Schab po warszawsku
Warsaw Style Pork Loin – Schab po warszawsku is an excellent appetizer that you can place on the Easter table, and you can be sure that everyone will reach for it. It looks fantastic and tastes wonderful. The pork loin is stuffed with eggs and horseradish, and it’s covered in a delightful jelly.
Ingredients
- 1.20 kg (3 lb) pork loin
- 4 tablespoons mayonnaise
- 7-8 eggs
- 5 tablespoons grated horseradish
- chopped chives
- salt, pepper, marjoram, 3 cloves fresh garlic, red pepper powder
- 2 liters of vegetable or bone broth
- gelatin for 2 liters of liquid
Rub the pork loin with marinade made from mixed: 1 tablespoon marjoram, 3 chopped cloves of garlic, teaspoon salt, half teaspoon pepper, teaspoon sweet red pepper powder and 4 tablespoons of oil. Leave it overnight. This allows the spices to penetrate the meat. The next day, bake the pork loin wrapped in baking foil or in a baking dish under cover for about 2 hours at 160°C (320 F). Let it cool in a baking dish, so that the juices stayed in.
Then, slice it into pieces about 1.5 cm thick. Make an incision in each slice to create a pocket. It’s important not to cut the slice all the way through, so it’s a pocket to stuff with the filling. This is a traditional way to prepare Warsaw Style Pork Loin (I like the simpler version, I just cut the meat into slices and arrange it on the platter with a filling between them).
Finely chop the hard-boiled eggs, add chopped chives, horseradish and mayonnaise. Season with salt and freshly ground pepper. Stuff the slices with the filling and arrange them on a platter. Decorate as desired. I used parsley, dill, radishes and hard-boiled eggs slices.
Pour the gelatin into hot broth and stir until dissolved, do not to boil the mixture. Let it cool. Then pour the meat with slightly thickened jelly. Place in the refrigerator until the jelly sets completely.
Warsaw Style Pork Loin- a delicacy from old Warsaw is so much worth trying, Easter would be a great time to surprise your family with it.
Enjoy! Smacznego!
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Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Have you tried Warsaw Style Pork Loin before?
