Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   lard
   2      pounds        pork shoulder -- cut into 1" cubes,
                        and seasoned with
                        salt -- to taste, and
                        freshly-ground black pepper -- to taste
   2                    carrots -- cut into 1/4" dice
   1                    spanish onion -- cut into 1/4" dice
   4                    red hungarian peppers -- cut into 1/4" cubes
   2      tablespoons   paprika
   7      ounces        speck -- cut into 1/4" cubes
     1/4  tablespoon    ground cloves
     1/4  teaspoon      cinnamon
   2      cups          red wine
   1      recipe        strudel pastry basic recipe -- see * note
   2                    egg yolks -- beaten
   1      recipe        green apple sauce -- see * note

Preparation:

* Note: See the "Strudel Pastry Basic Recipe" and "Green Apple Sauce" recipes which are included in this collection. 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 degrees. 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D04)