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Stuffed Pork Breast "Czikos"

4 servings

Ingredients

• Young pork breast (boned) (nach Bedarf)
• Salt (nach Bedarf)
• Caraway (nach Bedarf)
• Garlic (nach Bedarf)
• Rolls (crust removed) (nach Bedarf)
• pork (finely ground) (nach Bedarf)
• Pork liver (finely diced) (nach Bedarf)
• Onion (finely chopped) (nach Bedarf)
• Parsley (finely chopped) (nach Bedarf)
• butter (nach Bedarf)
• Egg (nach Bedarf)
• Pepper (nach Bedarf)
• 1 Prise Nutmeg (grated)

Instructions

1. Cut a pocket in a boned young pork breast (undercut it), salt from the inside and rub the outside with caraway and garlic.
2. Fill with the farce and close the opening.
3. Cover the bottom of the roasting pan with cold water and braise the meat with the skin side down in a preheated oven until the skin looks glazed.
4. Then score the skin crosswise to the grain and roast the meat slowly over medium heat, basting frequently with the pan drippings, until light brown and cooked through.
5. Slice the roast thickly and arrange on plates.
6. Prepare a natural gravy from the remaining pan juices, strain and pour over the meat slices.
7. Serve with parsley potatoes and sauerkraut or endive salad.
8. Farce: Combine one-third each of crust-removed rolls soaked in water and well pressed, finely ground pork, and finely diced pork liver (sautéed with finely chopped onion and parsley) with creamed butter, egg, salt, pepper, and a little freshly grated nutmeg and mix well.

Based on a cookbook by Hans Hofer (1964), adapted with AI.