Leftover Pork Roast Spread

Czechs love pork, especially pork roast. If you have leftover roast (though it's unlikely), turn it into a delightful sandwich spread. Curious how? Let's dive into the recipe!

Course Snack

Cuisine Czech

Keyword Pork belly recipes

Prep Time 20

Total Time 20

Servings portions

Calories 174kcal

Author Petra Kupská

Ingredients

1 pound pork roast preferably, pork belly roast combined with pork shoulder
3 Tablespoons lard drippings and fat from roasting
1 medium onion
2 gherkins dill pikles
2 cloves garlic peeled and pressed
2 Tablespoon yellow mustard
½ teaspoon ground black pepper
salt to taste

Cups - Metric

Instructions

Peel and finely chop 1 medium onion. Peel 2 cloves garlic and press them. Finely chop 2 gherkins.
Leave the rendered fat and drippings in the roasting pan. Cut the leftover of 1 pound pork roast into smaller pieces and grind them in a meat grinder with a large hole plate.
Add the drippings and 3 Tablespoons lard, chopped onion, pressed garlic, chopped gherkins, 2 Tablespoon yellow mustard, and ½ teaspoon ground black pepper to the meat. Mix with a fork or spoon or in a stand mixer with the flat paddle. Taste, and add salt or pepper if necessary.

Notes

The basic recipe makes 4-6 portions.
SERVING: Serve the leftover pork roast spread on a slice of fresh rye bread as an open-faced sandwich. Top with pickled cucumbers or gherkins. Optionally, garnish with a sliced onion or green scallions.
STORAGE: Store the spread in the refrigerator, covered with plastic wrap, to prevent it from drying on the surface. Use within 4-5 days. I would not recommend freezing the spread due to its high fat content.
To make the spread, use fatty pork roasts. Ideal choices include boneless pork belly or marbled pork shoulder, also known as Boston butt.
Is the meat spread too stiff and difficult to brush? Lack of fat may be the issue! Add a tablespoon or two of lard from the roasting pan to achieve the proper spreadable consistency.

Nutrition