Popular Stuffed Pork Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The most difficult thing in preparing for the holiday is to make a menu. Disputes often arise when choosing the main dish that will decorate the table. Stuffed pork is the best option and sure to please guests.

Butterfly

Buying a piece of pork with 8 ribs.

Filling:

• pine nuts;
• a few garlic cloves;
• basil or parsley;
• a little cooking oil;
• spices.

To make the stuffed pork in the oven have a beautiful golden crust and an unusual taste, cook the sauce:

• 1 orange;
• a couple of spoons of soy sauce and honey;
• 1 tbsp l. grated ginger.

There must be no backbone 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 go through the ribs with a knife, not bringing it to the end by about 1.5 cm. Next, divide the pulp in half with the same indent of 1.5 cm.

Unwrap, s alt and pepper. We spread the prepared filling on the surface, leaving a little space around the edges. Turn the meat insideopposite side of the ribs. Tie with kitchen twine, wrap in a piece of foil and bake in the oven for just over an hour.

You can cook the sauce at this time. To do this, over low heat, 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 grease it well with syrup. Send back to the broiler until browned.

Cut meat

Stuffed Pork with Mushrooms is perfect as an appetizer for a 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;
• s alt;
• spices.

From the pulp with a sharp long knife, carefully, without damaging the edges, cut out the middle. Pass through a meat grinder with half a glass of boiled lentils and fried onions.

Mix with minced beef, mushrooms, gelatin dissolved in a little water and add s alt and spices to taste. You can use the spices you like. Stuff the reserved piece of meat with the resulting mixture and wrap in foil.

The oven temperature should not exceed 180 degrees. We send a roll there for one hour. It is better to cut the finished meat when it has cooled down so that the product does not lose its shape.

Cooked pork roll with prunes and dried apricots

But notalways stuffed pork baked. Sometimes it is enough to boil it.

To prepare one shank we need:

• prunes - 200 g;
• dried apricots - 200 g;
• garlic;
• spices;
• s alt.

The shank must be washed well and dried. Make a cut along and take out the bones and all the tendons. Beat a little with a hammer, s alt, pepper and sprinkle with chopped garlic.

Pour boiling water over dried apricots and prunes and spread over the surface. Roll up and tie with a thick thread. Place in a baking dish and pull tight. Cook over medium heat for 1.5 hours, turning occasionally.

The inconvenience of this method is that stuffed pork cannot 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, the roll must be removed from the bag and can be sent to the oven.

Cheese rolls

In this way we will prepare portioned pieces 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 cups;
• cheese (Russian) - 250 g;
• fresh greens;
• bulb;
• sour cream - ¼ cup;
• vegetable oil for frying;
• s alt;
• pepper mix.

Let's prepare stuffing for stuffed pork. To do this, three cheese on a fine graterand mix with chopped herbs and onions. S alt, pepper and season with thick sour cream.

The meat should be divided into rectangles of the desired size. We cut each in the middle, but not completely. Stuff with cheese mixture and secure with toothpicks.

Fry on both sides. In the juice that has stood out, you need to add wine and stew a little, add s alt and lay out the pieces of pork. On low heat, bring to full readiness.

Stuffed pig

For one carcass weighing up to 3 kg you will need:

• 1 cup buckwheat;
• 300 g mushrooms (champignons);
• 2 bulbs;
• s alt, garlic, herbs de Provence and pepper to taste;
• 1 celery;
• 2 carrots;
• bay leaf.

This stuffed pork recipe didn't end up at the end of this article because it's difficult to make. They just don't use it that often. On the biggest holidays, such as the New Year or an anniversary, the housewives proudly put this dish on the table.

Many people think that only restaurant chefs can cook it, but this is not true. A recipe with a photo of stuffed pork is presented in the article.

So let's cook the brine. Let's start by frying 1 onion, 1 carrot, diced celery and garlic. Fill with water, s alt at the rate of 30 g per 1 liter. Add bay leaf and black pepper. Let it boil and, having boiled a little over low heat, leave to cool.

Let's take care of the piglet. It must be carefully singeed, scraping off the burnt bristles. Rinse - skinshould be smooth. Now, turning the carcass on its back, we remove the bones, starting from the ridge. We do not touch only the legs. Dip in strained brine for several hours, preferably at night.

Preparing the stuffing. We wash the mushrooms, cut into small pieces and fry in butter along with carrots, Provence herbs and onions. Mix with boiled buckwheat porridge, pepper and s alt.

Put the stuffing in the piglet and sew up the belly to the very end. Can be fastened with toothpicks. It should be properly laid out on a baking sheet. To do this, fix the legs with a rope or skewers.

Under the head you need to put a piece of bread wrapped in foil. She also covers the patch, tail and ears, so as not to burn. Pour some water and put a hot brazier for 2-3 hours. The temperature should be no more than 120 degrees, and the time depends on the size of the piglet. It is necessary to periodically water the meat with the juice that forms on the baking sheet.

Stuffed pork dishes are very tasty and satisfying.

Tips

To make it easier to roll the roll, the layers should be thin.

Place a piece of cling film on top of the meat before beating it to avoid messing up the kitchen.

Even from a small piece you can roll a roll. Mentally dividing it into 3 parts, make the top cut not end, slightly down and in the opposite direction parallel to the top.

You can always dream up with stuffing. It all depends on your taste preferences and desire to create masterpieces.