Pork Polendvitsa
Description
A delicious appetizer for any gathering. It turns out that behind the complicated name lies a very simple dish. I had already made something similar before, only in a slightly different way, but I understand the principle. This meat must be sliced very thinly for serving; it works wonderfully for sandwiches and can also be added to salads and baked goods. 1. I use boneless pork, wash the meat, and pat it dry with paper towels. 2. I rub or coat the meat in salt, then place it in an enamel dish, cover it with paper towels, and refrigerate the meat for 48 hours. 3. Every 12 hours I turn the meat so the salt penetrates evenly on all sides. 4. I grind all the spices in a mortar and mix them. I take out the meat, pat it dry with paper towels, then sprinkle it with the prepared spices. 5. I fold cheesecloth into 6–8 layers, wrap the meat in the cheesecloth and tie it with twine, and leave it to dry in the kitchen under the ceiling for 15 days. 6. I remove the finished meat and unwrap it, then slice it and taste it. It turns out tender and well seasoned; everyone liked this dish. Serve the appetizer at the table.