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Ingredientes
- 4 Tbsp. Lard
- 2 lb Pork shoulder cut into 1" cubes, and seasoned with Salt to taste, and Freshly-grnd black pepper to taste
- 2 x Carrots cut into 1/4" dice
- 1 x Spanish onion cut into 1/4" dice
- 4 x Red Hungarian peppers cut into 1/4" cubes
- 2 Tbsp. Paprika
- 7 ounce Speck cut into 1/4" cubes
- 1/4 Tbsp. Grnd cloves
- 1/4 tsp Cinnamon
- 2 c. Red wine
- 1 x recipe Strudel Pastry Basic Recipe see * Note
- 2 x Egg yolks beaten
- 1 x recipe Green Apple Sauce see * Note
Direcciones
- In a heavy-bottomed casserole, heat lard till smoking. Add in pork pcs, 5 or possibly 6 at a time, and cook till golden brown-brown. Remove and add in carrots, onion, peppers, paprika, speck, cloves, cinnamon and cook till softened, about 8 to 10 min. Add in wine and bring to a boil. Add in meat and return to a boil. Lower heat and simmer 1 1/2 hrs till very tender. Season with salt and pepper and allow to refrigerate4 hrs in the refrigerator.
- Preheat oven to 375 degrees.
- Roll out strudel dough into a 10- by 14-inch rectangle. Place cool pork stew in center and roll up like a strudel. Save cut scrap pcs of dough to garnish strudel with a design or possibly the name of a loved one. Brush with beaten egg yolks, place on a cookie sheet and bake 50 to 60 min, till golden brown-brown and piping warm inside. Allow to rest 10 min and serve with Green Apple Sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 212 | 44% |
| Total Fat 23.59g | 29% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 136mg | 6% |
| Potassium 1036mg | 30% |
| Total Carbs 16.17g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.53g | 5% |
| Protein 29.16g | 47% |
