Description
My love for different kinds of rolls will never go away. I think the loaf is very festive and impressive. Offer the option of a hot meal on the holiday table.
Ingredients
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Pork
1500 g
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Mustard
3 Tbsp
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Soy sauce
50 ml
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Honey
0.5 tsp
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Salt
-
Figure
400 g
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Vegetable oil
3 Tbsp
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Onion
150 g
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Carrots
150 g
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Pepper
150 g
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Water
Cooking
A piece of pork thoroughly under running water, dry. I have a pork shoulder, it with fat and so the roll will be juicier. A notch it will be more dry. With a knife make a lengthwise piece and cut open the meat in the form of "books"
Combine the soy sauce, mustard, honey
Spread this mixture one side of the meat layer, cover with film and leave for 3 hours to marinate
Oil lightly fry chopped onion, carrot and bell pepper
Boil until half cooked basmati rice. I used the rice from TM "Mistral" Add it to the vegetables, stir, add salt to taste. The stuffing cool
Evenly spread the filling across the surface of the meat. Apply it to the meat with the palm or spatula.
Roll meat stuffed in a roll. The main thing - not to hurry up and each turn roll as if compressed by the fingers. Tie the roulade tightly with cooking string, and coat the remnants of the mustard marinade
Preheat oven to 160 degrees. Bake about 1-1. 5 hours, preferably with convection. On the pan, which baked roll continuously pour hot water on the surface of the pan the water was at least 0.5 cm. occasionally watering roll formed juice. Ready strudel remove from oven, cover with foil and let it "rest" for 20 minutes. Then remove the threads and serve to the table.
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