Baked Pork with Sorrel
Pork and sorrel (monk's rhubarb / patience dock) baked in the oven with vegetables, then topped with an egg-and-yogurt custard.
⏱️ Prep: 25 min🍳 Cook: 90 min
Ingredients
| 800 g | pork meat, for cooking | |
| 1 kg | sorrel (monk's rhubarb / patience dock) | |
| 1 head | onion | |
| 4 cloves | garlic | |
| 1 | carrot | |
| — | salt | |
| — | white cheese | |
| — | black pepper | |
| 1 tsp | 5 ml | red pepper (paprika) |
| 120 ml | fat/oil | |
| 3 | eggs (for the topping) | |
| 1 tub | yogurt (for the topping) | |
| 2 tbsp | 30 ml | flour (for the topping) |
| 1 pinch | baking soda (for the topping) |
Instructions
- Salt the meat, sprinkle it with black pepper and fry it until it changes color in half of the heated oil. Remove it into a baking pan and add the remaining fat to the frying pan.
- Fry the chopped onion and the finely diced carrot, and finally the crushed garlic. Once they soften, add the cleaned and cut sorrel and pour in a little water. Add spices and wait until the liquid has partly evaporated.
- Add the vegetable mixture to the pork and stir. Pour in 100 ml water and cover the pan with foil. Bake for 1 hour in an oven preheated to 200 degrees.
- Remove the foil, pour over the beaten eggs, yogurt, flour, a pinch of salt and the soda, and return to bake until the topping sets.