For a meat plate on a festive table and everyday tasty, hearty sandwiches, we will bake a pork roll in the oven. Choose fresh meat, stock up on foil and twine - the workpiece must be rolled up, tied tightly and baked later. No impurities, absolutely natural product, in the composition of which you will be sure.
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Ingredients:
Pork - 700 g
Mayonnaise - 50 g
Vegetable oil - 2 tbsp. l.
Salt, black pepper, smoked paprika - to taste
Step by step recipe:
To make an oven-baked pork roll, take the food listed. In my recipe, pork schnitzels, which are flat in themselves, without excess film and fat, do not need additional cutting - you just need to beat off. If you find an oversized ham or other massive part, you will have to trim it, open it, as if stretching it in length and creating a cake.
We beat clean meat, more precisely, flat schnitzels or pulp cut into similar layers. The blanks will become thinner, easier to bend. And also meat fibers will lose their natural rigidity, as a result, the roll itself will be tender. We go through the hatchet / hammer on both sides of the meat plates.
Apply mayonnaise (or sour cream, heavy cream), sprinkle with salt, aromatic smoked paprika, ground hot pepper. Use your favorite spices. The mayonnaise layer will glue the gaps and make the pork roll more juicy.
We put the seasoned blanks along. We roll up from one edge to the opposite and press each turn quite tightly, without leaving any cavities inside.
For reliability, we tighten it with a culinary thread, put the meatloaf on a hot pan with heated vegetable oil.
Fry, turning in a circle, until golden brown. We keep the temperature high.
After operational frying, we transfer the semi-finished roll to the foil, pour the remaining oil with the released meat juice from the frying pan here and wrap it tightly. We send it to a preheated oven for 60-90 minutes, bake at 180 degrees. Cool in the oven without opening the foil. Chop cold.
Cut the pork roll into round slices and serve with herbs and sauces.
Bon Appetit!
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