Wine Barrel with Whole Grain Dumplings

The recipe is by Fredi Kranjec, who competed for the win in the second season of the show Gostilna išče šefa. For the friendly innkeeper from Rogašovci, the best spice is good cheer, and his passion for cooking was inspired by his grandmother, whom he helped bake bread as a child. Fredi is a big fan of traditional Prekmurje dishes, and he shared with us the recipe for preparing an excellent dish with a somewhat unusual name.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dödöl (Slovenian dessert)

  • 40 dag Potatoes, white

  • 30 dag Flour, Whole wheat

  • 6 dl Water

Vinski sod

  • 50 dag Meat, pork, pork fish

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 8 slice Meat, pork, smoked bacon

  • pieces Oil, vegetable oil, canola

  • 2 dl Grapes, nutmeg, fresh

  • 1 teaspoon Wheat flour, white, multi-purpose

Zabela

  • 10 dag Fat, beef tallow

  • 1 piece Onion, raw

  • 2 dl Sour cream

  • pieces Salt, table

Steps

  1. Cut the pork belly into eight equal-sized pieces (barrels), season with salt and pepper. Wrap each piece with a slice of bacon. Then wrap the pieces with aluminum foil (the foil will secure the bacon to the pork) and place in oil for two days to let the meat marinate nicely.

  2. Unwrap the marinated pieces and sear them on all sides until golden brown in the oil used for marinating. Then deglaze the pieces with fresh grape juice. Season with salt if needed and simmer for 6 to 8 minutes, or until the center of the meat is still nicely pink.

  3. Peel the potatoes and cut them into cubes, then boil them in salted water. Drain the cooked potatoes (reserve the water for later use) and mash them directly in the pot used for boiling. Add a little of the potato water to the mashed potatoes to achieve a not-too-thick consistency. Make a hole in the center of the potato mixture and sprinkle whole grain flour around the edge of the pot. Cook for 2 minutes, then stir well with a cooking spoon to achieve a smooth but firm mixture. Cook over moderate heat while stirring for about 3 more minutes.

  4. In a pan, sauté thinly sliced onions until golden brown. Add sour cream, wait for the sauce to come to a boil, then add salt.

  5. Place the pork belly pieces (barrels) on the plates in a lying position, and pour the sauce over the plate so it looks like spilled wine from a barrel. Shape the potato mixture into dumplings (dödole), place them on the plates, and drizzle with the onion and sour cream sauce. Serve the prepared dish at the table.

Nutrition Information (Per 100g)

  • Calories: 209.54 kcal
  • Fat: 9.67 g
    • Saturated Fat: 4.09 g
  • Carbohydrates: 19.41 g
    • Sugars: 0.54 g
  • Protein: 10.15 g
  • Fiber: 2.66 g