Grandma Maruška's Spanish birds
"In my grandmother's time, meat was more of a festive affair and pork was definitely more affordable. So my grandmother prepared this classic with pork leg instead of beef. My mother continues this tradition and so do I.
Ingredients · Servings For 4 people
- 4 slices pork shoulder
- 2 eggs
- 2 pcs pickled cucumbers
- 1 pc sausage
- 4 slices bacon
- 2 tbsp vegetable oil
- 2 pcs onion
- 1 tbsp plain wheat flour
Method · 1 h 45 min
- Beat 4 slices of pork shoulder (or leg), salt and pepper and spread with full-fat mustard. In a pan, stir and fry 2 lightly salted eggs in a little butter. On the slices of meat spread with mustard, layer a strip of scrambled eggs on one side, add 2 longitudinal quarters of cucumber (from a total of 2 pickles) shifted so that they are along the entire length, or shortened 1/2 leg of sausage shortened so that it does not overlap (from a total of 2 sausage legs) and 1 strip of bacon (from a total of 4 strips of bacon). Twist and tie with kitchen twine.
- In a larger (wider) pot, sauté 2 finely chopped onions in 2 tablespoons of oil and optionally fry the rest of the bacon that you did not use in the birds, then add the birds and let them brown on all sides and turn pink. Add water and simmer for about 1 hour. Add the remaining ingredients that did not fit in the birds, or chopped, to the sauce.
- Then you have 3 options: Do not thicken the juice, just season with mustard salt and pepper. Thicken and leave the pieces of cucumber and eggs. Thicken and blend to a smooth sauce. If you decide to thicken dry roast 1 tablespoon of plain flour, mix it with water, pour into the sauce and let it boil. Season with mustard salt and pepper. Serve with bread dumplings or rice.