John Myers
Stuffed Pork Breast Tip
The perfect stuffed pork breast tip recipe with a picture and simple step-by-step instructions.
- 1 kg Pork breast tip
- 0,1 l Advocaat
- 50 g Dried prunes
- 50 g Dried apricots
- Salt
- Pepper from the grinder
- Clarified butter
- 0,1 l Red wine
- 2 sheet Bay leaf
- 5 Pc. Peppercorns
- 5 Pc. Juniper berries
- 1 tsp Granulated broth
- 0,5 l Water
- 0,5 Piece Roll from the day before
- 1 Msp Nutmeg
- 1 tsp Horseradish canned
- 0,5 Bd Diced soup greens
- 6 Pc. Toothpick
- Kitchen twine
- 500 g Brussels sprouts fresh
- 1 Pckg Dumpling dough
- Put the dried fruits in a bowl and pour the egg liqueur over them. Then cut a pocket in the tip of the breast. Rub the meat inside and out with salt and pepper. Pour the dried fruit and egg liqueur into the bag. Seal the interface with toothpicks and, starting with the kitchen thread, seal the outer toothpick in a cross shape. Sear the meat on both sides in a pan. Then cook at 180 degrees in a preheated oven for about 60 minutes. Clean the Brussels sprouts and cook in salted water (add a little sugar to increase the taste). D Put the dumpling dough in a bowl, refine with the nutmeg and horseradish and set aside. Cut the roll into small cubes and fry in the pan as croutons. Shape dumplings with moistened hands and fill them with 3 – 4 croutons each. Let the dumplings stand in plenty of simmering water for about 20 minutes. Take the roast out of the oven, drain the roast stock, season to taste and, if necessary, bind with a little cold butter. Remove the toothpicks and the kitchen twine, cut open the roast and serve everything. Well then …… “Bon appetit”.
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