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Rolled pork stuffed with rice garnish

Rolled pork stuffed with rice garnish

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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed pork roll with rice garnish:

Cut the muscle as for the roll and give it the shape of a rectangle, removing the extra meat from the edges. Beat the meat a little, season a little and place the peas on it, the sliced ​​donut or cubes, the julienned carrot, the sliced ​​mushrooms and the whole cucumbers if they are small. Roll the meat well and tie it with kitchen twine or fix it with toothpicks. Grease with olive oil and season on the outside. Place on an aluminum foil and wrap well. Put it in a yena bowl and put it in the oven with a little water and come for about 45 minutes. After that, unfold and remove the foil and leave the roll to brown in the oven for another 20 minutes. Put two amounts of water to one amount of rice (in our case two glasses). Bring water to a boil. When it boils, add the washed and drained rice together with a pinch of curry knife and a little salt. Cover with aluminum foil and a lid. Keep it on low heat for 15 minutes, then remove the lid and keep it with the foil for another 10 minutes. Take the foil after 10 minutes. Cook the finely chopped onion and then add the vegetables one by one: the carrot and then the diced pepper and at the end the pea hardening after each one. At the end, add the boiled rice and cook a little longer. Serve the roll with rice garnishes.

Pork stuffed roll with rice garnish - Recipes


Haplea is accused of genocide.
Many lust carnivores have died
When someone on the Internet spread
A picture of this perfect product.

  • 500 gr minced meat (pork + beef)
  • 1 red pepper (kapia) cut into strips
  • 1 finely chopped onion
  • a few threads chives
  • 200 gr grated cheese
  • salt, pepper, paprika, oregano, spice mixture
  • 1 or
  • 1 bunch chopped parsley
  • 10-12 slices of ham
  1. Mix the meat with the spices, egg and finely chopped onion
  2. Place the slices of ham on an aluminum foil
  3. Spread an even layer of the minced meat mixture over them
  4. Sprinkle with grated cheese, then spread the layer of greens (parsley and chives). Add the red pepper slices
  5. We run nicely with the help of aluminum foil
  6. The roll wrapped in aluminum foil is put in the oven heated to 180 degrees and left for 30 minutes Then take it out of the oven and remove the foil. Leave it in the oven for about 20 minutes, until it browns nicely on top.
  7. I served it with the vegetable garnish
  8. Good appetite!

Pork roll with vegetable garnish

Pork roll with vegetable garnish from: pork belly, carrots, leeks, garlic, butter, salt, boiled vegetables, parsley.


  • 1200 kg pork belly
  • 3 carrots
  • 2 parts leek
  • 3 cloves of garlic
  • a packet of butter
  • salt
  • pepper

Method of preparation:

To fill the roll, boil the carrots and leeks in salted water. Leave for 10 minutes since the vegetables are boiling and then strain and chop. Cut the meat lightly with a knife to obtain a sheet as wide as possible.

Place the crushed mixture of carrots and leeks, roll and tie with kitchen twine. Place the roll in the baking tray. Grind the garlic and mix it with all the soft butter.

With this mixture, grease the roll on the whole surface, sprinkle with salt and pepper and bake for 90 minutes.

Grease and turn periodically to brown on all sides. Serve with a garnish of boiled vegetables with parsley.

  • 1 kg pork pulp
  • 7-8 tablespoons olive oil
  • pepper, marjoram, coriander, ginger powder
  • branches of thyme, rosemary, thyme
  • 4-5 cloves of garlic
  • paprika
  • salt
  • 200 ml dry white wine

Put the olive oil in a baking tray and slice the meat on top. Salt, sprinkle the spices, herbs, paprika, crushed garlic and pour the wine.

Cover with water and put in the preheated oven for an hour and about 20 minutes, over medium heat.

When all the liquid has dropped, the steak is ready (if not, add another glass of hot water and boil until it drops).

Serve immediately with your favorite garnish. It is excellent. Good job and good appetite!

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How to prepare baked pork muscles & # 8211 mushroom roll pork steak recipe

How to cut a meat roll?

I placed the piece of meat with the longer side on the vertical axis. Why? Because horizontally it will lengthen by scrolling left & # 8211 right. The knife must have a long, thin and well-sharpened blade.

I imaginarily divided the thickness of the meat into 3 equal layers of 2 cm each (it was about 6 cm) and I started to cut it from the right, as if I wanted to open a book. I cut carefully, from close to close (as on the cake top) always touching with my left hand the thickness of the cut layer (not to be too thick and not to pierce it). I got close to the left edge of the meat and stopped. I want to have a book cover and not take it off.

I turned the meatball with 180 degrees on the table, the cover now reaching the right. Again I divided the remaining thickness into 2 layers and repeated the procedure, working from right to left. I got another cover & # 8222. And that's about it!

I obtained a & # 8222 sheet & # 8221 of meat of approx. 40 x 25 cm and about 2. thick. Do you see how the fibers go in all directions? I don't beat the meat with a hammer because the fibers are miserable. I prefer to prick it with a special tool (11 lei in household stores) called & # 8222meat tenderizer & # 8221 (meat tenderizer). It has many thin and sharp blades and works like a spring stamp that you keep pressing.

Any deep cut or crushing with the hammer (including the stuffing with meatballs with garlic cloves or bacon) leads to its drying. Through those areas the meat will lose its natural juices during cooking. Leave the fibers alone!

I now seasoned the meat well on both sides, sprinkling it abundantly with salt, ground black pepper and paprika. I didn't add cumin or thyme because I want the delicacy of the mushroom filling to be felt. I let the meat sit on the kitchen table until I took care of the filling. Never cook cold meat, immediately removed from the refrigerator!

Mushroom filling for pork roll

I cleaned the mushrooms and cut them into suitable slices. I also chopped onion and garlic clove. You don't need more than 1 puppy!

I heated the oil in a pan and melted the piece of butter. I briefly sautéed the onion in the pan, without burning it. I added the sliced ​​garlic clove and then the mushrooms. The pan was on medium to high heat and I constantly mixed its contents with a spatula. I want to get rid of the water from the mushrooms so that they brown a little.

When they started to sizzle (the evaporation of water takes about 6-8 minutes) I added the sweet Madeira wine to the pan and increased the flame. What flavors !! The alcohol evaporates and leaves behind the taste and aroma of this famous wine. Finally I seasoned the mushrooms with salt and pepper and put out the fire under the pan.

I broke some crackers (crackers from Finn Crisp or Colussi & # 8211 both found in Kaufland) and chopped a few chives. Classically they are used bread croutons & # 8211 is how they are made at home.

Pork meat in wine sauce with mushrooms and rice garnish

A meal idea for housewives who no longer know what to cook (like me anyway), unfortunately many times, when the lack of time is no longer a problem, they become more and more concerned about the diversity of the daily menu. Not that I would have a naughty husband, children and parents by nature, but as we all know a food, no matter how good, is eaten only on that day. That's why I'm presenting you with an alternative to the pork steak that I've been adopting for several months. I hope you like it and try it.

500 g pork pulp
50 g butter
1 large onion

1 jar of whole mushrooms
100 ml bird soup
4-5 tablespoons tomato juice
2-3 cloves of garlic
150 ml white wine
100 ml sour cream
Salt and pepper to taste
Green parsley

Roll with walnut kernels

1. Cut the pork tenderloin in half, lengthwise, so as to obtain a larger piece of meat. Beat lightly with the palm of your hand and season with salt.

2. Put walnuts in the middle, chopped and mixed with honey and a little chopped thyme. Roll carefully and catch with toothpicks. Grease with oil, roll the meat roll through crumbs of dry bread drawn in butter and mixed with chopped thyme.

3. Place in a pan, sprinkle with a little water and oil, cover with aluminum foil and leave in the oven for an hour. 15 minutes before, remove the foil.

4. Separately, mix on the fire cubes of mango, pineapple, raisins, sugar, cumin and a little water. Boil the mixture over low heat until it thickens, adding a little water if necessary.

5. Serve the roll with sliced ​​walnut kernel with mango and pineapple garnish.

6. Tip: Brown 100 g of cashew nuts and add 5 g of butter. Quench with 100 ml of soy sauce and bring to a boil. Serve with stuffed roll.

1 pork muscle
200 g ground nuts
2 tablespoons honey
1 slice of toast
1 tablespoon butter
2 sprigs of thyme
For the gasket
1 mango
1 tablespoon sugar
100 g raisins

Pork Muschi Roll in the Oven

The pork muscle is cleaned well of fat, after which it is cut slowly with a sharp knife as if we were rolling out a roll, from the outside to the inside. Beat well with the slice hammer, then season to taste with salt, rosemary, oregano and spice for pork. The slices of ham are placed in the middle of the muscle.

Eggs mix well with 100 gr grated cheese, salt, vegeta and pepper. From this composition an omelet is made which is placed over the ham.

Cut the mushrooms into small pieces and fry them in a little oil, then add the crushed garlic and season to taste. Leave it a little longer, and strain the oil, to be placed over the omelette.

After the mushrooms have been added, the muscle is rolled slowly and tied with string. Place in the pan and season with spice for pork and rosemary. In the tray next to the muscles, put the julienned pepper, the wine, the oil and the water to cover it up to half.

For about 20 minutes the tray will stay in the oven covered with aluminum foil, then take it down and let it bake at the right heat. When it is ready, lower the thread and grate the rest of the cheese with which the roll is sprinkled. Leave the roll in the oven until the cheese melts.
Serve hot cut into slices suitable next to the desired garnish.
Good appetite.

Pork tenderloin roll stuffed with vegetables and mozzarella & # 8211 looks great and tastes delicious

Cut the pork muscle lengthwise, but not completely, and beat it with a sledgehammer. Season the meat with salt and ground black pepper to taste.

In the middle of the meat we place mozzarella balls. Cut the pickled cucumbers into slices and place them next to the mozzarella balls.Wash the bell pepper, clean it of seeds and cut it into strips. We also put the bell pepper slices in the middle of the meat.

We roll the meat and make sure that the filling does not fall. We put the pork roll in a special bag for the oven, then we put it in a baking tray.Put the tray in the preheated oven at 180 degrees and bake the roll for about 30 minutes.

The cooking time can vary from one oven to another, so it would be good to check the meat roll from time to time to make sure it does not burn. After baking, take it out of the oven, let it cool, then cut into slices of 2 cm.

Put the slices of roll on a plate and serve with your favorite sauce. Have fun with your loved ones and increase your cooking!

This roll has such a good taste that it can be served even at a festive event.