The main ingredient of the dish is cooked, smoked or cured pork, but fresh one is also used interchangeably. Everything is topped with a sauce made of dried fruits.
It is an interesting combination of sweet and sour sauce and smoked meat. A very tasty composition with a definite smoky aroma.
Śląskie niebo (Silesian heaven) was a popular regional dish in Lower Silesia typically prepared for festive occasions. Its original name is Schlesisches Himmelreich which means Silesian heaven or Silesian paradise.
Ingredients:
– 700 g of cured or smoked pork (loin),
– 350 g of dried fruit (plums, apricots, apples),
– lemon juice,
– salt,
– pepper,
– pinch of sugar,
– plum butter.
Preparation:
1. Pour half a litre of water over dried fruit and set it aside in a cold place overnight.
2. Pour water over the meat and cook for about 45-60 minutes, depending on how big you have the meat.
3. Then add the pre-soaked dried fruit along with the soaking water and cook for 30 minutes.
4. Remove meat and cut it into slices, cover it and set it aside in a warm place.
5. Blend or mix the sauce. Season to taste with salt, pepper, lemon juice and sugar.*
6. Pour the sauce over the meat. Add dried fruit on top.
Serve warm with steamed dumplings (also called pampuchy) or Silesian potato dumplings.
*If the sauce is too runny, condense it with plum butter.