The most difficult part in preparing for the holiday is making a menu. Often there is controversy when choosing the main dish that will decorate the table. Stuffed pork will be the best option and guests will surely enjoy it.
Butterfly
We buy a piece of pork with 8 ribs.
Filling:
- pine nuts;
- a few cloves of garlic;
- basil or parsley;
- some vegetable oil;
- spice.
To make the stuffed pork in the oven a beautiful golden crust and unusual taste, cook the sauce:
- 1 orange
- a couple of spoons of soy sauce and honey;
- 1 tbsp. l grated ginger.
There should be no ridge in a piece of meat. This can be done by a butcher in the market. Now you need to properly cut the piece. To do this, first we pass the knife along the ribs, not finishing to the end by about 1.5 cm. Next, divide the flesh in half with the same indentation of 1.5 cm.
Expand, salt and pepper. Spread the prepared filling on the surface, leaving a little space at the edges. Turn the meat to the opposite side of the ribs. Tie with kitchen twine, wrap in a piece of foil and bake in the oven for a little more than an hour.
At this time, you can cook the sauce. To do this, simmer until thickened a mixture of orange juice with grated zest, honey, ginger and soy sauce. We take out the meat. We release it from the shell and lubricate it well with syrup. Sent back to the roasting pan until browned.
Meat cuts
Stuffed pork with mushrooms is suitable as a snack for the festive evening.
To prepare 1 kg of meat pulp, prepare:
- mushrooms (champignons) - 200 g;
- minced meat (beef) - 100 g;
- gelatin - 10 g;
- 1 onion;
- green lentils - ½ cup;
- salt;
- spice.
From the pulp with a sharp long knife, carefully, without damaging the edges, cut the middle. Pass through a meat grinder with half a glass of boiled lentils and fried onions.
Mix with minced beef, champignons, gelatin dissolved in a small amount of water and add salt and spices to taste. Spices can be taken those you like. With the resulting mixture, tightly fill the deposited piece of meat and wrap in foil.
The oven temperature should be no more than 180 degrees. We send a roll there for one hour. It is better to cut the finished meat by cooling, so that the product does not lose shape.
Boiled pork roll with prunes and dried apricots
But not always stuffed pork baked. Sometimes it’s enough to boil it.
To prepare one shank we need:
- prunes - 200 g;
- dried apricots - 200 g;
- garlic;
- spice;
- salt.
The knuckle must be thoroughly washed and dried. Make a cut along and remove the bones and all tendons. Beat a little with a hammer, salt, pepper and sprinkle with chopped garlic.
Pour dried apricots and prunes with boiling water and spread over the surface. Roll up and knit with a thick thread. Put in the baking sleeve and tighten it tightly. Cook over medium heat for 1.5 hours, periodically turning over.
The disadvantage of this method is that stuffed pork can not be pierced during cooking in order to check the degree of readiness. Therefore, you should rely on your experience and adjust the time based on the thickness of the roll.
At the end of the roll you need to remove from the bag and can be sent to the oven.
Cheese rolls
In this way, we will prepare portioned portions for all guests. They can be served as a separate dish, or with various side dishes.
You will need:
- pork neck - 2 kg;
- red wine - 1.5 glasses;
- cheese (Russian) - 250 g;
- fresh greens;
- bulb;
- sour cream - ¼ cup;
- vegetable oil for frying;
- salt;
- a mixture of peppers.
Prepare the stuffing for stuffed pork. To do this, three cheese on a fine grater and mix with chopped herbs and onions. Salt, pepper and season with thick sour cream.
The meat should be divided into rectangles of the desired size. Each cut in the middle, but not to the end. We start with the resulting mixture of cheese and fix with toothpicks.
Fry on both sides. In the juice that stood out, you need to add wine and a little stew, add salt and put pieces of pork. Bring to low heat over low heat.
Stuffed pig
For one carcass weighing up to 3 kg you will need:
- 1 cup buckwheat;
- 300 g of mushrooms (champignons);
- 2 onions;
- salt, garlic, Provencal herbs and pepper to taste;
- 1 celery;
- 2 carrots;
- Bay leaf.
This recipe for stuffed pork was at the end of the article not because of the complexity of the preparation. It’s just that they’re not used that often. For the biggest holidays, for example, New Year or anniversary, housewives proudly put this dish on the table.
Many believe that only cooks in restaurants can cook it, but this is not so. A recipe with a photo of stuffed pork is presented in the article.
So, boil the brine. Let's start by frying 1 onion, 1 carrot, celery, diced, and garlic. Fill with water, salt at the rate of 30 g per 1 liter. Add bay leaf and black pepper. Let it boil and, boiling a little over low heat, leave to cool.
Let's take a little pig. It must be carefully scorched, scraping the burnt stubble. Rinse - the skin should be smooth. Now, turning the carcass on the back, we remove the bones, starting from the ridge. Do not touch only the legs. Dip in strained brine for several hours, preferably at night.
Cooking the filling. We wash the mushrooms, cut into small pieces and fry in butter along with carrots, Provencal herbs and onions. Mix with boiled buckwheat porridge, pepper and salt.
We spread the filling in the piglet and sew the “belly” to the very end. Can be fastened with toothpicks. On a baking sheet it should be laid out correctly. To do this, we fix the legs with a rope or skewers.
Under the head you need to put a piece of bread wrapped in foil. She is covered with a patch, tail and ears, so as not to burn. Pour some water and put a hot roasting pan for 2-3 hours. The temperature should be no more than 120 degrees, and the time depends on the size of the pig. It is necessary to periodically pour meat with juice, which is formed on a baking sheet.
Stuffed pork dishes are very tasty and satisfying.
Tips
To make the roll easier, the layers should be thin.
Put a piece of cling film on top of the meat before beating so as not to stain the kitchen.
Even from a small piece, you can roll the roll. Mentally dividing it into 3 parts, make the top cut not the end, slightly down and in the opposite direction parallel to the top.
With the filling you can always dream up. It all depends on your taste preferences and desire to create masterpieces.