There are many recipes for cooking pork for everyday meals and holidays, so even a novice cook can choose the right dish for himself. If you want to put something different on the table and surprise your guests, try pairing meat with mushrooms and vegetables. So, pork rolls or rolls with filling are distinguished by their original taste.
It is necessary
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- 0
- 5 kg of pork;
- - 300 g of mushrooms;
- 200 g onions;
- 150 g tomato paste;
- 150 g mayonnaise;
- olive oil;
- lemon juice;
- Apple vinegar;
- salt and pepper;
- water;
- 20% sour cream;
- greens;
- breading;
- pan;
- a hammer;
- toothpicks;
- baking dish.
Instructions
Step 1
Prepare the pork filling. To do this, wash and peel 200 g of onions and about 300 g of any mushrooms. Chop everything finely and fry in sunflower or olive oil until cooked. Salt and pepper the mushroom and vegetable mixture to taste.
Step 2
Rinse and dry a pound of lean steamed pork pulp and cut into slices. Beat each portion with a hammer and rub with salt and freshly ground black pepper.
Step 3
Place the filling on each pork plate (1-2 tablespoons per serving) and form into rolls. Secure them with wooden toothpicks.
Step 4
Heat the vegetable oil in a clean skillet, then fry the rolls on it on both sides. They should be reddened.
Step 5
Heat the oven to 180 degrees. Place the stuffed pork in a baking dish and top with a mixture of tomato paste and mayonnaise (150 g each). Bake the dish for 40 minutes.
Step 6
Another recipe for stuffed pork requires making a marinade. First, make the meat strips for the ducts following the pattern in step # 2. Then place the pork in an enamel bowl.
Step 7
Pour the sauce over the meat: the juice of one lemon, a small amount of apple cider vinegar and cool filtered water. Add finely chopped onions. Leave the pork to marinate in this liquid for half an hour.
Step 8
Prepare the meat tube filling. Rinse and dice 3-4 fresh champignons, mix with chopped onion and sauté everything in sunflower oil for 10 minutes.
Step 9
Pour a glass of 20% sour cream over the mushrooms and onions and simmer the resulting mixture until some of the moisture evaporates. Add chopped herbs (dill, parsley, celery, onion feathers) to the finished sauce.
Step 10
Place the filling over the meat and roll it into rolls. Combine 1 raw egg and half a cup of wheat flour, then roll the stuffed pork in this breading. Fry the straws in hot fat until golden brown.
