Pork (or Jan-in-the-bag) recipe
A real winter dish for lunch in Huize Eetpraat is the old Dutch Pork, also known as Brother or Jan in the sack. It looks like the North Dutch kettle cake or Poffert. It is a raised batter that is cooked and then baked in slices. The recipe is for two bags. Do you cook?
A real winter dish for lunch in Huize Eetpraat is the old Dutch Pork, also known as Brother or Jan in the sack. It looks like the North Dutch kettle cake or Poffert. It is a raised batter that is cooked and then baked in slices. The recipe is for two bags. Do you cook?
Ingredients for this recipe:
750 gram buckwheat flour (Koopmans)
750 grams pancake flour (koopmans)
1250 ml buttermilk
150 grams fresh yeast
Amenities:
Batter-Come
Large pan
Two cotton Porkbags
Saucepan
Frying pan with some oil
Kitchen scale
Clean Bucket (10L) with tea towel
You need two cotton bags to cook the batter soon. You can make an old sheet for example. The size can be seen on the pictures. Cook the Porkzakken for each use and use them while still wet. Later you can wash them and use them again.
Preheat the buttermilk in a saucepan gently to a maximum of 30 to 35 °c (lukewarm to hand) and loosen the yeast in it. Put the buttermilk with the yeast over into the bowl with a few scoops of the buckwheat flour and pancake flour. Mix this up to a smooth batter. Continue to mix and add the rest of the flour bit by bit. Keep stirring through to a uniformly tough dough. A small hand mixer is not strong enough; If you don't have a big mixer, use your hands better.
Put the dough over in a clean bucket and cover the bucket with a damp tea towel. Put the bucket for the central heating and let it rise an hour to almost at the edge of the bucket. Meanwhile, bring a large pan with water to the boil. Then divide the contents of the bucket over two cotton porkzakken and attach it to the top with a string. The bags now take about 1.5 hours to cook in the water.
Prick with a knitting or wooden skewer in the bag to see if the dough is cooked; The pen must appear dry from the bag. Remove the pockets from the pan and let them cool for an hour. Remove the "loaves" from the pockets and let the outside dry for another hour on a grate. Cut the breads now gently in slices of about two inches thick. These slices are well kept in the freezer.
Fry the slices with some oil in a frying pan golden brown crisp. Serve the pork in deep plate, topped with some hot milk or cream butter and lots of syrup. Eat Tasty!
Variatietip: You can also add dried grapes, raisins or candied in the batter.
Play and experiment tasty!