By now you must be wondering about this perogie series. You must be thinking to yourself: “That’s all good Sophie, but the real question is, where’s the bacon?”
Well, here it is!
Bacon is a classic perogie addition. I thought I would take things a step further and use a little pork belly.
Simply because I had some in my fridge that needed to be eaten up. Not really enough to make any other dish with, but enough not to let it go to waste!
I also had some leeks lying around.
The addition of cranberry was purely coincidental.
It literally fell into my hands.
When I opened the freezer door, a bag of cranberries fell out, and I had one of those ah-ha moments. Ah ha!
Pork, leek and cranberries. A sweet and savoury treat.
I topped these perogies with a little of the applewood-smoked cheddar from the Apple/Cabbage perogies I had just finished making.
I made four kinds of perogies in one day, remember?
Of course you do. Anyway, here’s the recipe! Enjoy!