Stuffed pork roast with liver, served with sweet cabbage and potatoes

Name: Stuffed pork roast with liver, served with sweet cabbage and potatoes - Eliza B.
Ingredients: 1.5 kg pork meat pepper Filling: 200 g chicken liver 200 g minced meat 1 bunch green onions colored bell peppers 150 g boiled mushrooms 1; 2 eggs spice mix with smoked paprika Texas BBQ Rub sea salt iodized Kamis sage parsley 2 tablespoons oil 200 ml white wine Side dish: Quantities depending on how much side dish you want to make: fresh

Meat - Stuffed pork roast with liver, served with sweet cabbage and potatoes by Eliza B. - Recipia

Pork roast stuffed with liver, accompanied by a side of sweet cabbage and potatoes, is a traditional recipe that combines the rich flavors of the meat with the juicy stuffing, offering a hearty and delicious dish. This recipe is perfect for festive meals, as well as for a family dinner on the weekend. I invite you to discover the necessary steps to achieve a perfect pork roast, with a delicious side that will delight all your loved ones. Preparation Time: - Preparation time: 30 minutes - Baking time: 2 hours - Total time: 2 hours and 30 minutes - Number of servings: 6-8 Ingredients: For the roast: - 1.5 kg pork (ideally from the thigh or shoulder) - Iodized sea salt Kamis - Freshly ground pepper - 200 g chicken livers - 200 g minced meat (pork or beef) - 1 bunch green onions - 1 colored bell pepper (red, yellow, or green) - 150 g cooked mushrooms - 1-2 eggs - Spice mix with smoked paprika (Texas BBQ Rub) - 2 tablespoons olive oil - 200 ml white wine - Fresh sage - Fresh green parsley For the side: - Fresh cabbage (quantity to taste) - Potatoes (quantity to taste) - 1-2 cloves of garlic - Onion (as desired) - Sour cream (optional, for creaminess) - Fresh dill - Fresh parsley - Iodized sea salt Kamis - Freshly ground pepper Preparation: 1. Preparing the meat: Start by filleting the pork. Use a sharp knife to obtain a large piece of meat, not too thick, that can be easily stuffed and rolled. Season the meat with salt and pepper on both sides. 2. The stuffing: In a deep pan, heat the oil. Add the finely chopped onion and colored bell pepper, sautéing until they become translucent. Add the cleaned and finely chopped livers, as well as the minced meat. Cook the mixture until the livers and meat change color. 3. Season: Once the mixture is well sautéed, add the white wine and the spice mix with smoked paprika. Let it simmer on low heat for about 10 minutes, until the wine reduces. Add chopped sage and parsley, then let it cool slightly. 4. Preparing the stuffing: Once the mixture has cooled, add the eggs and mix well by hand to obtain a homogeneous stuffing. 5. Stuffing the meat: On the filleted pork, place the liver and meat stuffing, then add the cooked mushrooms and strips of bell pepper. Carefully roll the meat, forming a roll, which you will tie with kitchen twine to prevent it from unraveling during baking. 6. Baking: Place the roll in a baking dish and put it in the preheated oven at 180 degrees Celsius. Bake for about 2 hours, reducing the temperature to 160 degrees after the first half hour. The roast is ready when it is evenly browned and juicy. 7. Preparing the side: While the roast is in the oven, prepare the side. Chop the onion and bell pepper, then sauté them in two tablespoons of oil. Add the shredded cabbage and the peeled and cubed potatoes. Add a cup of water, cover the pan, and let the vegetables simmer on low heat. 8. Finalizing the side: When the water has reduced and the vegetables are cooked, add two tablespoons of sour cream and finely chopped greens. Season with salt and pepper to taste. 9. Serving: After the roast is ready, let it rest for 10 minutes before cutting the kitchen twine. The slices of the roll are served alongside the cabbage and potato side, garnished with pickled onions for an extra flavor boost. Practical Tips: - Choosing the meat: Opt for quality pork with a moderate fat content to achieve a juicy roast. - The stuffing: You can experiment with different types of mushrooms or add nuts for a crunchy texture. - Alternative sides: Instead of cabbage, you can use carrots or zucchini, and potatoes can be replaced with mashed potatoes or baked potatoes. Nutritional Benefits: Pork roast is an excellent source of protein, and the liver stuffing provides a significant amount of iron and B vitamins. The vegetables in the side add fiber, vitamins, and essential minerals for a balanced diet. Frequently Asked Questions: - Can I use other types of meat? Yes, you can also try chicken or turkey, adjusting the baking time according to the type of meat chosen. - How can I store the roast? The roll can be kept in the refrigerator for 3-4 days. You can reheat it in the oven or in a pan. - What drinks pair well? A dry white wine or a pale beer pairs perfectly with this dish, adding an extra flavor to your meal. This stuffed pork roast recipe, garnished with sweet cabbage and potatoes, is not just a simple dish, but a true culinary experience that will bring joy and good cheer to every meal. Enjoy every bite and turn every dinner into a celebration of flavors!

Category: Meat Author: Eliza B. Views: 1 Date: 02.10.2024

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Meat - Stuffed pork roast with liver, served with sweet cabbage and potatoes by Eliza B. - Recipia 1

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