in Eastern Europe, Germany, Poland

Roast pork Polish style

updated

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Ingredients for 4 servings:

  • 750 g pork loin or neck
  • 2 tbsp lard
  • 100 g prunes
  • 1 tbsp marjoram
  • 1 tbsp sage
  • n. B. Salt
  • 3 tbsp horseradish, grated
  • 1 egg(s)
  • 1 tsp lemon juice
  • 5 tbsp sour cream
  • n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a dinner according to Kurt Drummer

Wash the meat thoroughly, dry it, rub it with salt and herbs, and let it stand for 2 hours. Soak the prunes in water. Place the meat in a roasting pan, add the lard and prunes, and roast in a hot oven (drizzle with water frequently). Let it cool, slice, and garnish each piece with the prunes. Serve cold with the following horseradish sauce: Combine the hard-boiled, chopped egg, lemon juice, and cream with the horseradish, seasoning with salt and sugar. Serve with black bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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