Pork rolls on skewers
Description
A tasty appetizer for any gathering. For the filling of these rolls you can use any ingredients you like; this time I used liver pâté, cream cheese, olives, and herbs. You can stuff them with dried fruit, garlic, bell pepper, egg, or berries. Everyone can choose a filling to their taste. Rolls on skewers work great as a buffet option. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. I put the pâté in a bowl and add cream cheese.
- 2
Step 2
2. I wash the herbs and chop them finely (dill, parsley, green onions).
- 3
Step 3
3. Add the chopped herbs to the pâté and cheese.
- 4
Step 4
4. I mix the filling until it forms a homogeneous mass, then season with salt and pepper to taste.
- 5
Step 5
5. I wash the pork flesh and pat it dry with paper towels, then cut it into pieces. I put the meat in a bag (or cover it with plastic wrap) and pound it as thin as possible without tearing the pieces.
- 6
Step 6
6. Salt and pepper each piece. Spread the prepared filling on one side of the fillet.
- 7
Step 7
7. I take the olives out of the jar and carefully arrange them in a row on one side of the piece.
- 8
Step 8
8. I roll it into a tight roll and put the meat in the freezer for 10–20 minutes.
- 9
Step 9
9. After a while, I take out the meat and slice it into thin rolls; I use a sharp knife so the meat doesn’t get damaged.
- 10
Step 10
10. I thread the rolls onto skewers—however many each person wants; I use 3 per skewer.
- 11
Step 11
11. I put the grill pan on the heat, pour in olive oil and let it heat up, place each skewer on it, and fry for a few minutes on each side.
- 12
Step 12
12. Place the rolls in a baking dish and bake in a preheated oven at 170–180°C for 20 minutes.
- 13
Step 13
13. I place the meat from the oven on a plate and serve it to the table all together (my way) or in individual portions.