Wedge, East Prussian
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg potato (s), floury cooking
- 1 teaspoon salt
- some flour
- 200 g pork (smoked pork belly)
- 200 g pork (raw pork belly)
- 4 onion (s)
- some potato flour
Print Recipe
Pin Recipe Instructions
- Cut the onions into thin rings. In a high pan, gently sear both types of pork belly with the onion rings over a small fire so that the fat sears.
- Peel the potatoes and cook a third. Finely grate the other two thirds and squeeze out the mixture in a linen sack. Carefully drain the liquid and add the settled potato starch to the potato mixture. Add a little more potato starch.
- Mash the cooked potatoes with the potato masher and mix with the mass of the raw, grated potatoes, add salt and knead just enough flour so that the mass no longer sticks.
- Shape golf ball-sized balls, including elongated noodles (about the size of a thumb). Cook in gently simmering salted water until they float on top and are translucent.
- Serve with the fried pork belly, lots of onions and lots of rendered fat.
- I only know two reactions to this recipe: boundless enthusiasm (but with a very guilty conscience) or absolute rejection.
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