Preparation: Step 1
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Prepare the ingredients for a roulette made of pork with a filling.
Rinse a piece of pork for the roll with cold water, get wet with a paper towel to remove excess moisture. It is best to choose a flat piece of meat — it will be more convenient to cut it into a layer. Pork Korean without bone or neck is perfect.
HPork rolls turned out juicy and fragrant, choose meat with thin fat streaks — they will give softness when baking.
Also in advance to measure dried fruits (dried apricots and prunes), prepare nuts, spices and salt.
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Step 2
With a sharp knife, cut a piece of meat along, not reaching the opposite edge — as if you are opening a book. The goal is to get one large layer about 1.5 cm thick. If the upper part is too thick, you can cut it along and open it again.
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Step 3
In a separate bowl, connect thyme, paprika, rosemary and salt. If desired, you can add a little black pepper. Mix thoroughly.
Grate pork on both sides with the resulting fragrant mixture. Spices not only give taste, but also help the meat become softer and more saturated.Turn the layer of meat with a roll and put in the refrigerator for at least 1 hour, covering the food film. If possible, it is better to leave a meat roll with filling to pickle at night — during this time the meat is perfectly saturated with aromas.
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Step 4
Put dried apricots and prunes in a bowl, pour boiling water and leave for 2-3 minutes. Then throw it on the sieve and dry with paper towels. Cut dried fruits in small pieces.
If dried fruits are too dry, it is worth soaking them in cold water for 30-40 minutes.
The combination of sweetish dried fruits with meat is a real highlight of a festive roulet of pork.
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Step 5
Put the nuts in a dry pan and dry over low heat for 5-7 minutes. They will become more aromatic and reveal the taste. After that, cool the nuts a little and grind with a knife or in a blender.
Do not grind nuts into powder — the structure should remain noticeable so that the texture is felt in the filling.
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Step 6
In a deep bowl, combine chopped nuts and chopped dried fruits. Stir the filling until uniform distribution.
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Step 7
Heat the oven to 180 ° C. Expand the embarrassed meat layer and evenly distribute the entire filling on the surface. Try not to lay too close to the edges so that nothing falls asleep when folding.
It is thanks to dried fruits and nuts that this pork roll with filling is so bright and unusual.
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Step 8
Gently turn the meat with filling into a dense roll. Fix the seam with toothpicks or bandage with a thread along the entire length.
If you use the food culinary thread, the roll holds the shape better and bakes beautifully. After readiness, the thread is easily removed.
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Step 9
Transfer the roll into the shape of a seam down. Cover with a lid or foil.
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Step 10
Put the form in a preheated oven. Bake a roulet of pork with a filling of about 2 hours.
20-30 minutes before the end of cooking, you can remove the foil — the top is browned and will become appetizing.Time depends on your oven — focus on the smell and color. Pot juice should be transparent.
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Step 11
Gently get the finished roll from the form. Remove threads or remove toothpicks. To give a little stand — it will be more convenient to cut, and the juice inside will be redistributed.
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Step 12
A hot pork roll with filling with a side dish — potatoes, baked vegetables or light lettuce. The cooled roll can be cut into thin slices — you get a delicious and beautiful meat appetizer for the festive table.
Such a roll can be prepared in advance — it is perfectly stored in the refrigerator for 2-3 days and only becomes tastier.
📌 Do you want more recipes? Look at our selection meat rolls with photos and videos — There you will find ideas for every taste: with cheese, mushrooms, spinach, omelet, bacon, etc.
