Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Lard |
2 pounds | Pork shoulder, cut into |
⅛ \N | Th-inch cubes and seasoned |
\N \N | With salt |
\N \N | And pepper |
2 \N | Carrots, cubed into 1/4-inch |
\N \N | Dice |
1 \N | Spanish onion, cut into inch dice |
4 \N | Red Hungarian peppers, cut |
\N \N | Into 1/4-inch cubes |
2 tablespoons | Paprika |
7 ounces | Speck, cut into 1/4-inch |
\N \N | Cubes |
¼ tablespoon | Ground cloves |
¼ teaspoon | Cinnamon |
2 cups | Red wine |
1 \N | Recipe strudel (see basic |
\N \N | Recipe) |
2 \N | Egg yolks, beaten |
1 \N | Recipe green apple sauce |
\N \N | (see recipe) |
In a heavy-bottomed casserole, heat lard until smoking. Add pork pieces, 5 or 6 at a time, and cook until golden brown. remove and add carrots, onion, peppers, paprika, speck, cloves, cinnamon and cook until softened, about 8 to 10 minutes. Add wine and bring to a boil.
Add meat and return to a boil. Lower heat and simmer 1½ hours until very tender. Season with salt and pepper and allow to chill 4 hours in the refrigerator.
Preheat oven to 375 F. Roll out strudel dough into a 10 by 14-inch rectangle. Place cold pork stew in center and roll up like a strudel.
Save cut scrap pieces of dough to garnish strudel with a design or the name of a loved one). Brush with beaten egg yolks, place on a cookie sheet and bake 50 to 60 minutes, until golden brown and piping hot inside. Allow to rest 10 minutes and serve with green apple sauce.
Yield: 4 servings
MOLTO MARIO SHOW #MB1D04