Pork Fat Bread

Did you know that pork fat bread, or the delicious lard roll, is an even older Shrovetide dish than doughnuts?! Traditionally, it was prepared on Shrove Tuesday, and housewives even competed to see who could make the better lard roll.

Details

  • Preparation Time: 210 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 1 kg Wheat flour, white, multi-purpose

  • pieces Water

  • 42 g Yeast, dry

  • pieces Salt, table

  • 3 spoons Oil, vegetable oil, canola

Filling

  • pieces Fat, beef tallow

  • 1 piece Onion, raw

  • 450 g Meat, pork, smoked loin

  • pieces Green, raw

Steps

  1. Knead a yeast dough from flour, yeast, oil, salt, and warm water, shape it into a loaf, cover it with a clean cloth, and let it rise in a warm place for about 1 hour.

  2. While the dough is rising, prepare the filling. Sauté finely chopped onion in fat or oil. Add diced meat, quickly fry it all together, season with chopped bacon, and remove from heat. Let the prepared filling cool.

  3. Roll out the risen dough on a floured surface to about an inch thick. Spread the cooled filling evenly over the dough, then roll it into a long log, twist it, and place it in a greased baking dish. Pierce the roll in several places with a knife or skewer and bake in an oven preheated to 190 degrees Celsius for about 45 minutes.

  4. Slice the baked pork fat bread and serve it warm or cold.

Nutrition Information (Per 100g)

  • Calories: 377.93 kcal
  • Fat: 3.17 g
    • Saturated Fat: 0.19 g
  • Carbohydrates: 72.35 g
    • Sugars: 0 g
  • Protein: 10.8 g
  • Fiber: 2.79 g

Advice

Part of the smoked pork meat can be replaced with cracklings.