Match 2 – Russia v’s Czech Republic
Deep Fried Pork Russian Style
preparation time: 15 min
cooking time: 25-30min
– 1-2lb pork chops
– 5-6 large potatoes
– 1 small onion
– 2-3 garlic cloves
– 1 red pepper
– 2 tbsp vegetable oil
– 1/3 cups dry white wine
– salt and ground black pepper
1. Peel and cut the potatoes into thin long strips.
2. Slice the onion.
3. Slice the red pepper into the thin long strips.
4. Wash the pork chops in cold water and beat them well with a meat tenderizer!
5. Heat 2 large frying pans on a medium-high heat and add 1 tbsp olive oil onto each pan. Add the potatoes onto the first pan and stir them with a pinch of salt
6. Add the onions onto the second pan and cook them for 3 min until golden brown.
7. Add the red pepper strips to the onion pan and cook them for 3 more min.
8. Sprinkle the pork chops with ground black pepper on both sides.
9. Add the pork chops onto the onion and peppers pan and cook them for 30 min until well done. Turn the sides up occasionally and stir the peppers and onions frequently. Add 1/3 cups dry white wine.
10. Crush the garlic cloves onto each pork chop.
11. Transfer the pork chops with the onion and the red peppers onto the potatoes pan and serve hot!
Recipe Source www.whatttsfordinner.blogspot.co.uk
Czech Republic – Roast Pork with dumplings & sauerkraut
2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 tsp ground black pepper
5 pounds pork shoulder roast
pork shoulder blade is best, especially with the bone-in)
3 medium onions, chopped
1/2 beer (add more if liquids dry out too much)
1 tablespoon cornstarch
2 tablespoons butter
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs, beaten
1 1/2 cups milk, or as needed
4 cups dried white bread cubes (babi always used white bread crusts removed). I use whatever is on hand
4 slices bacon, sliced into small strips
1 (16 ounce) jar white wine sauerkraut – rinsed and drained
1 onion diced
salt and pepper to taste
1 teaspoon caraway seeds
2 teaspoons cold water
1 teaspoon cornstarch, or more as req. to thicken
Form paste with veg. oil, mustard, caraway seeds, garlic powder, s/p.
Rub on pork roast, sit 30mins.
Preheat oven to 350F
Place onions in roasting pan. Add beer.
Place roast, fat side down, on top of onions.
Cover pan with foil.
Roast 1 hr in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 1/2 hours uncovered , or to a minimum internal temp of 160F. (add more beer if pan is drying out) Remove from heat, reserve pan juices. Let sit about 20 mins.
In saucepan, bring pan juices to boil. Mix butter and cornstarch to thicken, reduce heat, simmer 5 to 10 mins.
Stir flour, baking soda and bak. powder, salt and sugar. Make a well in center, and pour in the eggs and 1 cup of milk. Stir to blend, add enough additional milk to make a moist battery dough, not like pancake batter. Use wooden spoon to beat the dough 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add white bread cubes, stir into the dough until they disappear.
Bring large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap cloth around the loaf, and tie the ends.
Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
Fry bacon/onion over med-high heat until bacon cooked and onions golden. Set aside. Place rinsed/drained sauerkraut in saucepan, and add enough water to cover the surface. Bring to simmer over med heat. Add bacon, season with s/p and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.
Recipe source www.epicurious.com/recipes