Stuffed white pork loin in caul fat
We suggest that during your stay in Serbia you try stuffed bela vešalica in caul fat. Caul fat is usually the fat netting from a lamb, but it can also be from a pig. The function of caul fat is to keep the juices in, and cooked on a charcoal grill, it is a real specialty that will be reminiscent of the place for a long time.
Restaurants prepare the stuffing differently: some use mushrooms, while others kaymak.
This is the basic recipe.
Ingredients (4 servings):
■ 1 kg boneless pork loin
■ pig’s caul fat
■ 100 g dry-cured meat
■ 100 g dry-cured bacon
■ 100 ml oil
■ salt and pepper
Wash the meat, dry with kitchen towel, cut into fine steaks, and pound with a meat mallet…