Pork Shoulder with Sabbath Bacon, Potato Dumpling, Spinach

Last Updated on August 5, 2024

Baked whole shoulder, interspersed with Sabbath bacon, served sliced, along with homemade potato dumplings and steamed spinach.

Ingredients:

Range for 4 servings: 600 g pork shoulder 300 g Sabatec bacon 2 tbsp lard 4 pcs garlic cloves 2 pcs onions smooth flour bean leaf new spices brew cumin pepper salt For potato dumplings: 600 g potatoes 150 g coarse flour 50 g baby semolina 1 piece of egg salt For cooking dumplings: tbsp vinegar, salted water For spinach: 500 g of spinach puree 0.5 dcl spinach 2 pcs garlic cloves 2 pcs eggs 1 pc small onions

Procedure:

Salt, pepper, and rub the whole shoulder with pressed garlic, then make four slits in the meat and insert thicker slices of Sabbath bacon

Trim (tie) and brown everything on all sides in lard

When the meat is tender, reduce the juices, dust with plain flour and cook through (add a clove of crushed garlic and season with salt and pepper before finishing).

Contents hide

1 Preparation of dumplings:

2 Preparation of spinach:

Preparation of dumplings:

Peel and mash the potatoes in their skins the day before, add flour, semolina egg and salt, work through and form two dumpling cones

Cook in boiling salted water, to which we added a tablespoon of vinegar, for about 20 minutes.

Preparation of spinach:

Fry the onion in the lard, add the slack, cover with a little water and simmer for 10 minutes

Salt, season with garlic and pepper and finally crack two eggs

Remove the heat and soften with cream, simmer for a few minutes more.

See also  Shoulder with pickled cucumber and bacon

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

Potato Dumpling

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