General recommendations
Despite their sophistication, pork rolls are a fairly simple dish. In essence, it is just a broken piece of meat in which some kind of filling is wrapped.
It is best to use lean pork for making rolls. Usually it is cut into thin steaks, and each one is carefully served. You can also use minced pork. Salt and spices are usually added to it, mixed thoroughly, and then laid out on cling film and leveled. The result should be a relatively thin layer of meat, from which future rolls are formed.
As a filling, you can use whatever is available. However, pork goes best with mushrooms, onions and carrots. Delicious rolls are made by wrapping eggplant, tomatoes, and bell peppers in meat. You can also make pure meat rolls by wrapping pork with filling from other types of meat or sausages. By the way, in the latter case, grated cheese would be a good addition. It is also possible to make a more piquant filling by wrapping chopped prunes and walnuts in pork. In short, the housewife’s imagination when preparing the filling is practically unlimited.
When making rolls from pork, you should not skimp on spices and aromatic seasonings. Oregano (oregano), turmeric, a mixture of Provençal herbs, garlic and various mixtures of peppers will give the finished dish a richer taste.
To prevent the rolls from falling apart during heat treatment, it is recommended to tie them with special culinary threads. If you don’t have any on hand, you can use regular twine, wooden skewers or, as a last resort, toothpicks. However, in any case, semi-finished products should be placed seam side down in dishes for cooking.
As for heat treatment, there are again no restrictions. Rolls can be baked in the oven, cooked in a frying pan, or stewed in a saucepan or pot. You can get a golden brown crust by rolling the rolls in breading. To give them a beautiful golden hue, you can grease them with some sauce, for example: mustard or honey.
How to Make Pork Rolls with Green Butter
1. Peel the meat from films, cut into small slices 2-3 cm thick and beat with a hammer. If you don’t have a hammer, a regular rolling pin will do just fine, and each piece of the future chop can be wrapped in cling film, which is exactly how we prepared it in this recipe. Sprinkle with spices.
2. Next, prepare “green butter”. Finely chop the greens and mix with softened (not melted) butter. Divide into portions and place in the freezer for 10 minutes.
3. Place butter and herbs on each piece of meat.
4. Carefully roll up the roll, the filling should remain inside.
5. Next, to strengthen the meat, fry it in batter with rolled oats. Place the rolls in a hot frying pan with vegetable oil, which were initially dipped in beaten eggs and then in oatmeal flakes. Place in the pan, seam side down.
6. Fry on all sides until golden brown.
7. Place the prepared pork rolls on a baking sheet and place in an oven preheated to 180 degrees for 30-35 minutes.
Pork rolls with prunes
Despite the presence of prunes in the recipe, this version of rolls is by no means an exotic dish. To prepare it you will not need many products: • pork – 600 g; • prunes (pitted) – 150 g; • onion – 1 small head; • mineral water – 100-150 ml; • soy sauce – to taste; • lemon juice – 2 tablespoons; • honey – 0.5 tablespoon (sugar can be used); • salt – to taste. Pour boiling water over the prunes and leave to steam. Cut the pork, serve each piece and place in a shallow bowl. Mix lemon juice with soy sauce and lightly salt. Pour the resulting marinade over the meat and leave for half an hour at room temperature. While the pork is marinating, drain the prunes in a colander and then cut into small pieces.
Remove meat from marinade. However, there is no need to pour out the remaining liquid in the saucepan. It will come in handy later. Place a little prune on each piece of pork and then roll it into small rolls.
Add honey to the bowl with the marinade and mix thoroughly. Pour the resulting sauce into a frying pan and add finely chopped onion. Place the resulting rolls on top, cover with a lid and fry on each side over medium heat for 5 minutes. Then reduce the gas, pour mineral water into the pan and simmer the dish for about 30 minutes.
Meatloaf with cheese and olives
ld1976 / Depositphotos
Ingredients
- 500 g pork shoulder;
- 150 g hard cheese;
- 100 g pitted olives;
- 1 bunch of dill or parsley;
- 1 bunch of green onions;
- salt - to taste;
- black pepper - to taste;
- 1 teaspoon dried garlic;
- spices for pork - to taste.
Preparation
Carefully cut the pork and open it like a book. Wrap in film and beat with a kitchen hammer so that the thickness of the meat is about a centimeter or a little more. Grate the cheese on a fine grater. Cut the olives into halves or chop. Chop the greens.
Place the pork on foil or cling film. Season with salt and pepper. Sprinkle with garlic, cheese, olives and herbs. Carefully roll up and tie with kitchen twine. Rub with salt, pepper, spices and leave in the refrigerator for an hour.
Transfer the roll to a baking dish or baking sheet. Bake at 180°C for approximately 40–45 minutes.
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