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Moravian Sparrow with Spinach

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Royal combination of roasted pork shoulder and flank, served with sauteed spinach and potato dumplings.

Ingredients:

Range for 4 servings: 300 g of boneless pork flank 300 g boneless pork shoulder 400 g frozen spinach 250 g peeled onions 5 pcs garlic cloves cumin pepper oil salt

Procedure:

1. About 200 g of onion and 3 garlic cloves chop roughly and put in a baking dish together with the meat cut into larger cubes
2. Pour water over the meat, sprinkle with salt and cumin and bake at 180 °C for about 60 minutes, baste with water and pour over the fat while baking
3.

Recommendation:

Serve the meat with the sautéed spinach and bread or potato dumplings, spaghetti, etc.

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