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Old 04-08-2012, 08:29 PM   #1
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Linda's pot of pork

This recipe is my interpretation of "Friedas Kasserolle", which we had in a pub in Denmark, owned by Frieda.

1 lb/500 gr pork, cut into cubes
3 strips stripey bacon
2 European style wiener sausages cut into 2 cm/1 inch pieces (if you can find high quality, tasty cocktail wieners, then use them instead)
hot paprika to taste
1 small onion, sliced
stock, it could be pork, chicken, or vegi
cream

In a Dutch oven or similar, cook the bacon until most of the fat had been rendered. Put the bacon aside.
Fry the onion a little bit in the rendered bacon fat.
Fry half the pork cubes with the onion, when browned, put the pork and onion aside.
Fry the other half of the pork and before it is fully browned, sprinkle with hot paprika. Continue frying until well browned.
Return the first half of the pork, the onions, and the bacon to the Dutch oven.
Add the stock to within ~1 cm (1/2 inch) of the top of the meat.
Simmer for about 10 minutes.
Add the pieces of wiener (or cocktail wieners).
Add some cream - enough that it looks creamy.
Turn up the heat after ~5 minutes and reduce to a nice thick sauce.

Serve with boiled potatoes or mashed potatoes. Rødkål goes well with this dish too.

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Old 04-08-2012, 08:38 PM   #2
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This looks a lot like a dish my "adopted" Romainian Grandma used to make years ago. She never had recipes so I never knew how she made things but I know this is very similar. I will have to try it!

Thanks for posting TL!
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Old 04-08-2012, 09:50 PM   #3
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Old 04-09-2012, 01:18 AM   #4
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Quote:
Originally Posted by taxlady View Post
This recipe is my interpretation of "Friedas Kasserolle", which we had in a pub in Denmark, owned by Frieda.

1 lb/500 gr pork, cut into cubes
3 strips stripey bacon
2 European style wiener sausages cut into 2 cm/1 inch pieces (if you can find high quality, tasty cocktail wieners, then use them instead)
hot paprika to taste
1 small onion, sliced
stock, it could be pork, chicken, or vegi
cream

In a Dutch oven or similar, cook the bacon until most of the fat had been rendered. Put the bacon aside.
Fry the onion a little bit in the rendered bacon fat.
Fry half the pork cubes with the onion, when browned, put the pork and onion aside.
Fry the other half of the pork and before it is fully browned, sprinkle with hot paprika. Continue frying until well browned.
It sounds good! That's unusual that you'd fry half of the pork, put it aside, then fry the other half and season it with hot paprika (separately from the first half.) Do you actually taste some pieces of pork are hotter than the other unseasoned pieces, or does it all even out when simmered in the creamy sauce?

Quote:
Originally Posted by taxlady View Post
Return the first half of the pork, the onions, and the bacon to the Dutch oven.
Add the stock to within ~1 cm (1/2 inch) of the top of the meat.
Simmer for about 10 minutes.
Add the pieces of wiener (or cocktail wieners).
Add some cream - enough that it looks creamy.
Turn up the heat after ~5 minutes and reduce to a nice thick sauce.

Serve with boiled potatoes or mashed potatoes. Rødkål goes well with this dish too.
That word looks suspiciously like "road kill."
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Old 04-09-2012, 01:29 AM   #5
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Quote:
Originally Posted by Gourmet Greg View Post
It sounds good! That's unusual that you'd fry half of the pork, put it aside, then fry the other half and season it with hot paprika (separately from the first half.) Do you actually taste some pieces of pork are hotter than the other unseasoned pieces, or does it all even out when simmered in the creamy sauce?
It's just so the pan won't be too crowded. The seasoning goes onto the second batch so it won't burn. It all evens out with the stock and cream.

Quote:
That word looks suspiciously like "road kill."
We've had that discussion before It just means red cabbage in Danish, even though it is a specific red cabbage dish.
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Old 04-09-2012, 01:38 AM   #6
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Thanks for the explanation!

Well I really like cabbage! Sorry about the joke. I just looked at the other topic and see I'm not the only one. I hope to try them both.

Would the road... er... Rødkål work okay with regular--not red--cabbage?
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Old 04-09-2012, 05:37 AM   #7
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Your picture looks wonderful, like Paprikash, but I've never made that with pork!

what is your tiny side veggie salad? looks sort of oriental with Baby Corn and flat pea pods.. very nice!

Eric, Austin Tx.
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Old 04-09-2012, 11:10 AM   #8
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Quote:
Originally Posted by Gourmet Greg View Post
Thanks for the explanation!

Well I really like cabbage! Sorry about the joke. I just looked at the other topic and see I'm not the only one. I hope to try them both.

Would the road... er... Rødkål work okay with regular--not red--cabbage?
Don't worry about the joke. I think it's pretty funny myself.

I have never heard of anyone doing it with any cabbage other than the red one. I suspect that if it worked well with other cabbage, we would have recipes for that.
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Old 04-09-2012, 11:12 AM   #9
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Quote:
Originally Posted by giggler View Post
Your picture looks wonderful, like Paprikash, but I've never made that with pork!

what is your tiny side veggie salad? looks sort of oriental with Baby Corn and flat pea pods.. very nice!

Eric, Austin Tx.
The vegi is Kirkland stir fry mix, stir fried with garlic and onion and a small chili. I grated some creamed coconut on at the end, but we couldn't taste the coconut.

I've never made paprikash.
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Old 04-09-2012, 09:25 PM   #10
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I have never heard of anyone doing it with any cabbage other than the red one. I suspect that if it worked well with other cabbage, we would have recipes for that.
Does red cabbage taste or cook differently than green cabbage? I like the recipe but (it's probably just me) I'm not totally thrilled by the red appearance of the end result. I think I'd be happier with using green cabbage.
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Linda's pot of pork This recipe is my interpretation of "Friedas Kasserolle", which we had in a pub in Denmark, owned by Frieda. 1 lb/500 gr pork, cut into cubes 3 strips stripey bacon 2 European style wiener sausages cut into 2 cm/1 inch pieces (if you can find high quality, tasty cocktail wieners, then use them instead) hot paprika to taste 1 small onion, sliced stock, it could be pork, chicken, or vegi cream In a Dutch oven or similar, cook the bacon until most of the fat had been rendered. Put the bacon aside. Fry the onion a little bit in the rendered bacon fat. Fry half the pork cubes with the onion, when browned, put the pork and onion aside. Fry the other half of the pork and before it is fully browned, sprinkle with hot paprika. Continue frying until well browned. Return the first half of the pork, the onions, and the bacon to the Dutch oven. Add the stock to within ~1 cm (1/2 inch) of the top of the meat. Simmer for about 10 minutes. Add the pieces of wiener (or cocktail wieners). Add some cream - enough that it looks creamy. Turn up the heat after ~5 minutes and reduce to a nice thick sauce. Serve with boiled potatoes or mashed potatoes. [URL="http://www.discusscooking.com/forums/f21/danish-red-cabbage-r-dk-l-roedkaal-69012.html?highlight=r%F8dk%E5l"]Rødkål[/URL] goes well with this dish too. 3 stars 1 reviews
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