Braised Pork Strudel with Green Apple Sauce (Mario Batali) |
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Prep Time: 300 Minutes Cook Time: 210 Minutes |
Ready In: 510 Minutes Servings: 4 |
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Ingredients:
4 tablespoons lard |
2 pounds pork shoulder, cut into 1/8th-inch cubes and seasoned with salt and pepper |
2 carrots, cubed into 1/4-inch dice |
1 spanish onion, cut into 1/4-inch dice |
4 red hungarian peppers, cut into 1/4-inch cubes |
2 tablespoons paprika |
7 ounces speck, cut into 1/4-inch cubes |
1/4 tablespoon ground cloves |
1/4 teaspoon cinnamon |
2 cups red wine |
1 recipe strudel (see basic recipe) |
2 egg yolks, beaten |
1 recipe green apple sauce (see recipe) |
Directions:
1. In a heavy-bottomed casserole, heat lard until smoking. Add pork pieces, 5 or 6 at a time, and cook until golden brown. remove and add carrots, onion, peppers, paprika, speck, cloves, cinnamon and cook until softened, about 8 to 10 minutes. Add wine and bring to a boil. Add meat and return to a boil. Lower heat and simmer 1 1/2 hours until very tender. Season with salt and pepper and allow to chill 4 hours in the refrigerator.
2. Preheat oven to 375 F. Roll out strudel dough into a 10 by 14-inch rectangle. Place cold pork stew in center and roll up like a strudel. Save cut scrap pieces of dough to garnish strudel with a design or the name of a loved one. Brush with beaten egg yolks, place on a cookie sheet and bake 50 to 60 minutes, until golden brown and piping hot inside. Allow to rest 10 minutes and serve with green apple sauce.
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