Rolled Pork Roast with Ground Meat Filling, Cranberries and Buckwheat
A rolled pork roast with a ground meat filling, cranberries, and buckwheat featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg pork belly (skin removed)
- Salt
- black pepper (freshly ground)
- 1 tsp dried marjoram
- 250 g Buckwheat
- 2 sprigs curly parsley
- 2 onions
- 2 tbsp Vegetable oil
- 400 g pork mince
- 50 g dried cranberries
- 75 g breadcrumbs
- fat (for the roasting pan)
Instructions
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1.
Step 1: Measure and weigh all ingredients and prepare them.
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2.
Step 2: Preheat the oven to 180°C with fan and top heat.
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3.
Step 3: Wash the pork belly, pat dry, season the inside with salt, pepper and half of the marjoram.
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4.
Step 4: Cover buckwheat with water, bring to a boil, then simmer for about 30 minutes until tender. Drain and cool. Roughly chop parsley. Peel onions, dice coarsely and sauté in 2 tbsp hot oil until translucent.
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5.
Step 5: Combine buckwheat, minced pork, and the sautéed onion mixture in a bowl.
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6.
Step 6: Add remaining filling ingredients, knead well with a spoon, season with salt and pepper.
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7.
Step 7: Spread the filling over the pork belly leaving a 1.5–2 cm border.
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8.
Step 8: Roll up the roast.
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9.
Step 9: Tie the roll securely with kitchen twine, seal, then season the outside again with salt, pepper and remaining marjoram.
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10.
Step 10: Place the roast in a lightly greased roasting pan and bake for about 1.5 hours, turning occasionally and adding water if needed.
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11.
After cooking, remove from pan, untie the twine, slice the roast, and serve with roasted potatoes and cranberries as desired.
