Pork Roll with Prune Filling

Main Dishes | World cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Pork Roll with Prune Filling

Ingredients

Salted pork belly - 3 lbs
Pitted Wild Apricots - 5.3 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.