Polendvitsa made from pork is a traditional meat dish from the Belarusian and Polish cuisines, which is a dried pork fillet. In fact, the word “polendvitsa” itself comes from the Belarusian word “palyandvitsa” and the Polish word “polędwica.” In both languages, these words do not refer to dried meat, but rather to the fillet part of the carcass, which corresponds to the loin, carbonade, and tenderloin. Consequently, the meat from these cuts is used to make the dried pork, which has evolved into the word “polendvitsa” in Russian. Simply put, it’s a dried pork belly. Preparing polendvitsa at home from pork will take you very little time, but it will require a week or two of passive waiting. The result will amaze you so much that you will stop buying similar products in the stores.
In addition to the taste, the advantage of this dish is that it does not dry out much, and you do not end up with half the weight of the finished dish compared to the raw ingredients, as is often the case, but rather with a slightly reduced weight.To make polendvitsa, you will need to take a pork fillet and dry it (cure it)
How nice it is to know that you can pamper your loved ones with rare delicacies made by your own hands, rather than bought in a store. Such as, for example, cured meat – polendvitsa, a culinary invention of Belarus, or maybe Poland
Ingredients:
pork tenderloin – 1 kg;
sugar – 1/3 cup;
salt – 1/4 cup + 1 teaspoon (you can not add);
marjoram – 1 teaspoon with a slide;
sweet pepper – 1 teaspoon;
hot pepper – 1 teaspoon;
freshly ground pepper – 1/2 teaspoon;
garlic – 3 large cloves
Preparation:
Rub the meat with salt on all sides.
Place the meat in a deep container and refrigerate for 2 days, turning occasionally.
Dry the meat with a paper towel, sprinkle with ground pepper, chopped dill and bay leaf.
Wrap the meat tightly in cheesecloth (3-4 layers) and tie with a tight string.
Place the meat in a dry, frequently ventilated place for 7-10 days.
Store the polendvitsa in the refrigerator in cheesecloth. Thinly slice before serving.
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