Cheek roll
9 servings
40 minutes
Cheek roll is a dish of Russian cuisine that embodies the traditions of home cooking. The cheek meat, infused with the aromas of spices and garlic, becomes incredibly tender and juicy after prolonged thermal processing. Baking in foil retains all the juices inside, while subsequent cooling makes the texture dense and easy to slice. Historically, pork rolls were popular in rural cuisine where hearty and simple dishes were valued. The taste of this roll is rich, with a slight garlic spiciness and fresh herbal notes. It is perfect as an independent snack and can also be part of a festive table, especially when paired with rye bread and pickled vegetables.
1
Thoroughly wash the cheek, clean the skin with a knife (the skin can be removed)
- Pork cheeks: 1 kg
2
Rub the cheek with salt and place it in the refrigerator for a day.
3
Slice the garlic thinly and chop the herbs finely.
- Garlic: 5 clove
- Fresh herbs: to taste
4
Rub the cheek with spices, sprinkle with garlic and herbs.
- Spices: to taste
- Garlic: 5 clove
- Fresh herbs: to taste
5
Tightly roll the cheek meat into a roll, tie with threads, and wrap in foil.
6
Place the roll in the oven and bake for 2 hours.
7
Then remove the foil, drain the fat that has dripped from the roll. Cool and place in the refrigerator overnight, only then remove the threads.
8
Enjoy your meal!
