Title: Braised pork strudel with green apple sauce
 Categories: Molto
      Yield: 4 Servings
 
      4 tb Lard
      2 lb Pork shoulder, cut into
    1/8    Th-inch cubes and seasoned
           With salt
           And pepper
      2    Carrots, cubed into 1/4-inch
           Dice
      1    Spanish onion, cut into
    1/4    -inch dice
      4    Red Hungarian peppers, cut
           Into 1/4-inch cubes
      2 tb Paprika
      7 oz Speck, cut into 1/4-inch
           Cubes
    1/4 tb Ground cloves
    1/4 ts Cinnamon
      2 c  Red wine
      1    Recipe strudel (see basic
           Recipe)
      2    Egg yolks, beaten
      1    Recipe green apple sauce
           (see recipe)
 
  In a heavy-bottomed casserole, heat lard until smoking. Add pork
  pieces, 5 or 6 at a time, and cook until golden brown. remove and add
  carrots, onion, peppers, paprika, speck, cloves, cinnamon and cook
  until softened, about 8 to 10 minutes. Add wine and bring to a boil.
  Add meat and return to a boil. Lower heat and simmer 1 1/2 hours
  until very tender. Season with salt and pepper and allow to chill 4
  hours in the refrigerator.
  
  Preheat oven to 375 F. Roll out strudel dough into a 10 by 14-inch
  rectangle. Place cold pork stew in center and roll up like a strudel.
  Save cut scrap pieces of dough to garnish strudel with a design or
  the name of a loved one). Brush with beaten egg yolks, place on a
  cookie sheet and bake 50 to 60 minutes, until golden brown and piping
  hot inside. Allow to rest 10 minutes and serve with green apple sauce.
  
  Yield: 4 servings