Danish Pork
8 servings
60 minutes
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
1
Soak prunes in water, boil, cool down, and remove the pits.
- Prunes: 150 g
2
Peel the apples, cut them into quarters, remove the core, and chop into large pieces.
- Sour apples: 2 pieces
3
Wash the meat, dry it, and cut it into three equal pieces. Rub each piece with salt, pepper, and ginger.
- Pork: 1.5 kg
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Ginger: to taste
4
Lay a layer of prunes and apples on the first layer, cover it with the second layer, add another layer of prunes and apples, and top it with the third layer of meat.
- Prunes: 150 g
- Sour apples: 2 pieces
5
Wrap the 'sandwich' with thread, place it in a deep dish with heated fat, and lightly brown the meat.
- Fat: 4 tablespoons
6
Drain the fat.
7
Pour broth over the meat and place it in a preheated oven at 180 degrees.
- Meat broth: 200 ml
8
Fry for 1–1.5 hours, then drain the meat sauce and cool the meat.
9
Simmer the meat sauce with cream, salt, and pepper.
- Cream: 0.5 glass
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
10
Remove the threads from the meat and slice it.
11
Serve the sauce separately.
