It is believed that pork rolls or "meat fingers" came to us from France. This is partly the case, although the first mentions of such a dish date back to the times of Ancient Rome. However, the search for truth in this matter should be left to historians. In any case, rolls will remain an excellent dish that is suitable for both everyday and festive tables.

Despite their sophistication, pork rolls are a fairly simple dish. In fact, this is just a beaten piece of meat, in which some kind of filling is wrapped.

It is best to take lean pork for making rolls. It is usually cut into thin steaks and each is carefully served. You can also use minced pork. Salt and spices are usually added to it, mixed thoroughly, and then laid out on cling film and leveled. As a result, a relatively thin meat layer should be obtained, from which future rolls are formed.

Everything that is available can be used as a filling. However, pork goes best with mushrooms, onions and carrots. Delicious rolls are obtained by wrapping eggplant, tomato, bell pepper filling in meat. You can also make pure meat rolls by wrapping a filler from other types of meat or sausages in pork. By the way, in the latter case, grated cheese will be a good addition. It is not forbidden to make a more piquant filling by wrapping chopped prunes with walnuts in pork. In short, the hostess's imagination when preparing the filler is practically unlimited.

When making pork rolls, do not skimp on spices and aromatic seasonings. Oregano (oregano), turmeric, a mixture of Provencal herbs, garlic and a variety of pepper mixes will add a richer flavor to the finished dish.

In order for the rolls not to fall apart during heat treatment, it is recommended to tie them with special culinary threads. If there were no such at hand, then you can use ordinary twine, wooden skewers or, in extreme cases, toothpicks. However, in any case, you need to put the semi-finished products in the dishes for cooking with the seam down.

As for heat treatment, then again there are no restrictions. Rolls can be baked in the oven, cooked in a pan, stewed in a saucepan or pot. A rosy crust can be obtained by rolling bread rolls. For the legend of a beautiful golden hue, you can grease them with any sauce, for example: mustard or honey.

Ingredients:

Pork- 500 grams

Butter- 100g

Greens- small bundle

Hercules flakes- 50 grams

Vegetable oil- for frying

Spices: salt, ground black pepper, turmeric, origano.

How to make green butter pork rolls

1. Peel the meat from the films, cut into small slices 2-3 cm thick and beat off with a hammer. If there is no hammer, an ordinary rolling pin is quite suitable, and beforehand, each piece of the future chop can be wrapped with cling film, just like we cooked. Sprinkle with spices.

2. Next, let's prepare the "green oil". Finely chop the greens and mix with softened (not melted) butter. Divide into portions and send to the freezer for 10 minutes.

3. Put butter and herbs on each piece of meat.

4. Gently roll up the roll, the filling should remain inside.

5. Next, to fix the meat, fry it in batter with rolled oats. Put the rolls in a hot frying pan with vegetable oil, which were initially dipped in beaten eggs, and then in rolled oats. Put it seam down in the pan.

6. Fry on all sides until golden brown.

7. Put the prepared pork rolls on a baking sheet and send them to an oven preheated to 180 degrees for 30-35 minutes.

Delicious pork rolls in the oven ready

Bon Appetit!

Pork rolls with prunes

Despite the presence of prunes in the recipe, this version of rolls is by no means an exotic dish. To prepare it, you will not need so many products:
pork - 600 g;
prunes (pitted) - 150 g;
turnip onion - 1 small head;
mineral water - 100-150 ml;
soy sauce to taste;
lemon juice - 2 tablespoons;
honey - 0.5 tablespoon (sugar can be used);
salt to taste.
Pour the prunes with boiling water and leave for steaming. Cut the pork, serve each piece and put in a shallow dish. Mix lemon juice with soy sauce and lightly salt. Pour the marinade over the meat and leave for half an hour at room temperature. While the pork is marinating, drain the prunes in a colander and then cut into small pieces.

Remove the meat from the marinade. However, you do not need to pour out the remaining liquid in the saucepan. It will come in handy later. Put a little prunes on each piece of pork, then roll into small rolls.

Add honey to the bowl with the marinade and mix thoroughly. Pour the resulting sauce into a frying pan and put finely chopped onion there. Put the resulting rolls on top, cover and fry on each side over medium heat for 5 minutes. Then reduce the gas, pour mineral water into the pan and simmer the dish for about 30 minutes.

Pork rolls with mushrooms and carrots

This recipe can be considered a true classic. It is no less simple than the previous one, only you will have to tinker with the filling a little longer. But this version of rolls does not require any non-standard products in the house, such as pistachios or pomegranate sauce:
pork - 800 g;
mushrooms - 200 g (champignons are used in the standard version, but you can also take wild mushrooms, both fresh and frozen);
canned corn - 2 tablespoons;
carrots - 1 small root vegetable;
turnip onions - 1 head of medium size;
mustard - 2 tablespoons;
dry wine (red) - 100 ml;
hard cheese - 200 g;
black pepper (ground) and salt - to taste.
Cut the pork and serve. Grease each piece with mustard on one side, salt and pepper and leave to marinate for a while. Cut the mushrooms into thin slices and fry. Separately fry the carrots and onions until tender. In this case, it is better not to grate the carrots, but cut them into small cubes. Chop the onion as small as possible with a knife.

It's time to get back to pork. On the side that was greased with mustard, put a teaspoon of mushrooms, then the same amount of onions with carrots, and corn on top. Roll the resulting cake into a tight roll and secure with culinary thread. Fry the finished semi-finished products in a pan for about 5 minutes on each side.

After that, the rolls must be transferred to a baking dish, filled with red wine and covered with grated cheese on top. You need to bake in an oven preheated to 180 ° C. Baking time approx. 40 minutes.

For a typical family dinner, the recipe can be simplified somewhat. You can refuse corn altogether, vegetables can be fried with mushrooms, and meat broth can be used instead of wine. The taste will be slightly different, but the dish will cook a little faster. And the cost of one portion will decrease slightly.