Ingredients with Measurements:
- 1 lb. pork liver
- 1 lb. pork heart
- 1 lb. pork lungs
- 1 large onion, chopped
- 2 tbsp. vegetable oil
- 1 tbsp. butter
- 2 tbsp. brown sugar
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Meat grinder
- Large skillet
Step-by-step instructions:
1. Rinse the pork liver, heart, and lungs under cold water and pat dry.
2. Grind the pork liver, heart, and lungs using a meat grinder.
3. In a large skillet, heat the vegetable oil over medium heat.
4. Add the chopped onion and cook until caramelized, about 10 minutes.
5. Remove the onions from the skillet and set aside.
6. In the same skillet, melt the butter over medium heat.
7. Add the ground pork liver, heart, and lungs to the skillet and cook until browned, about 10 minutes.
8. Add the brown sugar and red wine vinegar to the skillet and stir to combine.
9. Cook for an additional 5 minutes, or until the mixture is caramelized and sticky.
10. Season with salt and pepper to taste.
11. Serve the Švargl with the caramelized onions on top.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Protein: 30g
Carbohydrates: 20g
Fiber: 1g
Sugar: 14g
Sodium: 400mg
Substitutions for ingredients:
- Pork liver, heart, and lungs can be substituted with beef liver, heart, and lungs.
- Red wine vinegar can be substituted with apple cider vinegar.
Variations:
- Add chopped garlic to the caramelized onions for extra flavor.
- Serve the Švargl with mashed potatoes or crusty bread.
Tips and tricks:
- Make sure to rinse the pork liver, heart, and lungs thoroughly before grinding.
- Use a meat grinder with a fine blade for a smoother texture.
- Cook the Švargl until it is caramelized and sticky for the best flavor.
Storage instructions:
Store any leftover Švargl in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Švargl in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Švargl on a platter with the caramelized onions on top.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair the Švargl with a glass of red wine.
Suggested side dishes:
Serve the Švargl with mashed potatoes or crusty bread.
Troubleshooting advice:
- If the Švargl is too dry, add a splash of red wine vinegar to the skillet.
- If the Švargl is too wet, cook it for a few more minutes until the liquid has evaporated.
Food safety advice:
- Make sure to cook the Švargl to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with the raw pork thoroughly to avoid cross-contamination.
Food history:
Švargl is a traditional Czech dish made from pork liver, heart, and lungs.
Flavor profiles:
The Švargl has a rich, savory flavor with a sweet and tangy caramelized onion topping.
Serving suggestions:
Serve the Švargl as a main dish for dinner.
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Region: Croatian