Pork a la Varsovie

Rub pork loin blend of herbs, oil and rest spices. Put for an overnight in the refrigerator. On the second day fry it in a pan on each side. Give sleeve baking bit watered oil and a small amount of water. Tie sleeve. Put into preheated oven to 200 degrees and bake for approx. 1.5 hours. After baking, allow to cool. Mix gelatin in hot broth, cool, degrease, strain. Pork loin, cut into slices about 1 cm thick. In each bit make a "pocket" using knife. Hard-boiled eggs, cut into cubes, add horseradish and a little mayonnaise, salt and pepper. Pasta should be concise not smooth with a noticeable taste of horseradish. Stuff "pockets" with egg paste, sprinkle with chives. Arrange on a platter, garnish and pour the jelly (gelatin) on it.

Recipe By: Bozena Kowalczyk
Ingredients:
Ingredients:
1.2 kg of pork
mayonnaise
7-8 eggs
horseradish from a jar
finely chopped chives
salt, pepper, marjoram, fresh garlic
oil
2-3 liters vegetable stock or bone
gelatin 2-3 liters of fluid

The recipe is from:
Zaścianek Polski
ul. Asłanowicza 17
08-110 Siedlce Siedlce
[email protected]
www.zascianek.idt.pl

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