Description
Still one of the favorite dishes of my family and its immediate and distant surroundings. Its peculiarity is that even though it is served hot, but it is necessary to prepare in advance. And then just reheat it the "sparkle" in all its splendor. Ideally, the rolls are made with beef or veal, but did not impair their pork and Turkey. Fat also any: salted or fresh. Today I'm making pork and salty bacon.
Ingredients
-
Pork neck
1 kg
-
Fat
0.5 g
-
Garlic
2 tooth
-
Vegetable oil
2 Tbsp
-
Salt
Cooking
The neck cut as chops and beats with a hammer a little Fat cut into cubes with sides of 0.5*0.5 cm, and a length slightly shorter than the width of our chop. Garlic three on a coarse grater. On each slice of meat put a piece of bacon, and a pinch of garlic, lightly add salt.
The turn piece of meat loaf, and zamatyvaem his thread.
So come with all pieces of meat.
Heat the pan with oil, add the finely chopped back bacon (50g ones) and fry the rolls from both sides, until crisp.
After all the rolls were roasted, put them in a bowl for sautéing ( I used the same pan), pour 1 cm of hot water and simmer under a lid for 1 hour ( after 30 min spin). Then remove the lid and leave to fry until fully boiling water ( but without fanaticism – that had not burnt).
Allow to cool, carefully remove the skin. Before serving, spread on a dish with bacon and warm up in the microwave. In the absence thereof, – first heat, then spread. Nice...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.