STUFFED PORK NECK CHOPS IN A CLAY POT
5.0 (1)
Ingredients
- check_circlePork neck chops without bone - 4 pieces x 150-160 grams
- check_circle Pickled cabbage leaves - 2 pieces (for wrapping)
- check_circle Pickled cabbage leaves - 4 pieces (placed at the bottom of the clay pot)
- check_circle Liquid margarine - 100 ml (for frying)
- check_circle White dry wine - 40 ml (for the clay pot)
- check_circle Water - 1/2 liter
- check_circle Salt - 20 grams
- check_circle Garlic (peeled) - 10 grams (10 pieces)
- check_circle Filling:
- check_circle Pork bacon - 200 grams
- check_circle Core of one pickled cabbage - 130-135 grams
- check_circle Red bell pepper - 200 grams (4-5 pieces)
- check_circle Fresh mushrooms (champignon) without stems - 300 grams
- check_circle Liquid margarine - 30 ml (for the filling)
- check_circle White dry wine - 20 ml (for the filling)
- check_circle Salt - 20-30 grams
- check_circle Ground black pepper - 6-10 grams
- check_circle Soy sauce - 2 tablespoons
- check_circle Marinade for the chops:
- check_circle White dry wine - 100 ml
- check_circle Hot red pepper - 6-10 grams
- check_circle Savory - 20-25 grams
- check_circle Ground coriander - 6-10 grams
- check_circle Ground cumin - 6-10 grams
- check_circle Garnish:
- check_circle Fresh potatoes - ½ kg
- check_circle Oil for frying
- check_circle Carrot - 1 piece
- check_circle Fresh cucumber - 1 piece
Preparation
- Rub the pork chops with the prepared marinade and let them rest for 12 hours.
- Wash the mushrooms, cut them in half, and slice each half into thin pieces.
- In a heated pan, add liquid margarine and fresh mushrooms with black pepper. Sauté until cooked.
- Add sliced bacon, garlic, red pepper, and the core of the pickled cabbage. Fry until fully cooked and add soy sauce and salt to taste.
- Flatten the pork neck chops as thin as possible, divide the filling into 4 parts, and place one part in the center of each chop. Fold and secure with toothpicks.
- Fry the stuffed chops until golden brown, layer cabbage leaves at the bottom of the clay pot, and arrange the chops with garlic, white wine, and water. Cover and bake at 100 degrees for 30 minutes, then at 250 degrees for 1.5 hours.
- Prepare and fry fresh potatoes and slice the carrot for garnish.
schedule
29/12/21