Pork Roll with Prune Filling
Main Dishes • World
Description
Pork Roll with Prune Filling
Ingredients
- Salted pork belly 5 lbs
- Pitted Wild Apricots 5 oz
- Oranges 1 piece
- Spanish onions 6 heads
- Apple Cider Vinegar 1 tablespoon
- Vegetable Oil 5 tablespoons
- Dill 1 bunch
- Ground Cinnamon 1 teaspoon
- Ground Black Pepper to taste
- Paprika 1.5 tablespoons
- Turmeric 2 teaspoons
- Salt to taste
Step-by-Step Guide
Step 1
Squeeze the orange juice, pour it into a saucepan, add the prunes and cinnamon. Keep on medium heat, stirring, for 5 minutes. Remove from heat, cool, and puree.
Step 2
Burn the pork skin over an open flame. Cut off the skin, leaving a 10 cm strip on one long edge. Make deep cuts in the skin parallel to the short edge, spaced 1 cm apart. Cut the skin strips alternately. On the inside, sprinkle the meat with cinnamon, pepper, and salt, then evenly spread the prune puree, leaving 2 cm on each edge.
Step 3
Roll the pork from the long edge into a roll. Tie it up. Brush with vegetable oil (about two tablespoons). Place on a baking sheet skin side up and bake at 200°C for 1 hour. Transfer to a serving dish, cover with foil, and let rest for 15 minutes.
Step 4
For the garnish, slice the onions into thin rings. Mix in a bowl with 3 tablespoons of vegetable oil, vinegar, and salt, and let sit for 30 minutes. Remove the onions from the marinade and divide into 3 parts. Coat one part in chopped dill, the second in paprika. Return the remaining rings to the marinade for 10 minutes, adding turmeric. Serve the colorful onion rings alongside the meat.
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