Pork roulade


Pork dishes. Spicy pork roulade

Pork dishes. Spicy pork roulade


1.5 kg of pork (preferably flank)

1 tablespoon salt

5-6 cloves of garlic

Incomplete teaspoon of black pepper (peas)

Incomplete teaspoon red pepper flakes

A half-teaspoon of dried oregano


Prepare the oven — heat it to 200 degrees

For our roll fit lean pork flank (the peritoneum), in which fat and fat much less meat.

If you find too much fat, cut it partially. Brush knife sandpaper, rinse the entire piece thoroughly and Pat dry it.

Cut the flank in thickness lengthwise, leaving 1 cm uncut to the end.

Unfold the piece, it needs to be twice thinner and as many times larger. Lay the piece on the kitchen table down cloth.

Grind the garlic in chesnokodavilke, mix the pulp with salt and RUB. In garlic mix add black pepper, oregano and, finally, flakes of red pepper. RUB the entire mixture.

Twisted seam in the form of a tight roll so that the skin was on the outside. Winding our roll firmly with string or a harsh thread.

Zabrachia in foil, pre-folded into three layers and place on a baking tray with the lattice. Put the prepared loaf in the oven for 2 hours.

At the end of baking to check the readiness of the roll: it pierces to the middle of a knife with a thin blade. The emergence of transparent juice without the admixture of blood shows a willingness of the roll.

So the roll does not become hard, leave to lay the roll on the foil skin-side down.

Coated with a transparent juice, the surface of the roll and put it back in the oven until Browning. It will take about 20-30 minutes.

Bon appetit!

My recipes

You can leave a response, or trackback from your own site.

Leave a Reply