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Creole Stuffed Pork

Creole Stuffed Pork

Category: Meat dishes
Creole Stuffed Pork

Ingredients

Portions of pork
(about 2 cm thick) 		8 pcs.
Stale bread diced 3 tbsp.
Butter 5 tbsp. l.
Small chopped onion 1 PC.
Soy sauce 2 tbsp. l.
Tomato and vegetable sauce 2 tbsp.

Cooking method

  • Make a deep cut lengthwise in each piece of meat. Combine bread, onions, butter, soy sauce. Stuff the pieces of pork with this mixture.
  • Heat some vegetable oil in a large skillet and brown the meat. Pour the sauce over the meat, cover and simmer over low heat for 1 hour.
  • Serve with rice or polenta.
  • Notes:
  • Usually I cook from collar or balyk (I like collar more).
  • For the sauce: I fry garlic, onions, salad peppers, tomatoes, if you like, put celery stalks. Chopped vegetables. Salt, sugar and your favorite spices to taste.
  • We love fillings more than recipes, and I beat the meat thinner.

Note

This meat is very easy to prepare, but it is difficult to understand what the filling is from. Serve on the festive table is not a shame.

svinina po-kreolski.JPG
Creole Stuffed Pork
Merri
Qween, beat off the meat at what stage? After the incision or before? A very ceremonial dish! How's the filling? Delicious?
Qween
I beat the meat after I make a pocket. The filling is very tasty, and no one will guess that it is made from bread and onions. I don't always add soy sauce.
Merri
Very nice!
 

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