Pork and sausages in lard

Ingredients:

boneless pork, pork, lard

Preparation:

Cut meat and sausage and heat the lard;
Place the fried in lard over low heat and stir continuously until crisp;
Remove meat and sausages and place in a pot glazed layers, then pour over them fat;
They also put the pot on the fire and still leave another 10 minutes over low heat;
Binds mouth thoroughly and store the pot in a cool place after 4-6 weeks longer heat the pot again to prevent rancidity.

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Pork cracklings

Ingredients:

1 kg pork bacon; 1 teaspoon salt; 30 ml oil.

Preparation

1. Place the pork bacon in a saucepan and heat the oil. Cut bacon into cubes and place in hot oil. It gives the heat and let it melt. Add salt
2.Se over scraps.
3. When greaves are browned and crisp enough to stop the fire and strain the fat.

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Cabbage with pork

Ingredients:

Belly of pork;
onion;
oil;
cabbage;
tomato juice;
2 to 3 tablespoons flour;
1 cup sour cream;
paprika and salt;

Preparation:

Cut meat into pieces, put salt and fry in oil. Take it out in a pot. Fry onion in remaining fat, add chopped cabbage and chunks of meat. Put in another bowl, tomato juice, flour, sour cream, salt and pepper, prepare a sauce to pour over mixture in pan. Put salt and simmer on medium heat until meat is tender.

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Transylvanian cabbage rolls

Ingredients: 
minced meat (pork and beef mix) - 800 grams;
cabbage or sauerkraut 3 kg;
4 onions;
tomatoes 100 grams;
water or broth 1.5 liters;
a tablespoon paprika;
pork lard or oil 250 grams;
rice 100 grams;
pepper 5 grams;
thyme 2 grams;
smoked bacon 300 grams;
salt - to taste;

Preparation:

Mix the meat with the rice (previously hardened with onions), crushed pepper, thyme, paprika and salt.
Separately, choose cabbage leaves (without breaks), cutting them into pieces. Composition prepared from meat are stuffed in cabbage. Take a cabbage sheet in one hand and put some of the composition of meat (the size of a large walnut), than pack it in roll form and in the roll ends is inserted the finger inside, canned thus shaped wire.
Place the cabbage rolls in a pot with the ribs. Cover up with water. Before you take it from the fire, put the tomato souce over the cabbages. Leave it 5 minutes and the remove from the fire.
Serve with smatana.

Bon appetit!

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