48 recipes
Here are my pork recipes — with loin, neck, ribs, belly, knuckle, ham, bacon and salo. A good place to start is ojakhuri, pork neck and veal baked with potatoes and peppers, or French-style pork loin under a cheese crust, ready in 45 minutes.
Fatty cuts get time: I boil a pork knuckle in dark beer with spices and vegetables and only then roast it, and bigos with pork ribs, fresh cabbage, sauerkraut and prunes takes two and a half hours. Lean tenderloin is quicker — pork tenderloin with cherry sauce and red wine takes 1 hour 10 minutes.
Kapusniak with sauerkraut and smoked pork, pea soup with smoked ribs and green borscht with sorrel and egg on pork rib broth.
Buzhenina — a large piece of pork marinated in dark beer and baked in foil, pork belly roasted with garlic and kholodets from pork trotters, hock and beef.