Stuffed pork fillet
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251Well prepared pork thigh stuffed with bacon, egg and cabbage with sauce.
recipe,photo-recipe,pork thigh,Pork
Pork
Categories
Pork ›Ingredients
Ingredients
| all-purpose flour / plain flour | 1 53 | tbsp kcal | 1 | tablespoon | |
| all-purpose flour / plain flour | 0 ?? | kcal | 0 | ||
| bacon strips | 0 ?? | kcal | 0 | ||
| chicken egg | 2 176 | pcs kcal | 2 | pieces | |
| ground black pepper | 0 ?? | kcal | 0 | ||
| ground red paprika | 0 ?? | kcal | 0 | ||
| onion | 1 ?? | pc kcal | 1 | piece | |
| pork thigh | 1.3 1026 | lb kcal | 600 | grams | |
| salt | 0 ?? | kcal | 0 | ||
| sauerkraut- finely chopped cabbage (fermented) | 0 ?? | kcal | 0 | ||
| sunflower oil | 0 ?? | kcal | 0 | ||
| vegetable salt | 0 ?? | kcal | 0 | ||
| water | 2.1 0 | cup kcal | ½ | litre | |
| whole Mustard | 0 ?? | kcal | 0 |
Recipe
1.
pork thigh 1.3 lb (600 g) • salt • ground black pepper • vegetable salt
Wash the meat, dry it and cut into cutlets. Pound the cutlets, slightly season with salt and pepper and sprinkle with vegetable salt (vegeta, podravka).
2.
whole Mustard • bacon strips • chicken egg 2 pcs • sauerkraut- finely chopped cabbage (fermented)
Spread the cutlets with mustard. Place on each cutlet strip of bacon, quarter of hard boiled egg and a little bit of sauerkraut.
3.
Carefully roll the cutlets, fix the scroll with skewer or sewing thread. Sprinkle with ground red pepper.
7.
water 2.1 cup (500 ml) • all-purpose flour / plain flour 1 tbsp
Put the scrolls back in the pot with the cooked onion and pour over with water. Braise covered for about 30 minutes until the meat becomes tender. We can thicken the sauce with flour.
8.
Serve with favorite side dish.
Bon appetit!
