Another one of those capital city dishes that are hearty and feature two types of pork – ah, Zagreb perfection! You’ll find this rolled pork dish in every Zagreb tavern and it’s lovely served with a crisp salad and glass of white. The plaits are easy to make and definitely easier if you use a schnitzel cut rather then the loin cut that you need to clean and prise apart. Up to you.
~ Two pork loins, or pork schnitzel cuts, one kilo
~ 60 grams of ham, finely diced
~ 60 grams hard cheese like cheddar, grated
~ 40 grams pickles (gherkins), sliced
~ Salt and pepper, to taste
~ 50 grams plain flour
~ One egg, lightly beaten
~ 50 grams bread crumbs
~ Oil for frying, canola
- This recipe is so much easier if using a schnitzel cut, but if you’re using loin remove the large pieces of fat, and slowly cut down the loin down the centre and slowly prise it apart. Watch not to cut completely through the loin. Once it is opened, using a meat mallet, beat the loin. If you’re using the schnitzel cut also beat with the mallet.
- Place the flour in one bowl, with the breadcrumbs in another and the whisked egg in another.
- About 2cm in from longest side of the meat, layer the meat, cheese and pickles along the length. Sprinkle with salt and pepper.
- Roll the meat slowly onto itself making sure that the filling doesn’t fall out. There was no need to pin them with toothpicks, they just stay together.
- Gently place the plait into the flour making sure to completely cover it, then into the egg making sure it’s completely covered in the egg and then into the breadcrumbs. Do this until you have no meat left and a pile of plaits ready for frying
- Heat the oil on a gentle heat making sure it’s not steaming (then everything will burn). Place the plaits into the oil and fry for about 10-15 minutes depending on the thickness of the plait, making sure to turn them so that they are crispy and golden. Serve hot
Let me know if you tried this wonderful pork dish and what you thought
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)