Ingredients Jump to Instructions ↓

  1. 4 tablespoons lard

  2. 2 pounds pork shoulder , cut into 1/8th-inch cubes and seasoned with salt and pepper

  3. 2 carrots , cubed into 1/4-inch dice

  4. 1 Spanish onion , cut into 1/4-inch dice

  5. 4 red Hungarian peppers, cut into 1/4-inch cubes

  6. 2 tablespoons paprika

  7. 7 ounces speck, cut into 1/4-inch cubes

  8. 1/4 tablespoon ground cloves

  9. 1/4 teaspoon cinnamon

  10. 2 cups red wine

  11. 1 recipe strudel (see basic recipe)

  12. 2 egg yolks, beaten

  13. 1 recipe green apple sauce (see recipe)

Instructions Jump to Ingredients ↑

  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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