Pork roll with wild garlic and dill

Name: Pork roll with wild garlic and dill
Total time: 2 h
Yield: 6
Ingredients: 1.2 kg Pork; 1 to taste Cheremsha; 1 g Dill; to taste Ground black pepper; to taste Salt

This juicy roll will blow your guests away! Most often I buy meat in supermarkets, but when I get to the market, I always take pork belly; for some reason this “roll” is never brought into stores. This tender meat with a large number of streaks of fat is ideal for baking into rolls: the fat does not allow the meat to dry out, and the meat itself on the belly is very tender, without veins or cartilage. You can wrap anything inside the roll; this time I chose the “spring version” with wild garlic and dill.

98

3471

Sophie Brooks

Recipe author

0

Ingredients

Servings: 6

1.2kg

1to taste

1g

to taste

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
This meat is always fatty, but it is advisable to choose a piece with a fairly thick layer of meat. If there are any protruding, shapeless parts that are difficult to tuck in, it is better to cut them off.
STEP 2
Wash and cut the wild garlic.
STEP 3
Wash and cut the dill.
STEP 4
Sprinkle the meat with salt and pepper on both sides and thoroughly rub the spices into the pork.
STEP 5
Level the piece on the table and evenly sprinkle the entire surface with herbs.
STEP 6
Roll the peritoneum into a very tight roll and tie with thread.
STEP 7
Heat a frying pan, add the pork roll and fry it on all sides for 2-3 minutes until golden brown. Fry in a dry, well-heated frying pan on all sides until golden brown.
STEP 8
Preheat the oven to 200C. Transfer the meat to a baking dish and cover with foil. Bake for about 1.5 hours.
STEP 9
Ideally, the readiness of meat is checked with a thermometer. Pork is fully cooked when the temperature inside the meat reaches 65-68 degrees. If there is no thermometer, you need to pierce the roll with a knife with a long thin blade and see what color the juice is released: if it’s clear, the meat is ready, if it’s red or pink, it needs to be put in the oven for another 20-30 minutes. Allow the meat to cool completely in the pan. Before serving, cut into slices.

Comments on the recipe

Irisha

14.11.2023

4.7

KitchenFairy, gorgeous roll! So delicious!!! But it’s interesting, after heat treatment, the wild garlic also retains its garlicky aroma, otherwise I only added it to salads?

Olga

14.11.2023

4.9

Irisha, that’s the point: the aroma remains, but it’s very delicate. It’s different from stuffing meat with garlic or cutting fresh wild garlic into a salad. I really liked how these greens “fit in” with the meat; I could have even added more of it.

Irisha

14.11.2023

4.9

Thanks a lot! Now I know

Olga

14.11.2023

5

In the spring, I generally shove wild garlic into everything I can: I make a pie with cottage cheese and wild garlic from puff pastry or shortcrust pastry, or stuffed with wild garlic, spinach and boiled egg. More vigorous stems can be stewed as a side dish with cream or butter. And I also wrap cabbage rolls in them instead of cabbage leaves. In general, I’m taking advantage of the moment)

Anahit

14.11.2023

4.6

KITCHENFAIRY, wonderful roll. I will definitely take it on board and somehow set it up and prepare it, since I have completely abandoned store-bought sausages. Thanks for the detailed recipe description.

Magnago

14.11.2023

5

I join everyone in complimenting the roll, it’s very tempting! Kitchenfairy, I don’t know if there is such a lotion in your area, so just in case (as a fan with a fan), I’m sharing: also very tasty pasta with wild garlic. I mean, when it’s already mixed into the dough, like spinach into green pasta. Homemade lasagna with wild garlic - yum-yum-yum!

Shura

14.11.2023

4.8

We also got our own wild garlic))) The roll is wonderful and so voluminous, pot-bellied and seductive!