Braised pork strudel with green apple sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Lard |
| 2 | pounds | Pork shoulder, cut into |
| ⅛ | Th-inch cubes and seasoned | |
| With salt | ||
| And pepper | ||
| 2 | Carrots, cubed into 1/4-inch | |
| Dice | ||
| 1 | Spanish onion, cut into inch dice | |
| 4 | Red Hungarian peppers, cut | |
| Into 1/4-inch cubes | ||
| 2 | tablespoons | Paprika |
| 7 | ounces | Speck, cut into 1/4-inch |
| Cubes | ||
| ¼ | tablespoon | Ground cloves |
| ¼ | teaspoon | Cinnamon |
| 2 | cups | Red wine |
| 1 | Recipe strudel (see basic | |
| Recipe) | ||
| 2 | Egg yolks, beaten | |
| 1 | Recipe green apple sauce | |
| (see recipe) | ||
Directions
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
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