Spicy Polendvitsa Country


In the Belarusian and Polish villages, the old way of raw curing is popular. A fragrant meat delicacy made from carbonade or loin with spices is called polendwitz.
polndvitsa
Polendvitsa - snack of dried pork
Photo: Getty
  • Servings:
  • Preparation time:20 minutes
  • Cooking time:10 minutes

Belarusian Polendvitsa at home

To dried pork turned out to be moderately juicy and long kept, you must choose a low-fat tenderloin. The piece should be oblong, like a sausage.

Cooking method:

  1. Mix salt, sugar and seasonings in a bowl, mix thoroughly and pour on a chopping board.
  2. Roll a piece of pork in a spice mix. Leave for 10 minutes, then roll well again, rubbing the seasoning into the meat.
  3. Transfer the tenderloin to the oblong container, pour the remaining spices, close with foil.
  4. Put the container in the fridge for 3 days. Twice a day to remove the foil and turn the piece.
  5. Take the meat out of the tank, put it on the gauze,tightly wrap and bandage braid on the principle of sausage-bundle.
  6. Suspend in a dry place to the ceiling for 7-10 days.

Remove the wrapper, cut into slices and serve as a cold snack.

Polish recipe

Poles cook dried pork a little longer than Belarusians, and use more spicy spices. Due to this, the texture of the meat becomes softer.

Ingredients Required:

  • pork fillet - 1 kg;
  • salt - 1.5 tbsp;
  • sugar - 1 tbsp .;
  • ground black pepper - 0.5 tsp;
  • marjoram - 1 tbsp.
  • thyme - 1 tbsp.
  • coriander - 1 tbsp .;
  • juniper - 8 berries;
  • chili pepper - 1 pc .;
  • allspice - 6 pcs.
  • garlic - 5 cloves;
  • bay leaf - 1 pc.

Instead of spices, you can use the mixture for salting lard and sausages.

Procedure:

  1. Mix the spices with finely chopped chilli and garlic.
  2. Put bay leaf in a mortar, crushed in a mortar.
  3. Add salt, sugar and black pepper, mix thoroughly.
  4. Roll the pork in the mixture, put it in a bowl with a lid and refrigerate.
  5. Daily open the dishes and drain the resulting juices.
  6. After 5 days, remove the meat, wrap tightly with a piece of linen or cotton fabric, tie with twine and hang in a warm place.
  7. After 7 days, remove, release from the fabric and put in the refrigerator overnight.

The finished product is stored both in the refrigerator and at room temperature for almost 2 months.

Appetizing Polendvitsa successfully replace the purchase of sausage on a festive table. Fragrant pink slices look beautiful on canapes and sandwiches, serve as a wonderful snack for beer.



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