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If you miss the peace and simplicity of the Bieszczady, this lunchbox will take you there in just a few moments. Pork loin stuffed with prunes is a classic in a new take – juicy, tender and full of aroma. Together with buckwheat dumplings and sauerkraut, it makes a warm, homely meal that’s perfect as a work lunch or a hearty dinner after a long day. It’s the taste of nature you can pack into a box – simple, traditional and incredibly delicious.
Recipe for Bieszczady-style pork loin
Preparation:
- Cut the meat lengthwise to create a pocket (but do not cut all the way through).
- Chop the prunes and mix them with soft butter, rosemary and wild garlic; season with salt and pepper.
- Place the filling inside the meat.
- Place the liner bag in the ham cooker, then put the prepared pork loin into it.
- Close the ham cooker and attach the thermometer. Poach in water at 70–80℃ until the internal temperature of the pork loin reaches 63℃.
- Remove the ham cooker from the water and allow to cool completely, then chill in the refrigerator for several hours (preferably overnight).
- Slice thinly and serve as homemade deli meat, cold or warm.
Recipe for buckwheat dumplings
Preparation:
- Heat the milk with the butter in a saucepan until it comes to a boil.
- Add the buckwheat flour and stir vigorously until the mixture pulls away from the sides of the pot.
- Add the curd cheese and egg yolks, mix until combined.
- Beat the egg whites to stiff peaks, then gently fold into the mixture.
- Shape the dumplings with a spoon and gently drop them into boiling, salted water.
- Cook until the dumplings float to the surface.
- Dice the onion, finely chop the garlic and sauté in a pan until golden.
- Top the cooked dumplings with the onion mixture and sprinkle with freshly ground pepper.
To balance the flavors, serve everything with sauerkraut, which will add a delicate acidity.
Enjoy! ...because homemade is better!
