Pork Bratislava style
A delicious dish with roots in traditional Slovak cuisine. Juicy pork is baked until golden brown and served with bread dumplings or rice. The typical balanced taste of meat, spices and vegetables makes this dish a real gem.
Ingredients · Servings 8
- 1 kg pork roast
- 150 g butter
- 50 g tomato puree
- 80 g plain flour
- 170 g onions
- 30 g mrkve
- 30 g celery
- 40 g green peas
- 40 g sterilized cucumbers
- 250 ml milk
- 190 ml cooking cream
- citron
- 1 pinch of salt
Method · 2 h 20 min
- Salt the meat all over. Melt the butter and quickly brown the meat on both sides. Then remove the meat. Add finely chopped onion, carrot and celery to the roast.
- Add the tomato paste, pour in a little warm water, stir and add the browned meat. Simmer until tender, occasionally adding water.
- Remove the soft meat, dust the juice with flour, pour in lukewarm water, mix well and cook for about half an hour.
- Add milk, cream, lemon juice, mix well and bring to a boil.
- Strain the finished sauce, add finely chopped cucumbers and peas, and cook for a while longer.
- Cut the meat into slices, pour over the sauce.
- Serve with bread dumplings or rice.
