- Pork (ribs, legs or ears) - 1 Kilogram
- Potatoes - 2 Kilogram
- Bow - 2 pieces
- Salo - 50 Grams
- Milk - 1,5 glasses
- Bow - 2 Pieces (marinade)
- Mayonnaise - 2 Art. spoons (marinade)
- Lemon - 1 Piece (marinade)
1. If you use pork ribs, they should be marinated for two hours in a marinade. For marinade, peel and finely chop the onion. Squeeze out the lemon juice. Mix the chopped onions, mayonnaise and lemon juice. Marinate meat in this mixture. 2. Cut the fat into small pieces. Peel onion and cut into small cubes. Heat the frying pan and fry pieces of bacon. Add the onion. When the onion is fried, pour the milk into the skillet, add salt and pepper to taste. Boil and turn off immediately. 3. Wash potatoes and clean. Grate on a fine grater. You can pass potatoes through a meat grinder. Put the grated potatoes in a colander, let the juice flow out. 4. Milk mixture with onion and lard pour into shredded potatoes and mix well. 5. Put a sheet of foil on the baking tray and lay out the pickled ribs. Pour meat with potato paste. Prepared in the oven at 200 degrees for one hour.
Servings: 6-8