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Pork rolls with filling
And today I will share my mother's secret and prepare pork rolls with filling in a frying pan. The convenient thing is that this dish becomes even tastier when cold. The rolls can be baked in the oven, stewed in sauces, fried in a pan, using the kitchen assistant multicooker, or steamed. We will share the basic technology, mastering which you will be able to create your own culinary incarnations. It is worth noting that in this recipe all ingredients are interchangeable.
Ingredients
Show ingredients
- pork (cutlet, meat) – 800 g;
- mozzarella -150 g;
- prunes – 100 g;
- vegetable oil – 100 ml;
- onion – 1 pc;
- dill – to taste;
- salt, spices, herbs – to taste.
Preparation
- Wash the pork meat, also known as cutlet, and dry it with paper towels.
- Cut the meat into pieces with a sharp knife. The thickness of each piece should be at least 4-5 cm.
- Using a kitchen mallet, pound on both sides. You can use plastic wrap.
- Salt each side, season with herbs and pepper to taste. I used black ground pepper, paprika, coriander, a little ginger and rosemary, and definitely basil. The spices need to be rubbed in thoroughly.
- Peel the onion, wash it, and chop it into half rings.
- Cut the cheese into any shape. I prefer strips.
- Place prunes and mozzarella on a piece of pork, carefully roll it into a roll. Secure with a toothpick. Repeat the same procedure with the other cutlets.
- Heat the oil in a frying pan.
- Fry the rolls on both sides over high heat until an appetizing, crispy crust forms.
- Add the onions, add dill, a little dried garlic, pour in 0.5 liters of water, and cover with a lid.
- Lower the heat and let it simmer for 60 minutes. You can stew longer, but after an hour the dish is already ready to eat, the meat is tender and soft. You can get rid of the toothpicks after the rolls cool down.
Pork rolls with filling in a frying pan are ready. Be sure to share this culinary recipe with your friends!
