ReceptnaptárStuffed roast pork (porosyonok-style) with mushroom and apple filling
Stuffed roast pork belly is a classic main of the Russian Christmas and New Year table, a simplified version of the traditional roast suckling pig. The mushroom and apple stuffing and long roasting make it soft and juicy. Served with sauerkraut.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Spread out the meat, season inside with salt and pepper and rub with garlic.
- Fry the onion and mushrooms and mix with the apples, crumbs, egg and seasonings.
- Pile the stuffing on the meat, roll up tightly and tie with string.
- Season the outside with salt and brush with oil.
- Roast at 170 °C for 2 hours covered with foil, then 30 minutes uncovered to crisp.
- Rest for 15 minutes and serve sliced.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Tie the meat tightly so it does not open during roasting.
- Roast covered with foil so it does not dry out.
- Rest after roasting so it slices cleanly.
Frequently asked questions
What can replace suckling pig?
Pork belly or shoulder; traditional roast suckling pig is hard to obtain.
How long does it keep?
4 days in the fridge.
Similar recipes
- New Year stuffed roast chicken (farshirovannaya kuritsa) · Russian
- Stefánia Roast · Hungarian
- Pork chops in wild mushroom sauce · Polish
- Stuffed red peppers in sour cream sauce · Hungarian
- Minced Beefsteak in Caul Fat · Hungarian
- Poulet au cidre (chicken with cider and mushrooms) · French
More russian ideas
- Buzhenina (spiced cold-sliced roast pork)
- Breaded pork cutlet (otbivnaya)
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings