Seasoned neck of Pork neck accompanied by slices of Orava bacon or smoked flank, fried in fat, then stewed in a pot with sauerkraut, covered with Meat broth.

Ingredients:

400 g boneless pork chops 400 g sauerkraut 100 g oravian bacon or smoked pork belly/td>250 ml of meat broth 4 tsp hot chilli paste 1/2 tsp cumin 2-3 pcs bean leaves 2 pcs garlic cloves/td>2 pcs onions 1 pcs potatoes ground black pepper butter or oil salt

Procedure:

1. Wash the meat, cut it into 4 chops, which are pretty much tenderized and seasoned on both sides with salt, pepper and rubbed with crushed garlic mixed with paprika paste
2. Place the slices of bacon or pork belly on the seasoned meat, wrap the meat in the shape of rolls and secure with toothpicks or food twine
3. Fry the rolls until golden brown on all sides in hot butter or oil, then take them out of the pan and put them in a deeper pot
4. Add chopped sauerkraut, bay leaves, caraway seeds and pour the meat broth over the rolls
5. In the meat fat, fry the peeled, finely chopped onion, which is then added to the meat in the pot
6. Simmer everything together for a few minutes, add the cleaned and grated potato, cover and simmer until tender.

Recommendation:

Serve with boiled potatoes or potato dumplings.

Note:

Recipe from Cooking with Tom, photo and text by Iva Vargová