How to pickle polendvitsa

Step-by-step preparation

Cooking time: 10 day

1. STEP 1

   

   How to pickle polendvitsa at home? Prepare all the indicated ingredients. We need thick pork tenderloin. But you can also use beef, chicken, turkey and even duck. If necessary, defrost the meat by moving it from the freezer to the bottom shelf of the refrigerator in advance. Then rinse under running water and dry with paper towels.

2. STEP 2

   

   Pour 1.5 tbsp into a bowl. spoons of fine salt.

3. STEP 3

   

   Add sugar.

4. STEP 4

   

   Dried dill.

5. STEP 5

   

   Ground coriander.

6. STEP 6

   

   Crushed cumin.

7. STEP 7

   

   Dry mustard.

8. STEP 8

   

   And ground black pepper. If you wish, you can adjust the amount of spices to your taste, add more or less of some. You can also use any other spices.

9. STEP 9

   

   Take garlic. Peel the garlic cloves, pass them through a press and add to the rest of the spices.

10. STEP 10

    

    Mix the spices well. The aroma is magical!

11. STEP 11

    

    Coat dry pork in spices on all sides. First, rub with your hands, and then roll and roll so that the spices stick as much as possible to the surface of the tenderloin.

12. STEP 12

    

    Place the meat in a convenient, suitable-sized container for the refrigerator.

13. STEP 13

    

    Cover the meat so that air can pass through - either with cling film, leaving a gap, or with a lid, but not completely. Leave in the refrigerator for 3 days. During the curing process, salt draws moisture from the meat, which accumulates at the bottom of the container. To ensure that the pork is salted more evenly, you should turn the polendvitsa in the brine 2 times a day.

14. STEP 14

    

    After 3 days, remove the meat, add a little salt and wrap it as tightly as possible in a piece of gauze folded in half (about 1 by 1 m).

15. STEP 15

    

    Tie tightly with twine or rubber bands and hang for a week over the stove or in another warm, dry place. It is also good to turn the meat over occasionally for more even drying.

16. STEP 16

    

    After a week, remove the meat. Cooking time will depend on the thickness of the pork tenderloin and your preference. The longer the pork hangs, the drier and saltier it will be. A dense crust will form on the finished Polendvitsa, which will be clearly palpable through the gauze.

17. STEP 17

    

    Cut the rope, unfold the gauze. Remove garlic and seasonings by hand.

18. STEP 18

    

    Slice and taste quickly! Belarusian style dried pork polendvitsa can be wrapped in parchment paper and stored in the refrigerator until eaten. Bon appetit!

Comments on the recipe

Aziza

01.12.2023

4.9

For a very long time I was looking for a recipe for dried pork polendvitsa at home, friends often brought it to us, but no one told us the recipe, now, finally, I can make this yummy myself. Thank you

lana

01.12.2023

4.8

I managed ! Everything to the recipe, yummy..Thanks, great recipe for dried pork polendvitsa!!!

Queen

01.12.2023

4.6

I have long dreamed of cooking such a delicious dish, but somehow I didn’t dare. As they say, risk is a noble cause.... and I succeeded!!! Since I was cooking for testing, I took one, but a fairly large and heavy pork tenderloin. I did everything as written, I just reduced everything by half. Because I only had 800g of tenderloin. I used freshly ground spices. Plus fresh garlic, mmmm, what aromas there were. The meat in the refrigerator released a lot of juice and became hard. I overcooked it strictly twice a day. I dried it in the kitchen. Near the heater. It’s quite warm there and there’s excellent ventilation... I dried it for a week. It turned out super delicious. Sooo delicious!!! The recipe is in my favorites, for which many thanks to the author!!!

Ira

01.12.2023

5

Oh, what a meat yum and how good it goes with beer... Thank you very much for the pork polendvitsa recipe!

naniki

01.12.2023

4.5

I’ve never heard such a name - dried pork polendvitsa! The principle of basturma is the same, the recipe is worthy, thanks for introducing me!

Arina Koten

01.12.2023

4.6

Homemade dried pork polendvitsa turned out to be a flavorful and moderately spicy snack! Simply fabulously delicious! I plan to serve this dry-cured meat as a cold appetizer on the holiday table. I'm sure you'll like everything! Thanks for the recipe!