In Polish tradition, November 1 is primarily a day of reflection and remembering loved ones who are no longer with us. However, it is usually also an opportunity for a family meeting after returning from the cemetery, when the temperatures are already taking their toll. Especially when a family comes from far away to light candles, it is good to invite its members to a common table.
Usually I prepared traditional cutlets for this occasion, but this time I decided to use a completely different recipe – I will serve Balkan pork loin.
Wondering what to serve for dinner on All Saints’ Day? First of all, it is worth considering that it is usually a meal that the whole family sits down to after a long and cold November day spent at the cemetery, remembering loved ones. This tells us that the meal should not only be tasty, but also hot, filling and aromatic.
The perfect All Saints’ Day dinner is not only traditional cutlets with potatoes and salad. In my opinion, it can be any one-pot dishes, roasted meats or casseroles. It is also worth taking into account that saving time is important on this day. However, frying cutlets is involved and requires standing next to the pan. Isn’t it better to devote more time to your family on November 1?
I thought about it for a long time and decided that this year for All Saints’ Day I will prepare Balkan-style pork loin. This is an extremely warming dish that will satisfy my loved ones. Certainly no one will leave the table hungry, and I will have less work than making cutlets.
Do you also want to prepare such a dish? Check out the simple recipe I will use. If you have a larger family, remember to double the ingredients.
Ingredients list:
– 0.5 kg pork loin,
– 2 red peppers,
– 1 yellow pepper,
– a few mushrooms,
– 2-3 pickled cucumbers,
– 1 onion,
– garlic clove,
– a can of chopped tomatoes,
– salt and pepper to taste,
– sweet and hot pepper powder,
– granulated garlic.
Cut the pork loin into thin strips and season with salt, pepper, paprika and a little garlic. I leave the meat for about half an hour to develop its flavor. Meanwhile, I cut the onion, peppers, mushrooms and pickled cucumbers, all into thin strips so that they combine nicely in the sauce.
Fry the pork loin in heated oil – only until lightly browned. I remove the meat from the pan and fry the onion in the same fat. After a while, I add mushrooms and pressed garlic. When everything is lightly browned, add canned tomatoes and mix until a thick, aromatic sauce is created.
Then I add chopped pickled cucumbers. Stew everything covered for about 15 minutes until the flavors combine. Finally, I taste and season with salt and pepper, if necessary.
There is also a question what about Balkan pork loin? What to serve this warming dish with? I suggest choosing delicate additions that will not overwhelm the intense tomato flavor of the sauce. This dish is perfect to combine with rice or any of the groats – bulgur, barley or buckwheat. But why not go for a classic? Potato puree will also be a hit here.
When it comes to the salad, you have full freedom – the important thing is that it is light and healthy. I will probably decide to serve this dinner with white cabbage salad.
Sources: Terazgotuje.pl, kontakter.pl
