Gorgoros (Roast with Pork and Cabbage)
by Editorial Staff
A hearty corn grits-based roast prepared with juicy pork and two varieties of cabbage: fresh and sauerkraut. For the winter diet and for those who love wine cabbage soup, pickles, bigos – just what you need!
Cook: 2 hours
Serving: 4
Ingredients
- Pork – 400 g
- White cabbage – 400 g
- Sauerkraut – 300-400 g
- Bulb onions – 1 pc.
- Corn groats – 2/3 cup
- Vegetable oil – 30 g
- Salt to taste
- Allspice – to taste
- Bay leaf – to taste
- Greens to taste
How to cook gorgoros (roast pork and cabbage):
Directions
- Cut the pure pork pulp into cubes of the same size.
- Dip the meat in a cauldron with hot vegetable oil, fry.
- After a couple of minutes, throw in onions chopped into small cubes.
- Bring to golden brown.
- In parallel, we rinse the corn grits in cold water.
- Add fresh cabbage to the fried meat, mix. Let the steam soak and settle.
- Next, we lay sauerkraut, peppercorns, bay leaves. After stirring, simmer for 5-7 minutes.
- Add the washed corn grits.
- We stir one more time, evenly distributing all the components.
- Fill with boiling water, salt to taste, and simmer under the lid for about 1.5-2 hours (you can either over the top fire or in the oven). If the grits are still firm, add boiling water. From time to time we scrape along the sides and bottom, as starch is released, the roast becomes viscous and can burn.
- Before serving, throw chopped fresh herbs into the roast.
- Serve the roast with pork and cabbage (gorgoros) hot.
Enjoy your meal!
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