Pork neck roll stuffed with minced meat

Succulent pork neck roll filled with minced meat

Who doesn't love a well-cooked meal that brings family and friends together? The pork neck roll filled with minced meat is the perfect choice for a weekend dinner or a special celebration. This recipe is not only delicious but also very versatile, and the combination of meat and aromatic herbs will fill the house with enticing aromas. Let's start the culinary adventure.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6-8

Ingredients:

- 1.3 kg pork neck (choose a piece with a thin layer of fat for juiciness)
- 400-500 g minced meat (a mix of pork and beef is ideal)
- 2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- A bunch of fresh dill (about 30 g)
- A bunch of fresh parsley (about 30 g)
- 1 teaspoon ground garlic
- 1 large onion (about 150 g)
- 50 ml red wine (choose a quality wine that is also pleasant to taste)
- 50 ml water
- 1 tablespoon olive oil
- Salt, to taste

Preparation:

1. Preparing the meat: Start by preparing the pork neck. Remove any skin or membranes, then open the meat lengthwise to obtain a thinner piece that is large enough to fill. You can use a sharp knife to do this, being careful not to cut all the way through.

2. Preparing the filling: In a large bowl, add the minced meat. Grate the onion on a fine grater and mix it with the minced meat. This will give the filling excellent flavor and keep it moist. Add finely chopped dill and parsley, thyme, pepper, ground garlic, salt, and mix well.

3. Adding liquids: Pour the red wine and water over the meat and herb mixture, continuing to mix to incorporate all the ingredients. The liquids will contribute to a juicy filling.

4. Filling the roll: Place the filling mixture on the opened pork neck, ensuring that you cover the entire surface evenly. Use a spatula to distribute the filling as evenly as possible.

5. Rolling the meat: Carefully roll the pork neck with the filling inside, starting from one end. Make sure the filling does not spill out. You can use kitchen twine to tie the ends and the middle of the roll so that it does not come apart during baking.

6. Cooking the roll: Preheat the oven to 180°C. In a baking dish, add the olive oil and place the roll. You can also add a few whole garlic cloves for extra flavor. Bake the roll for about 1 hour, turning it halfway through the time to brown it evenly.

7. Serving: Once the roll is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This step is essential to allow the juices to redistribute in the meat, keeping it juicy.

Serving suggestions:
The pork neck roll filled with minced meat pairs perfectly with mashed potatoes or sautéed vegetables. You can add a fresh green salad with a simple dressing to balance the rich flavor of the meat. It also goes wonderfully with a glass of red wine.

Possible variations:
- Instead of minced pork and beef, you can experiment with chicken or turkey for a lighter option.
- Add sautéed mushrooms to the filling for extra flavor and texture.
- Instead of red wine, you can use white wine or even meat broth for a different flavor.

Nutritional benefits:
This recipe is rich in protein due to the meat, and fresh herbs add important vitamins and minerals. Pork neck has a moderate fat content, so it's best to consume it in moderation, especially if you're following a healthy diet.

Frequently asked questions:
- Can I prepare the roll in advance? Yes, you can prepare it a day ahead, keeping it in the refrigerator. You can bake it on the day you wish to serve it.
- How can I tell when the roll is done? Use a meat thermometer. The internal temperature should be around 75°C.
- What other dishes can be served alongside the pork neck roll? You can opt for a tomato sauce or a rice side dish for a complete menu.

I encourage you to try this recipe and enjoy a delicious dish that will surely impress your family and friends. The pork neck roll filled with minced meat is more than just a simple dish - it is a true culinary experience!

 Ingredients: pork neck approximately 1.3 kg minced meat (pork and beef mix) 400-500 g thyme 2 teaspoons pepper 1 teaspoon dill 1 bunch parsley 1 bunch ground garlic 1 teaspoon onion 1 piece red wine - 50 ml water 50 ml olive oil 1 tablespoon salt to taste