Pork Roll in a Ham Press
Description
A tasty appetizer for any gathering. When choosing meat for the roulade, prefer pork with some fat — roulade made from such meat will turn out juicier. For the filling, you can use your favorite herbs; instead of adjika, use mustard with whole grains. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cut the pork into slices 1.5 cm thick.
- 3
Step 3
Rub each slice thoroughly with salt and black pepper. Transfer to a bowl and refrigerate for 24 hours.
- 4
Step 4
Once the time has elapsed, remove the meat from the refrigerator. Pound each slice with a meat mallet to a thickness of 0.3 cm.
- 5
Step 5
Make the filling. Pass the fatty pork and cilantro through a meat grinder fitted with a medium die. Mix together in a bowl with adjika.
- 6
Step 6
Lay the prepared pieces of pork on the work surface. They should be arranged slightly overlapping.
- 7
Step 7
Spread the layers with filling.
- 8
Step 8
From the narrower edge, roll up, tucking in the edges, to form a roll.
- 9
Step 9
Secure the roll with kitchen twine.
- 10
Step 10
Take the ham press. Assemble it according to the instructions. Place a regular polyethylene bag inside it. Put the prepared roll into an oven bag. Tie it tightly. Place it in the ham press.
- 11
Step 11
Press down with a press lid. Place in a pot with cold water, then put over moderate heat. From the moment it comes to a boil, cook for 1.5 hours without allowing vigorous boiling.
- 12
Step 12
Once the time is up, remove the ham mold from the pot. Cool to room temperature. Without removing it from the mold, refrigerate until ready to serve.
- 13
Step 13
Before serving, cut the roll into portions. Additionally, serve fresh vegetables and herbs.