Hamburg-style pork leg - homemade bread dumplings
Weight of one portion
580 g
Weight without side dish
340 g
Weight of one portion (g) +-10 %Allergens
1a, 7, 9, 10, 12
Materials
| Boneless pork leg | 150 g |
| Beef broth | 1 g |
| Lemon juice | 3,8 ml |
| Full-fat mustard | 7 g |
| Whole allspice | 0,1 g |
| Vinegar | 7 ml |
| Ground black pepper | 0,1 g |
| Salt | 4,5 g |
| Yellow onion | 13 g |
| Sugar | 4,5 g |
| Milk | 40 ml |
| All-purpose flour | 15 g |
| Pickles | 20 g |
| Oil | 25 ml |
| Boiled pork ham | 30 g |
| Bay leaf | 0,05 g |
| Whipping cream | 10 ml |
| Thyme | 0,07 g |
| Vegetable mix | 22,5 g |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 4893 kJ | 55,66 g | 116,80 g | 50,31 g |
| Food without side dishes | 3029 kJ | 53,51 g | 24,64 g | 35,93 g |
Description
Insert half of the ham and pickles into the pork leg. Sauté root vegetables and onion in fat with chopped bacon, then add bay leaf, whole peppercorns, allspice, and thyme. Add the salted, stuffed meat to the base and brown on all sides, deglaze with vinegar, add water, and simmer until tender. Remove the meat, thicken the sauce with a roux made from oil and all-purpose flour, add broth, whisk, and bring to a boil. Season with salt, mustard, lemon juice, and sugar. Add milk to the sauce and finish by adding cream. Strain the boiled sauce. Cut the remaining ham and pickles into strips, sauté in oil, and add to the sauce. Simmer briefly.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof