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Pierogis

lockgavin

someone asked me if I could make some pierogis similar to a now closed restaurant in her home town that I had never been to. This was my take based on description. she says I nailed it. Lol.

Cabbage/cheddar pierogi, cider carmelized onion, sous vide pork belly, pickled apple, chive/green onion sour cream.

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Comments

JackL

... That sounds + looks absolutely incredible. Another one of your posts that I'm surely going to be inspired by (aka shamelessly copy)!

lockgavin

Wonderful! It was really good, I'm usually pretty lukewarm about pierogis too. Let me know if you have any questions.

Bob_Marcellino_302808

Very nice, and I agree with Jack...this is getting put directly into my hopper of stuff to make.

Anything notable to flavor the pork belly?

pd3ski_278514

I'm with those guys 👇

That has to be made!

Mike_Kisiel_129680

Smacznego. Bon Apetit in Polish. Yummy.

wolfiegirl

lockgavin

It was actually "leftover" in the freezer from another project. Just thyme and garlic in the bag when it was cooked originally, portioned and hard seared. I think I would have added the cider element to the cook if I was doing the belly dedicated for this dish. The onions had a bit of thyme also. Pierogis were taters, sharp cheddar, cabbage and onion. I originally intended to slice the green onions long and put them in cold water so the get curly for the garnish.. but in the heat of assembling I forgot the original intention, lol.

Thanks everyone!