Rarely, what kind of holiday table do we have without pork products. Dishes from it, by tradition, occupy one of the main places in the diet of our food. And for the holidays in our family, a baked pork roll in the oven is served to the table. This is one of the favorite snacks of both my household and our guests. Because it is pork that has the taste and aroma that has been familiar to each of us since childhood. And, in addition, pork is useful, it is rich in iron, zinc and proteins necessary for our body. As well as a large number of vitamins, primarily of group B. Pork is well absorbed and, which is still valuable, it contributes to the production of breast milk in nursing mothers. Pork fat is not only a source of energy, but also a “natural antidepressant,” which often helped us cope with negative emotions, especially in winter. I love to pamper my every possible meatloaf. By the way, meatloaf, you can cook, but I like to bake pork roll in the oven. It is at the baked dish that the fragrant crust so beloved by us and an amazing aroma appear.
Today we will be cooking meatloaf. To do this, we need a pound of fat with a layer of meat, a pound of minced meat (any), fresh mushrooms 350 grams, one egg, one onion, and pepper and salt to taste and a couple of spoons of vegetable oil.
To cook pork roll in the oven, you need to adhere to the following procedure. I take the fat from the freezer and leave it for 40 minutes in the room, and then I start to cut thin strips from it. Thin slices of fat, as you know, is obtained only from frozen fat. Then on a cellophane or film it is necessary to weave a rug from the cut strips of fat. When the mat is ready, I leave it, let it stand. Meanwhile, I finely chop the thoroughly washed mushrooms and onions, and lightly fry them in vegetable oil. I will then wrap this stuffing in a pork roll. In the oven, mushrooms with onions will reach readiness and give the meat its own flavor.
Then I cook minced meat as cutlets. Next, I spread the square on cellophane or cling film well-beaten minced meat. When the onion and mushrooms have cooled, I put them in a strip in the middle of the stuffing. Then I take the edge of cellophane or the film, placed under the forcemeat, and begin to tightly roll the forcemeat with the filling into a neat roll. I give it a sausage shape.
I spread the roll in the middle on the mat of bacon, and remove the film. Then, grasping the edges of the film under the bacon, I wrap a mat of bacon around the roll, and at the junction I stab with toothpicks. After that, I lift the roll with the help of my assistant film and transfer to a baking sheet, which is pre-lubricated with vegetable oil. I put in the oven preheated to 200 degrees. The pork roll in the oven should be baked for about one hour.
I often use the above-described roll recipe, preparing for the arrival of guests, and on weekdays you can cook something simpler, for example, small pork rolls in the oven.
True, ready-made pancakes are needed for this dish. My pancakes, as a rule, are quite thin. But if you don’t know how to make thin pancakes or don’t know how to cook them, you can simply buy them at the supermarket. You need to take 8 pancakes in order to get four rolls. For the filling you need: a pound of fresh pork, one head of onion, four eggs, 250-300 grams of bacon, pepper, salt, spices for pork.
Put hard boiled 3 eggs. While they are boiling, scroll the pork and onions for the stuffing. Add an egg to it, salt, pepper to taste, sprinkle with special seasoning for minced pork. Forcemeat is required to beat off well and knead.
The beating procedure itself contributes to a better connection of all the components of our minced meat into a homogeneous mass. Then unfold each pancake and apply a couple of tablespoons of minced meat, spread it over the entire surface of the pancake. Next, you need to cover the pancake with minced meat on top of the second pancake, then repeat the procedure again.
At the next stage, lay on the edge of the pancake in a row 3 boiled eggs cut into quarters and fold the pancakes into neat rolls. Also roll 3 more rolls.
Then take the bacon and cut it into thin, almost transparent plates, which you spin directly onto the rolls. Preheat the oven to 200 C. And then on a baking sheet greased with vegetable oil, put all 4 rolls in a row. Bake until cooked for 35-40 minutes. Good appetite!