Istarski Ombolo with Smoked Pork and Apple
60% autentično · Croatian
A creative twist on the classic Istarski Ombolo, incorporating smoked pork belly for added depth and a hint of sweetness from apples to balance the tartness of the sauerkraut. This variation offers a more complex flavor profile.
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Sastojci
- Pork loin (ombolo)700g
- Smoked pork belly200g
- Sauerkraut (kiseli kupus)1 kg
- Onion1 large
- Garlic3 cloves
- Apples (tart variety)2 medium
- Pork lard or oil2 tbsp
- Dry white wine150 ml
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Rinse and drain the sauerkraut. Chop roughly.
- 2
Cut the pork loin into thick slices. Cut the smoked pork belly into cubes. Peel, core, and slice the apples.
- 3
Finely chop the onion and garlic.
- 4
In a large pot or Dutch oven, heat the lard or oil. Brown the pork loin slices on both sides. Remove and set aside.
- 5
Add the smoked pork belly cubes to the pot and render some fat. Remove the crispy bits and set aside, leaving the rendered fat in the pot.
- 6
Add the chopped onion to the pot and sauté until softened.
- 7
Add the garlic and cook for 1 minute.
- 8
Return the pork loin to the pot. Add the sauerkraut and apple slices.
- 9
Pour in the white wine and enough water to almost cover. Bring to a simmer.
- 10
Cover, reduce heat to low, and simmer for 1.5 to 2 hours, or until pork loin is tender. Stir occasionally.
- 11
Season with salt and pepper to taste. Stir in the reserved crispy smoked pork belly just before serving.
- 12
Serve hot.
