Pork 110, lard 7, roots and onions to stew 10, 75 sauce, garnish 150;
Marinade (100 servings): 6% vinegar 1000, white grape wine 1000, 2000 water, onion 200, 150 Carrots, parsley and celery 100, sugar and salt to 50, bay leaf, allspice 1, cumin 5.
Flesh hind leg, cut the layers into large pieces, and shoulder pork carcass clean from coarse tendons. Cut off the excess fat from the meat, leaving a layer of no more than 10 mm.
Put the meat in a non-oxidizing dish, pour the cooled marinade and soaking in a cold room for at least two days.
To marinade will penetrate into the thickness of the meat and spread it, pieces of meat before pouring the marinade should be pierced through chef’s needle in several places.
To prepare the marinade, carrots, parsley and celery cut into thin slices, chop the onions. In boiling water, put salt, sugar, roots and onions and cook for 12-15 minutes at the boil. Then add dry grape wine, vinegar, bay leaf, allspice, and heat to boiling. Then remove from the heat the marinade, cover dish and refrigerate.
Slices of marinated meat dry and fry with fat, roots and onions, as the beef stew; then pour over half the height of their red sauce and marinade, taking them for this in equal amounts. Simmer the meat until done, turning occasionally pieces from one side to the other.
The finished meat is cut across the grain for 2 pieces per serving and pour the strained sauce in which it tushilos.
Serve with boiled potatoes, fried or stewed cabbage.