Stuffed Pork Roll With Mortadella Recipe
Stuffed Park Roll With Mortadella wil never be a bad choice for weekend parties. The pork roll packs in the richness of mortadella sausage, mixed herbs and long grain rice. Just check out the recipe of the rich and tasty Stuffed Pork Roll With Mortadella.
Ingredients
| 1.5 kg/3 lb piece of thin end of belly pork | ||
| Ground black pepper | 1 To taste | |
| 4 slices of Mortadella sausage | ||
| Onions spring | 2 , finely chopped | |
| Pepper red | 1/2 Small, diced | |
| 45 ml/3 tbsp frozen sweetcorn | ||
| 30 ml/2 tbsp cooked long grain rice | ||
| 2.5 ml/1/2 tsp dried mixed herbs | ||
| Egg | 1 Small, beaten | |
| Oil | 1 Teaspoon (Leveled) | |
| Apple chutney | ||
| Green salad | ||
| Salt | To Taste | |
Directions
Remove the bones from the pork, then score the rind into thin strips with a sharp knife (or ask the butcher to do this for you).
Season the meat with a little salt and pepper, then lay the slices of Mortadella on top.
Mix the spring onions, pepper, corn and rice together and season lightly.
Mix in the herbs, then enough of the beaten egg to bind.
Spread the mixture over the pork.
Roll up and tie securely in several places with string.
Place on a rack in a roasting tin (pan) and rub the skin with oil and a little salt.
Roast in a preheated oven at 190°C/375°F/gas mark 5 for 2 hours.
Remove from the roasting tin and leave to cool.
Remove the string and wrap in foil.
Season the meat with a little salt and pepper, then lay the slices of Mortadella on top.
Mix the spring onions, pepper, corn and rice together and season lightly.
Mix in the herbs, then enough of the beaten egg to bind.
Spread the mixture over the pork.
Roll up and tie securely in several places with string.
Place on a rack in a roasting tin (pan) and rub the skin with oil and a little salt.
Roast in a preheated oven at 190°C/375°F/gas mark 5 for 2 hours.
Remove from the roasting tin and leave to cool.
Remove the string and wrap in foil.
Chef
