in Recipes

pork rind rolls

Spread the love

Ingredients for 4 servings:

  • 1 kg pork rind, raw
  • ½ kg minced pork, unseasoned
  • salt and pepper
  • ½ liter meat broth, defatted
  • onion(s)
  • bay leaves
  • 1 tbsp vinegar (wine vinegar)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Pork rind rolls filled with minced meat stuffing

Cut the rinds into pieces about 10 x 10 cm. Rub with salt and pepper. Season the minced pork with salt and pepper. Spread the minced pork over the rinds. Roll up into rolls and wrap them tightly with sausage twine. Cook the rolls in vinegar broth with onions, bay leaves and salt until almost cooked. Allow to cool slightly. Remove the strings. Place the rolls tightly next to each other in small jars. Pour the defatted broth over them and sterilize for about an hour at 98 °C. After 4 weeks, open and then turn out and eat. Also ideal for on the go. Jars are not absolutely necessary, but they do make emptying easier.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini slices topped with feta cheese

Chops in paprika and onion sauce