Smażony schab wieprzowy aromatyzowany dymem z drzewa wiśni z kremem ziemniaczano-chrzanowym

Fried pork loin flavoured with cherry wood smoke and creamed potatoes with horseradish

Ingredients: Serving for 4 people

  • Pork loin 800 grams
  • Potatoes 500 grams
  • Carrot 1 piece
  • Red onions 2 pieces
  • Red cabbage 400 grams
  • Plum 1 piece
  • Sundried tomato 10 grams
  • Horseradish 100 grams
  • Nasturtium leaves 12 pieces
  • Cherry wood chips 50 grams
  • Butter 50 grams
  • Milk 100 ml
  • Red wine 100 ml
  • Vegetable oil 500 ml
  • Sugar 50 grams
  • Salt
  • Pepper

How to prepare:

Cut the meat into four pieces, 200 grams each, marinate with oil, salt, pepper and some chopped sundried tomato. Fry the prepared meat for three minutes on each side, and then flavour it with cherry wood smoke under a cover, using a smoke generator. Add a cube of butter and leave it to rest in a warm place. Prepare the rest of the dish. Cut a single potato and carrot into thin slices and put them into cold water. After washing off the starch, fry them in oil and leave them on paper towels to dry. Cook the remaining potatoes unpeeled in salted water, then peel them and press them through a thin sieve. Then add milk, butter and fresh grated horseradish. Season with salt. Cook the cabbage with red wine, sugar and one large plum. Then evaporate the liquid and mix it in a thermomix. Place the prepared dish on a plate.