Rolled pork leg - Sandra Stojiljković Cvetković
Rolled pork leg - a dish intended for all meat lovers and gourmets, suitable for various celebrations, with a decorative appearance, which will delight everyone.
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Rolled pork leg - Sandra Stojiljković Cvetković
- 700-800 g of pork (thigh)
- 150 g of ham
- 150 g of cheese
- a little oil
- salt and dry herb seasoning to taste
- Cut the prepared leg meat into 2-3 larger and thicker steaks, then pound each one with a meat pestle.
- Salt, sprinkle with dry herbs (or your favorite spices) to taste, then spread 2-3 pieces of ham along each steak, and two pieces of cheese on top of it.
- Roll up, tie with twine, coat with a little oil and wrap in foil. Repeat the procedure with the remaining part of the meat.
- Coat an earthen pot with a little fat and pour a little lukewarm water (just to cover the bottom). Arrange the meat wrapped in foil, cover with a lid and bake in an oven heated to 220 degrees for about an hour.
- After an hour, remove the meat from the oven and if it has released too much water, drain the excess water (so that the water just covers the bottom of the container). Remove the foil, cover again and continue baking at the same temperature for another twenty minutes. After that time, remove the lid and return to roast the meat for another 10-15 minutes, so that a crust forms and the meat acquires a nice color.
