Pork roasts, zucchini cabbage and hairy chops

Traditional Czech menu in a modern style. We bake the cutlets according to the classic recipe, but in this case the common cabbage is replaced by zucchini cabbage. Chlupáče then perfectly complement this menu.

Ingredients:

For the výpečky: 1 kg pork shoulder b.k. with skin 6 pcs of garlic cloves 2 pcs large onions 300 ml of water for basting 2 tbsp fat 1 tbsp crushed cumin pepper salt For zucchini cabbage: 2 pieces of larger zucchini 1 piece of onion 1 tbsp smooth flour 1 tbsp butter cumin vinegar sugar salt For the furry ones: 450 g of raw potatoes 300 g of boiled potatoes 3 tablespoons breadcrumbs 3 heaped tablespoons of salt (starch) 3 tablespoons coarse flour 2 teaspoons cooking water salt 2 tsp

td>dough salt 1 piece of egg

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water

Procedure:

1. Cut the meat into bite-size cubes, salt, pepper, vinegar and rub in the crushed garlic
2. Put the lard and diced onion in a baking dish, add the meat, pour in a cup of water, cover and put in the oven at 160 °C
3. Bake for about 2 hours
4. Then increase the temperature to 200 °C, remove the lid and bake until the meat is brown and the onions are soft.

Preparation of courgette cabbage:

1. Peel the courgettes and, if they do not have large seeds, coarsely grate them with the flesh, otherwise scoop out the flesh
2. Place the flesh in a sieve, add salt and let the water escape, which you remove with the sieve
3. Fry the onion in butter, sprinkle with a tablespoon of flour, fry and add the zucchini, cumin, sugar and vinegar – each to taste
4. Cook for no longer than 5 minutes, so that the zucchini retains its texture and does not form a mush.

Preparation of the fuzzies:

1. Boil the peeled potatoes in salted water until tender and let cool
2. Peel the raw potatoes, grate them on a fine grater and squeeze out the excess liquid in your hands
3. Finely grate the cooked potatoes as well
4. Put both potatoes on a roll, make a dent in the middle, beat the egg, add salt, breadcrumbs, solamyl and flour, first with a cutlery knife and then with your hands quickly work the dough, from which you cut out pieces with a spoon and form round dumplings in your hands
5. Drop these into boiling salted water and cook (depending on the size of the dumplings) for 12-15 minutes

Note:

Photo: Naďa Indruchová

zucchini cabbage and hairy chops