Ingredients: 1-1,2 kg pork 500 g spinach 200 g dill greens 1 onion 1-2 heads garlic 1-2 handful onion peel black peppercorns to taste salt to taste
Directions:Cut the pork into wide flat slices, place the slices on the table flesh-side up. Sprinkle with salt and pepper all over the pork. Rinse the greens, chop them finely and place over the slices. Then tightly roll up the slices into roulettes. Bind the roulettes with coarse threads or tightly cover them with a clean gauze/cloth. In a bowl, combine water, onion peel, a large onion and 8-10 black peppercorns. Bring the mixture to the boil. Place the roulettes into the boiling mixture, reduce the heat to Low and boil for about 2 hours. Remove the roulettes, roll in crushed garlic combined with ground black pepper. Place the roulettes between 2 boards, press down with something heavy and refrigerate. Serve cold. |