Pork loin stuffed with smoked bacon with bolete sauce, dumplings stuffed with black pudding and red cabbage

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Ingredients:

  • 1.5 kg pork loin
  • 30 dag smoked meat
  • 60 dag boletes
  • 35 dag onion
  • 1 l cream
  • 4 eggs
  • 1.3 kg wheat flour
  • 10 dag butter
  • 1.5 kg black pudding
  • 1 kg red cabbage
  • 15 dag smoked bacon
  • sugar
  • vinegar
  • salt
  • pepper

 

Directions:

Dumplings:

Fry black pudding with 20 dag onion and season to taste. Mix flour, eggs, butter and warm water, knead dough and roll it out. Cut out round pieces with a glass, put some stuffing on top and press together the edges. Cook in boiling water.

Cabbage:

Shred cabbage, boil until tender and sour with vinegar to taste. Add fried bacon and 15 dag of onion to the drained cabbage, blend and season to taste.

Pork loin:

Stuff marinated pork loin with smoked meat and fry in oil.

Bolete sauce:

Stir-fry 10 dag finely chopped onion and sliced boletes in butter, add cream and simmer to reduce. Season to taste.

Serve the pork sirloin with 3 dumplings, cabbage and bolete sauce.

 

 

This meal was prepared by the Restaurant ‘Piwnica Rycerska’ from Kęty during the 4th “Silesian Tastes Festival 2009” in Pszczyna.

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