Natural style pork neck with steamed spinach and potato dumplings

Last Updated on October 6, 2024

Plates of neck of pork fried in lard, then stewed for a while with onions, covered with broth. Meat served with steamed spinach leaves and home-made potato dumplings.

Ingredients:

For the meat: 4 pcs boneless pork neck slices (2 cm in height) 1 pc onions 2 tbsp steak seasoning (here Gourmet Steak by Vitana) 2 tbsp lard stock or water to baste approx 250ml For the spinach: 1 package frozen spinach leaves 4 pcs garlic cloves 1 pk onions 1 heaping tablespoon smooth flour 2 tablespoons fat 100 ml cream 12% water as required pepper salt For potato dumplings: 1 kg of type C potatoes 200 g coarse flour 100 g of semolina 2 tbsp salami (starch meal) 1 tbsp of vinegar 1 pk egg + 1 egg yolk salt

Procedure:

1. Cut the meat at the edges, sprinkle with spices and pound with your fist
2. Fry the meat on both sides in a tablespoon of lard
3. Remove the fried slices and add the second tablespoon of lard, diced onion and sauté until golden brown
4. Add salt to taste, serve individual portions with sautéed spinach and home-made potato dumplings.

Preparation of spinach:
1. Add the unfrozen, partially chopped spinach, crushed garlic, salt, pepper and simmer until thawed under a lid over low heat
3. Add water as needed and adjust the flavours.

Prepare the dumplings:
1. Peel and finely grate them, add flour, semolina, salt, egg, salt, vinegar and quickly work into a dough, forming two rolls
3.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová and Tomáš Mika.