Appetizing crispy pork rolls, saturated with dried apricots and spices, will decorate both festive and everyday tables.
It is necessary
- - 6 pork schnitzels;
- - 3 red bell peppers;
- - 3 stalks of leeks (white part);
- - 1 medium carrot;
- - 18 pieces of dried apricots;
- - 3 tablespoons of vegetable oil;
- - 6 tablespoons of soy sauce;
- - 2 glasses of meat broth or water;
- - 2 tablespoons of tomato paste;
- - 1 teaspoon of sugar;
- - one teaspoon of ground ginger and coriander;
- - salt, ground black pepper to taste.
Instructions
Step 1
Grill the whole red pepper so that the skin is charred, put in a plastic bag for 15 minutes, then remove the skin from the pepper, cut each in half and carefully remove the seeds. You should get 6 red "pepper" plates.
Step 2
Peel the carrots, rinse, cut in half across and cut each half into fairly thin long cubes. Cut the white part of the leek into strips equal in size to the carrots.
Step 3
Rinse the schnitzels with cold water and dry, beat off, placing between two layers of cling film, then rub on both sides with salt, black pepper, ginger and coriander. Arrange the pieces of meat on the table.
Step 4
Put a plate of red pepper on each piece of meat, press lightly; then spread out the leeks and carrots. Gently roll each piece into a roll and tie with threads.
Step 5
Heat the oil in a deep frying pan, fry the rolls from all sides, starting from the "seam" side, until golden brown, reduce the heat and spread the dried apricots between the rolls. In a separate container, mix the broth or water, tomato paste, sugar and soy sauce, pour the mixture over the rolls, bring to a boil, cover and simmer for 1 hour over low heat.
