Pork roll with dried cranberries and thyme
10 servings
30 minutes
Pork roll with dried cranberries and thyme is a harmony of flavors born at the intersection of Russian culinary traditions. Juicy pork infused with the aroma of fresh thyme is complemented by the sweet-tart acidity of cranberries soaked in brandy, giving the dish a special piquancy. Historically, the combination of meat and berries was widely used in Russian cuisine as forest gifts perfectly complemented rich meat dishes. This roll turns out incredibly fragrant and appetizing; it can be served hot or chilled. It is perfect for both festive tables and cozy family dinners. It is recommended to serve with light vegetable salads or baked potato slices that will highlight its exquisite taste.
1
Wash the cranberries with warm water, pour in brandy, and let sit for 30 minutes.
- Dried cranberries: 125 g
- Brandy: 50 ml
2
Place the meat on the cutting board. Make a cut along the fibers in the center, stopping 0.5 cm from the bottom. Spread the meat with your hands and make deep cross cuts inside the pieces on the right and left, stopping 0.5 cm from each edge. Open the piece of meat like a book.
- Pork belly: 1.5 kg
3
Make incisions in thick areas (if any), cover the meat with film, and pound it with a mallet to a thickness of 1.5–2 cm. Season the meat with salt and pepper, and sprinkle with thyme leaves. Blend the cranberries (drain the brandy beforehand) in pulse mode to a coarse puree, and spread it evenly in a thin layer on the meat. Tightly roll the meat into a roulade and tie it with culinary twine. Rub the roulade with salt and pepper, and drizzle with olive oil.
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 5 piece
- Dried cranberries: 125 g
- Olive oil: 1 teaspoon
4
Bake in a preheated oven at 180 degrees for 50-60 minutes, occasionally basting the roll with the released juice. Serve hot or cold.
- Pork belly: 1.5 kg