Pork roll with wild garlic and dill

6 servings
2 hours

This meat is always fatty, but it is advisable to choose a piece where there is a fairly thick layer of meat. If there are any protruding shapeless parts that are difficult to twist inside, they are better trimmed.

Wash and cut wild garlic.

Dill wash and cut.

Sprinkle salt and pepper over the meat on both sides and rub the spices thoroughly into the pork.

Flatten the piece on the table and evenly sprinkle the whole surface with greens.

Turn the peritoneum into a very dense roll, tie with a thread.

Heat the pan, lay out the pork roll and fry it on all sides for 2-3 minutes until golden. Fry in a dry, well-heated frying pan on all sides until golden brown.

Preheat the oven until 200S. Transfer the meat to a baking dish and cover with foil. Bake for about 1. 5 hours.

Ideally, meat readiness is checked with a thermometer. Pork is completely ready when the temperature inside the meat reaches 65-68 degrees. If there is no thermometer, the roll must be pierced with a knife with a long thin blade and see what color the juice stands out: if clear - the meat is ready, if red or pink - it must be sent to the oven for another 20-30 minutes. Let the meat cool completely in the form. Cut into slices before serving.