A great New Year's Eve dish is crispy roast mala, which can take 2.5 to 3 hours to prepare, but is well worth the effort. With sautéed cabbage and fried potatoes with onion and bacon, it's the real deal..
Ingredients:
- leathery malaccomb
- Sauerkraut
- vegetable stock
- kolozsvár bacon
- 10 dkg lard
- 4 heads of onion
- 2 heads of red onion
- 2 cloves garlic
- bay leaf
- fresh potato balls
- 1 dl dry white wine
- salt, pepper
Preparing a roast:
Fold in the skin of the leg of pork, taking care not to damage the meat, salt and pepper the flesh side, then place it skin side up in a pan greased with lard. Sprinkle with the sliced or diced red onion, add two bay leaves and drizzle with the vegetable stock. Cover with aluminium foil and place in a preheated oven at 180°C for 1.5 to 2 hours. When the meat is almost tender, remove the foil and continue to roast for half an hour to crisp up the skin.
Bavarian cabbage circle:
Chop the bacon into 1×1 cm cubes, finely chop the onion and cut the sauerkraut lengthwise. Fry the diced bacon with the chopped red onion and place the sauerkraut on top. Add the wine and simmer together for 25-30 minutes.
Onion roast potato ring:
Cut the larger potatoes in half and fry them in a pan with a little fat. Just before they are done, add the sliced onion and fry together for a few minutes.
Serve hot!
Recommended by creative chef Dávid Patkó!#
