CROATIAN PORK JELLY
This traditional and inevitable part of the Croatian holiday table has bouncy texture and deliciously meaty flavor.
Provided by Laka
Categories Pork
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Carefully trim and clean the meat and place all pieces in a large pot with peppercorns, salt and bay leaves.
- Cover with water, 2-3 fingers above the ingredients, add red wine vinegar. Bring to a boil and then reduce the heat to low. Slowly simmer for 1 hour and 30 minutes until all of the meat is half cooked.
- Add sliced carrots and parsley root and chopped onion. Continue to simmer for another 1 hour and 30 minutes until all the meat is broken down and falling apart.
- When done, skim the fat from the top, and separate the meat and vegetables from the broth. Remove gristle and all or some of the bones from the meat. Break the meat and skin into small chunks and portion it out into smaller bowls or molds. Cool the broth for about 20 minutes, then strain it through a fine mesh sieve and pour it over the meat. Cover the bowls with aluminum foil and let them stand overnight outside (if it's cold) or in the fridge.
- Easy recommendation: If you want to serve the jelly as an appetizer, strain out the liquid into a loaf pan. When it is completely firm, cut it into thick slices and serve with thick slices of whole wheat or ray bread.
Nutrition Facts : Calories 291.6, Fat 15.7, SaturatedFat 5.7, Cholesterol 47.5, Sodium 1801.5, Carbohydrate 3.1, Fiber 0.7, Sugar 1.2, Protein 31
PORK STEAK IN WINE SAUCE
Make and share this Pork Steak in Wine Sauce recipe from Food.com.
Provided by JazzysNamma
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large skillet. Brown pork on both sides.
- Remove meat from skillet.
- Add onions and mushrooms to skillet. Cook until onion and mushrooms are tender but not browned.
- Add pork back to skillet.
- Pour wine over pork; cover tightly and simmer 1 hour or until pork steaks are tender.
- Garnish with parsley.
Nutrition Facts : Calories 272.6, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 56.7, Carbohydrate 4, Fiber 0.6, Sugar 1.6, Protein 22.2
NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)
This meal is originally Hungarian but since us Croats and Hungarians lived in one Empire for 400 years gastronomic influences are inevitable. This is also my grandmother's recipe.
Provided by nitko
Categories Stew
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork meat into small pieces.
- Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
- Add paprika and mix. Add some wine and continue to sauté it.
- After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
- Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
- Before serving add sour cream and mix.
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