Pepper the meat, add salt, grind the spices and leave it at room temperature for now (only if it is not very hot).
Step 2: prepare the filling.
Wash the peppers, remove the core and seeds and cut the pulp into thin strips.
Cut the bacon or brisket into thin slices.
First cut the cheese into thin rectangles, and then into strips the same length as pepper strips.
Step 3: Roll up the pork filling rolls.
Now comes the fun part. Place a piece of pork in front of you, place a piece of cheese on one edge and pieces of pepper on each side of it, then roll the chop into a roll, starting from the side on which the filling lies.
Wrap bacon or brisket on top of the roll.
Secure everything with toothpicks so that the roll does not fall apart.
Place the rolled meat with filling on a baking sheet greased with vegetable oil.
Repeat from the beginning with a new piece of pork. Prepare all the rolls this way.
Step 4: bake pork rolls with filling.
Pepper the rolls on top to taste, then pour white wine over them, cover with foil and place in a preheated room. 180-200 degrees oven on 30 minutes.
After half an hour of baking, remove the foil and leave the pork for another 5-10 minutes in the oven until the top is slightly browned.
Step 5: Serve the pork rolls with filling.
Pork rolls with filling are served as a main course with a side dish of potatoes and vegetable salad (fresh or salted vegetables). But it’s best, in my opinion, to wait until the meat has cooled a little, cut the rolls into pieces and serve as a warm snack, adding a little tomato or garlic sauce.
Bon appetit!
And we liked them so much that we wanted to repeat the pork rolls with filling, but this time stuff them with something different. I chose the simplest one - fried carrots with garlic and herbs, so that it was spicy, aromatic and bright, and it turned out to be a beautiful cut. I decided that since the filling for pork meat rolls was without pretensions to sophistication, then the recipe itself would be the simplest - without breading and baking in the oven. Everything is as fast, simple and inexpensive as possible.
To prepare pork meat rolls with filling you will need lean meat, it is better to take fillet or neck. Choose a piece of such a shape that it is convenient to cut into thin layers of elongated or round-oval shape. After cutting, the meat must be beaten into a thin flat cake, then the pork chop rolls will be very easy to roll.
For the filling, I grated carrots on a Korean grater, fried them a little in oil and mixed them with crushed garlic, spices and herbs. I didn’t even expect it to turn out so delicious!
Ingredients for making pork rolls with filling:
- Meat cut into thin layers – 350 g;
- fine salt, freshly ground black pepper – 2 pinches per roll;
- lemon juice – 1 tbsp. l;
- carrots – 2 pcs;
- garlic – 3-4 cloves (add to taste);
- parsley – 1 bunch;
- black pepper, salt, spices - all to taste (for the filling);
- refined sunflower oil – 4 tbsp. l.
Recipe for pork meat rolls with filling, step by step preparation
First of all, let's deal with the pork, preparing the basis for future rolls. The meat cut into layers must be beaten, having first wrapped each piece in cellophane (a regular bag or cling film). It is recommended to cover the meat for two reasons: so as not to pierce the meat fibers right through to the holes and so that small particles of pulp do not fly around the kitchen. Then rub the layers of meat with salt and pepper and sprinkle with lemon juice. This will be a kind of marinade and a guarantee that the meat will be tender, soft and will remain juicy after frying.
We leave the meat and get to work preparing the filling for the pork rolls. I strongly recommend using a Korean grater rather than a regular one. As a last resort, if you don’t have such a device, spend a little time and finely chop the carrots. If you grate it, the mass will turn out homogeneous; in addition, grated carrots will absorb a lot of oil during frying, and pork rolls with carrots will turn out fatty. After frying, squeeze the garlic into the hot carrots and add finely chopped herbs. Salt, pepper, mix everything. Now we are all set to make stuffed pork rolls.
Place a spoonful of filling on the wider side of the meat layer. We adjust the carrot strips so that they do not protrude beyond the edges of the meat, and you can roll the beaten pork into a roll.
Roll it up into a tight roll. I was going to fry the pork rolls in a frying pan, and to prevent them from unfolding during frying, I wrapped them with thread. Of course, now there can be no question of any breading (and it was not planned initially); we will simply fry the rolls in oil.
I poured enough oil, my rolls were fried and not stewed in their own juice. First, I turned the heat to medium-high, fried it on one side first, then turned it over so that I got a crispy, tender crust on all sides.
I removed the threads from the fried rolls, it is very easy - you just need to pull the tip and the thread easily unwinds without damaging the fried meat. Then I put the stuffed pork rolls back into the hot oil and fried them a little until they were fully cooked.
In my opinion, meatloaves are a very convenient dish, although somewhat troublesome (this is if you cook them breaded). I changed the filling - and now I have something new; again, any side dish will do. And you can also serve it as a cold appetizer for the holiday table in different ways: cut into pieces or make very small pork rolls with filling, literally for one or two bites.
After frying, you can place the pan or pan with the rolls in a hot oven for a few minutes. I cooked it right away in the pan and served the pork rolls as a main course, with salad and greens as a side dish.
Not every housewife dares to prepare such a chic dish. Especially for the first time. Many people are afraid of failures and difficulties. But if you try once, each next one will turn out easier and easier. Over time, you will get the most magnificent meat rolls with filling. You will begin to use recipes more and more complexly, and you will begin to supplement them yourself. Moreover, the dish can be made from any meat that is at hand: chicken, pork, veal, minced meat or fish.
General information about making meatloaf
If we very briefly try to analyze the question of what meat rolls with filling are and recipes for their preparation, we will get the following. This roll consists of several pieces of meat beaten until translucent, filled with filling of any composition, fastened with a skewer and baked in the oven. You can also fry it in a frying pan or stew it in sauce. This dish is also made from chopped meat. To do this, finely chopped meat or minced meat is laid out on film or a napkin, leveling it over the surface until a dense layer is obtained, after which the filling is placed on it and then rolled into a roll.
And then, as mentioned above, they are baked in the oven or fried in a well-heated frying pan. There is an option for preparing the dish in dough, in this case the role of the filling is played by meat. In any case, the result is an incredibly tasty, juicy and aromatic dish. We have already talked about the products for the roll itself, but you can use a lot for the filling: eggs, mushrooms, sausages, vegetables or even seafood. It is served on the table both as a main course and as an appetizer. Well, now let’s look at examples of how to make stuffing. Recipes for their preparation are presented below.
Recipe for meatloaf called “Argentina”
In Argentina, a dish made according to this recipe is served chilled, after holding it under a weight so that excess juice comes out. Necessary products for five to six servings: one kilogram of beef tenderloin, broth - 350 ml, garlic - one clove, grape vinegar - 100 ml, dry thyme - five grams, carrots - three pieces, two hard-boiled eggs, spinach - one bunch.
We will prepare meatloaf, which is not the easiest, so be careful. We cut the tenderloin into two layers - 40x20 cm. We also cut each of them in half, but we do not reach the end a couple of centimeters. We beat back. Prepare the seasoning: chop the garlic clove, mix with vinegar and thyme. Marinate the meat in this mixture for five to six hours. Boil the carrots in salted water, cut the onion into rings, and wash the spinach.
Peel the eggs and cut into eight slices. Dry the meat with a napkin, place it overlapping one on top of the other, cut side up. We beat it a little more to make a single layer. Place carrots, onions, eggs and spinach on top. Pepper, salt, you can sprinkle with parsley. Carefully roll the meat into a roll and secure your result with thread. After that, put it in a thick-walled baking sheet, treat it with fat or oil and put it in the oven, where we bake for ten minutes. Then pour in the broth, cover with foil and simmer for about another hour. It is recommended to leave the prepared roll in the oven for six to eight minutes, turning off the heat. Remove the threads, chop, place on a plate, pour over your own juice and serve.
Meatloaf in the oven: recipe with omelette
We offer the following recipe, a little simpler. We will need: minced meat - 0.5 kg, three chicken eggs, milk - 250 ml, one onion, one carrot, spices, salt. Add finely chopped onion, loaf soaked in milk, egg, spices and salt to the minced meat. Mix everything well.
Let's make the filling. Fry the onion and grated carrots, beat in the second egg with milk (75 ml), add salt and fry the roll in a frying pan. Let's start forming the roll. Place the minced meat on the foil, press it down to make it dense, and put the omelette, carrots and onions on top.
Carefully roll the roll, compacting it with your hands and helping with foil. We pinch the edges of the dish so that the filling does not fall out during baking, and place it in a thick-walled pan. The ideal option would be cast iron cookware. Cook for about 30 minutes; as soon as an appetizing crust appears, the dish is ready. It is advisable to let the roll cool slightly, then you can cut it into slices and serve. We continue to prepare meat rolls with filling. The recipes that we will now master are made from pork.
Pork meat roll recipes
For cooking you need the following products: one kilogram of pork, preferably boneless neck or loin, 300 grams of mushrooms, such as chanterelles, 100 grams of hard cheese, one onion, one clove of garlic, parsley or dill, freshly ground pepper, salt, vegetable oil and butter .
Let's start preparing pork meat rolls. Dry the well-washed meat, make a deep cut along the entire piece to half its thickness. Then we make cuts to the left and to the right, but do not cut through the piece completely.
Now we unfold the layer of meat like a book. We beat it well, covering it with a bag or cling film. Rub with pepper and salt. Prepare the filling: sort, wash and dry the mushrooms, finely chop the onion, wash, dry and chop the greens. Peel the garlic and chop it finely. Grate the cheese. Fry the mushrooms in a frying pan until the moisture evaporates, add a little oil and fry until golden brown. Separately, we also prepare the onion, combine it with mushrooms, pepper, salt, and cool. Add herbs, garlic, cheese, mix well.
Forming and baking the roll
Place the prepared filling on the meat and roll it up. We fasten it with toothpicks or tie it with thread. Fry on all sides in a well-heated frying pan. Then put it into a mold or baking sheet, greased with oil, and put it in the oven, preheated to 180 degrees. Bake for an hour and a half.
After browning the roll, cover it with foil and bake until done. About five minutes before the end of the process, remove the foil and let it brown some more. Take the completely finished dish out of the oven, let it stand for a while, about 25 minutes, and cut it into slices. It can be served both cold and hot. So we have mastered the recipes for meat rolls in the oven. Bon appetit!
Family holiday, grand celebration, meeting with friends, everyday lunch - it doesn’t matter - recipes for pork meat rolls will help you surprise and delight your loved ones with culinary delights.
A fragrant juicy filling wrapped in a tender, juicy layer of meat with a crispy golden crust - you won’t be left indifferent.
Pork meat rolls - general cooking principles
What are rolls? This is a meat dish where the filling is tightly wrapped in a beaten layer of pork rubbed with spices.
To prepare the rolls, use lean pork, which is thoroughly washed, dried and cut into thin steaks. Afterwards, the pieces of pork are wrapped in film and beaten thoroughly. It is permissible to use minced pork or minced meat instead of a whole piece. In these cases, the mass is thoroughly mixed, adding spices and salt, placed on cling film and leveled. Next, the layer is tightly rolled up in the form of a roll.
To enhance the taste, you can add any favorite filling before wrapping: fried mushrooms, onions and carrots, sweet peppers, tomatoes, eggplants, other types of meat, sausages, cheeses, herbs, dried fruits and even nuts - it all depends on your imagination and desire to experiment.
Don’t forget about spices, they will enhance and emphasize the taste of the dish: herbs, oregano, paprika, turmeric, pepper, garlic and other ingredients will make it brighter and richer.
To prevent the rolls from falling apart during baking, it is recommended to tie them with strong culinary threads or twine. It is also permissible to secure the rolls with toothpicks. It is recommended to lay out the prepared products for cooking with the seam down.
Pork meat rolls can be baked in the oven, fried in a pan, cooked in a slow cooker or steamed. And so that the rolls acquire a beautiful golden color, they can be greased with specially prepared sauces: mustard, soy sauce-based, honey, or periodically poured with the juice that is released.
1. Pork meat rolls with prunes
Ingredients:
600 grams of pork;
150 grams of pitted prunes;
Onion;
Mineral water;
Soy sauce;
2 tablespoons lemon juice;
Half a tablespoon of sugar or honey;
Cooking method:
1. The meat is cut, beaten, salted, sprinkled with lemon juice and soy sauce. Marinating requires half an hour at room temperature or overnight in the refrigerator.
2. Prunes are poured with boiled water, steamed, and cut into small cubes.
3. Place a couple of spoons of prepared prunes on each piece of meat and roll it up into a small roll.
4. Pour the marinade into a dry frying pan, adding sugar or honey, laying out the chopped onion. Rolls are placed on top.
5. Fry the meat over medium heat under the lid for 5 minutes on each side. Then add mineral water, salt and simmer until tender over low heat for about half an hour.
2. Pork meat rolls with cheese and pistachios
Ingredients:
A kilogram of pork;
Hard cheese, pre-cut into slices;
150 grams of salted pistachios;
Natural pomegranate sauce;
Bell pepper;
Olive oil;
150 milliliters of dry red wine.
Cooking method:
1. Pork is cut into thin strips and beaten.
2. The meat is coated with pomegranate sauce, salt and pepper. It is advisable to marinate the pork for a couple of hours.
3. First, the pistachios are cleaned and crushed into chips. They are sprinkled on chopped marinated pork.
4. The cheese is carefully placed on the pistachios.
5. Place a thin piece of sweet pepper on the cheese.
6. The pork is rolled up, secured with threads, and fried in olive oil.
7. After frying, place the meat rolls on a baking sheet, adding dry wine to them.
8. The rolls are covered with foil and baked in the oven at a temperature of 190 - 200 degrees. Allow about 20 minutes for baking.
3. Pork meat rolls with sweet peppers and herbs
Ingredients:
600 grams of pork;
Bell pepper (red, green and yellow, half of each);
2 chicken eggs;
100 grams of hard cheese;
Mixture of peppers to taste;
Dill and parsley.
Cooking method:
1. Pork is cut into slices about 1.5 centimeters thick. The meat is carefully beaten.
2. Pepper is cut into cubes.
3. The eggs are broken.
4. The greens are finely chopped and then added to the eggs. Beat with a whisk until the consistency of an omelette, which is fried in a frying pan on both sides. The finished omelette with herbs is cut into strips and added to the meat. Each pork roll requires 2-3 strips of omelette and a couple of slices of bell pepper of different colors.
5. Pepper the pork and sprinkle with grated cheese.
6. The meat is rolled into rolls, which should be neat and dense. To secure, use toothpicks.
7. Pork rolls are fried on each side in a frying pan. They are then cooked for about half an hour in the oven.
4. Pork meat rolls with mashed potatoes
Ingredients:
500 grams of pork loin;
200 grams of champignons;
Onion;
150 grams of sesame;;
2 tablespoons sour cream;
A glass of mashed potatoes;
Egg;
Salt and black pepper to taste.
Cooking method:
1. At the very beginning, fry the onions and champignons until ready.
2. Now prepare the filling for the meat rolls: mix mashed potatoes with fried mushrooms and a tablespoon of sour cream. Add salt and pepper to the mixture.
3. The meat is cut into portions, carefully beaten on each side, salt and pepper.
4. Thoroughly whisk a tablespoon of sour cream with an egg. Each pork roll is dipped in an egg-sour cream mixture and rolled in sesame seeds.
5. The finished rolls are baked in the oven at 200 degrees until golden brown. Enjoy!
5. Pork meat rolls with feta and walnuts
Ingredients:
600 grams of pork;
Onion;
150 grams of feta;
3 tablespoons of wheat flour;
1/3 cup walnuts;
2 tablespoons parsley;
A teaspoon of dried oregano and sweet paprika;
Vegetable oil for frying onions and rolls;
Ground black pepper and salt to taste.
Cooking method:
1. Wash the meat, dry it with a paper towel and cut across the grain into thin slices. Beat the pork with a kitchen hammer. In the absence of this device, you can use a rolling pin or the back of a knife.
2. Sprinkle each piece of pork with salt and ground black pepper.
3. Knead the feta with a fork.
4. Tomato paste, chopped walnuts, sweet paprika and oregano, and chopped parsley are added to the cheese. Mix the filling thoroughly.
5. Place filling on each slice of meat. The pork is rolled up and secured with a toothpick.
6. Dredge pork rolls in flour.
7. Onions are washed, peeled and cut into thin half rings. Salt the onion a little and wait until it releases juice.
8. Pork rolls are cooked in a slow cooker on the “Frying” program for 50 minutes. The rolls are fried in batches until golden brown on each side.
9. Then fry the onions until soft using the same “Frying” program. It is recommended to use a new portion of vegetable oil for onions.
10. Place the finished pork meat rolls on a large flat dish and spread the fried onions on top.
6. Pork meat rolls with champignons
Ingredients:
800 grams of pork;
200 grams of frozen or fresh champignons;
One carrot;
Onion;
2 tablespoons mustard;
2 tablespoons canned corn;
100 milliliters of dry red wine;
200 grams of hard cheese;
Salt and ground black pepper.
Cooking method:
1. The pork is carefully cut, as if it were going to be chops.
2. The meat is beaten in a plastic bag.
3. The pork is salted, peppered and coated on one side with mustard and seasoned with spices. The meat is left to marinate.
4. Thinly sliced champignons are fried.
5. Fresh carrots are cut into small cubes.
6. Finely chop the onions.
7. Fry carrots and onions until golden brown and softened.
8. Place a teaspoon of champignons, carrots and onions, and corn on the side of the pork that has been coated with mustard.
9. The meat is tightly wrapped in the form of a roll and tied with thread. Pork is fried in a frying pan.
10. Grate the cheese.
11. Pork rolls are placed in a fireproof form and poured with dry red wine. Sprinkle grated cheese on top.
12. The meat is baked in the oven, preheated to 180 degrees, for 40 minutes.
Pork meat rolls - tricks and useful tips
When preparing a dish, give preference to young meat; it makes the rolls both tastier and juicier. If you have the meat of an old animal, then it is better to make rolls from chopped or twisted meat, or the product should first be steamed a little before baking.
To make the formed roll look beautiful and appetizing, place the prepared layer on a towel or cling film. Lifting the edges of the film, holding the meat itself with your hands, twist the roll tightly.
To give the dish a special flavor, add liquid smoke while baking.
If you decide to boil or stew pork meat rolls, keep an eye on the water level in the pan; it should always cover the product completely. And from the remaining broth you can then cook a light soup.
The meat roll can be served hot or cold, with or without a side dish.
Recipes for pork rolls with cheese, mushrooms and pears.
Pork is an excellent meat that is suitable for both chops and kebabs. For the New Year holidays, we strive to surprise our guests with delicious and unusual dishes. One of them is spring rolls. People call the dish fingers.
Stuffed pork rolls from pork neck with champignon mushrooms: recipe
Thanks to baking, the meat remains very juicy and soft. At the same time, the fat content is minimal.
AND ingredients:
- 450 g pork neck without fat
- 200 g champignons
- 1 onion
- 1 carrot
- Spices
- Oil
Recipe:
- Cut the meat into thin slices like chops
- Use a hoe to break off the pieces, do not overdo it.
- Pour some oil into a saucepan and add chopped vegetables
- Fry vegetables with mushrooms until cooked, add salt and spices
- Cool the filling. Season the meat with salt and pepper and place the filling on top
- Roll into rolls, pressing the filling tightly, and skewer
- Place on a greased sheet and cook for 30 minutes
- It is best to cook in a sleeve or foil, so the juices from the meat will not evaporate
Stuffed pork rolls with cheese and pepper
A good dish for both a holiday and a family dinner. The filling is very juicy and tasty.
Ingredients:
- 1 red bell pepper
- 8 pieces of meat, as for chops
- 70 g hard cheese
- Spices
Recipe:
- Cut the meat into thin pieces and beat with a kitchen hammer
- Place bell peppers cut into thin strips onto the prepared layers.
- Then sprinkle with grated cheese and salt
- Roll into rolls and secure with toothpicks or matches
- Dip in egg and roll in flour, fry until golden brown.
rolls with cheese and pepper Stuffed pork rolls with prunes and dried apricots
An unusual and spicy dish with an interesting taste.
Ingredients:
- 700 g meat
- 100 g of dried apricots and prunes
- Spices
- Oil
- Mustard
Recipe:
- Cut the meat into pieces 1 cm thick and beat it with a hoe
- Rub pepper and salt on one side and mustard on the other
- Soak dried apricots and prunes in boiling water for 30 minutes
- Place dried fruits on the prepared pork and roll into rolls, skewer
- Fry in oil until golden brown and place in a baking bag
- Bake for 30 minutes
Stuffed pork rolls with walnuts
A good meat dish for the New Year's table or other holiday. Spicy and unusual.
Ingredients:
- 700 g meat
- 150 g nut kernels
- 50 g cheese
- Spices
- 50 g breadcrumbs
Recipe:
- Cut the meat into thin slices and pound
- Chop the nuts with a knife and brush the meat with salt and spices
- Add chopped nuts and grated cheese
- Roll the rolls tightly and wrap with thread
- Dip in egg and coat in breadcrumbs, fry in oil
- The thread must be removed before serving.
walnut rolls Stuffed pork rolls with bacon
This dish comes from Italy. Stewed in white wine, this makes the dish juicy and soft.
Ingredients:
- 600 g meat
- 50 g cheese
- 100 g ham
- Spices
- 200 ml white wine
- Oil
Recipe:
- Cut the meat into meatballs and beat with a hammer
- Cut the cheese and ham into strips as wide as the meat
- Rub the prepared pork with salt and spices and add the ham and cheese
- Roll up and wrap with thread, fry in oil
- After this, pour in wine and simmer covered for a third of an hour.
bacon rolls Braised pork meat rolls with cheese and garlic
A savory dish with an unconventional and spicy taste.
Ingredients:
- 700 g pork
- 100 g cheese
- 3 cloves garlic
- Spices
- Oil
- Sour cream
Recipe:
- Slice and pound the pork
- Rub it with salt and spices
- Grate the garlic and spread over the surface of the meat
- Place the grated cheese in the center of the piece and roll it up
- Place the prepared fingers in the oil and fry a little
- Pour in some water and 100 ml of sour cream or cream
- Simmer covered for 20 minutes, add salt if necessary
pork rolls with cheese and garlic Stuffed pork rolls with pear
For many of us, this combination will seem quite strange and unusual; in fact, the taste of the dish is quite harmonious and piquant.
Ingredients:
- 2 pears
- 700 g pork
- Spices
- 200 ml white wine
- 50 g cheese
- Oil
Recipe:
- Cut the pears into 4 parts and remove the centers
- Cut the meat into thin slices and beat with a hammer
- Rub with salt and spices
- Place a slice of fruit on each piece of meat and sprinkle with cheese
- Wrap with rolls and secure with thread or toothpick
- Fry in oil and pour in wine, simmer under the lid for a third of an hour
rolls with pear Stuffed pork rolls in cream
A very tender and satisfying dish, perfect for a holiday table.
Ingredients:
- 700 g pork
- 200 ml cream
- 200 g mushrooms
- Bulb
- Spices
- Oil
Recipe:
- Cut the meat into strips and beat with a hammer
- Finely chop the champignons and mix with chopped onion
- Rub the meat with salt and spices and place the mushroom filling in the center
- Wrap the rolls and secure with a toothpick, fry in oil
- After browning, pour in a little water and cream
- Cover with a lid and simmer for a third of an hour.
Features of cooking stuffed pork rolls in the oven and in a frying pan
There are many recipes for preparing this delicious dish. But there are some peculiarities.
Tips for making pork rolls:
- Choose lean meat. If there are streaks of fat, it is advisable to cut them off
- The meat must be beaten on both sides, covered with film. This will prevent pork particles from scattering across the table surface.
- To prevent the fingers from falling apart, they are held together with thread or a toothpick before cooking. These items are removed before serving.
- To keep the meat soft, after frying it can be stewed in wine or cream.
- You can also bake your fingers in the sleeve after frying. They will be more juicy
How to beautifully decorate stuffed pork rolls for a festive table: photo
There are many serving options.
Serving options:
- In portions. Thus, two rolls are placed on a dish and decorated with sauce. Sprigs of sage and rosemary are also used for decoration.
- Reeds. The fingers are fried in breadcrumbs and pierced onto skewers for shish kebab. After this, put it in a glass and add onion feathers. It turns out to be an imitation of reeds.
- In a large dish. There aren't many options here. The rolls are laid out in a hut-shaped mound on lettuce leaves.
As you can see, preparing pork rolls is very simple and quick. Prepare a new dish and surprise your guests.
VIDEO: Pork cheese rolls
