Pork rolls with prunes. Video
Pork is appreciated by culinary experts not only for its unsurpassed juiciness and tenderness, but also for its wide variability, the ability to take various forms by it. That is why it is possible to prepare both everyday and festive dishes from the tenderloin of this meat, among which juicy pork rolls with prunes occupy an important place.
The list of products for pork rolls with prunes that can decorate any festive table is quite simple:
– 1 kg of pork pulp without veins and a large amount of lard; – 0,3 kg of prunes for stuffing; – vegetable oil for frying; – salt and spices to taste.
The boneless neck and loin are best for this dish, but you can also make equally tasty and juicy rolls from the ham.
You will also need:
– thread or skewers for shaping the rolls; – culinary sleeve or baking tray.
If you want to get juicy rolls with prunes inside and with a golden brown crust on the outside on a baking sheet or in a mold, you should take care of the sauce in which they will be stewed. A mixture of ordinary sour cream and tomato sauce is suitable for this.
To get rolls, you need to cut the meat into layers no more than a centimeter thick, beat off each piece until it becomes flexible enough to roll, but not too thin so that the filling does not leak out of it. It is advisable to pre-soak prunes without pits in water for 20-30 minutes, so it will become more elastic. Too large berries can be cut into several parts, and small ones can be used for stuffing whole.
On the edge of each broken piece of meat, you need to put enough prunes so that it can be wrapped in meat. The amount of prunes depends on the size of the piece: for a small roll, a couple of berries are enough, and for a larger roll you will need more.
Having twisted the rolls, they need to be fastened with toothpicks or tied with a thread so that they retain their shape, then fry in vegetable oil until a crust forms, transfer to a culinary sleeve and bake in a preheated oven for half an hour at a temperature of 180 ° C. The same amount of meat should be cooked on an open baking sheet.
Before serving, the threads must be removed from the rolls. In principle, you can also remove the toothpicks, since the rolls will no longer unfold in the baked form.
You can stuff pork not only with prunes, but also with a mixture of dried fruits. Dried apricots are no less tasty in rolls, which should be taken in equal proportions with prunes. You can also add a little mushrooms fried with onions to this berry. With such a filling, the rolls will turn out to be juicy and original in taste.