Delicious meat stuffed hangers with potatoes in Serbian traditional style, filled with dry neck ham and cheese and packed with speck baked in oven. The meat is crispy on the outside and soft and juicy on the inside, the potatoes are nicely soft and tasty, which soak up the meat sauce. Before preparation, read the notice in the section below👇. Follow recipe.
Ingredients: simple, total time: 70 min. 4 serving
6 pork fillet loin / slices 5 mm thickness — 570 g
6 thick slices of pork dry neck ham
14 thin slices of speck/ smoked bacon — 200 g
100–150 g Trappist Cheese/ grated
5-6 medium potatoes/ cut into circles 4 mm
4-5 Tbsp Olive oil EVO
1 tsp rosemary/ or to taste
1/2 tsp oregano to taste
1 tsp red ground paprika-allspice
2 cloves of garlic/ minced — optional
salt and pepper to taste
2-3 tsp dry spice Vegeta to taste to season meat and potatoes
100 ml water
baking dish 20×30 cm
Aluminum foil
Preparation:
Season the cut meat hangers with Vegeta dry seasoning, pepper and salt, beat them well and put them aside.
Grate the cheese and set aside.
Cut the potatoes into 4 mm thin rings.
Boil potatoes in salted water 13 minutes.
Strain them transfer to a bowl, pour olive oil to taste, minced garlic, red ground paprika, rosemary, salt, and dry spices.
Pour the mixed potatoes into a baking dish 20×30 cm and spread evenly, add 100 ml of water.
Place a piece of aluminum foil over the potatoes and pierce with a toothpick in several places.
Arrange the thin slices of speck next to each other, so that one part is inside the aluminum foil and one part is outside.
Now arrange the 3 pork fillets side by side, add the dry pork neck to them, spread the grated cheese over, fold with the remaining 3 pork fillets.
Fold the bacon on all sides of the steak so that you get the appearance of a small package.
Place the baking dish on one level lower than the middle of the oven, so that it is slightly lower than the middle.
Bake in a preheated oven at 200 °C for about 40-45 minutes. I bake exactly 37 minutes in the oven.
After 25 minutes, turn the baking dish during baking and cook until the end.
When it's done, leave it for 10 minutes to cool down, remove the hanger with the help of a larger fork on a decorative tray, remove the aluminum foil and serve the set lunch on plates.
Serve warm.
Buon appetito!
NOTE:
After 37 minutes, I removed the hanger, removed the foil and baked the potatoes for another 10 minutes. After 37 minutes the potatoes are definitely soft and juicy if you like them slightly toasted like me do the same.
Instead of Trappist cheese, you can use Gouda, Edamame or Mozzarella.
Keep the rest of the food in the refrigerator for up to 2 days. Remove 30 minutes before reheating. Bake at 170 °C
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