Friday, May 9, 2008

Kiaulës Yyniotinis (Pork Roulade)

  • 2 pork ears
  • 4 pork feet
  • 3 onions, chopped
  • 3 carrots, sliced
  • bay leaf
  • parsley sprigs
  • salt and pepper to taste
  • Cover meat with water and bring to a boil, remove scum.
  • When meat has softened add vegetables and seasonings.
  • Cook for 30 minutes. Remove meats from stock, flatten ears and let cool.
  • Cut up meat from cooked feet and layer on each ear. Roll up each ear and tie with string, keep weighed down for about 30 minutes.
  • Remove strings, place roulades in a deep dish, cover with cooking liquid, chill for several hours.
  • Slice roulades, place on serving platter, surround with jelled cooking liquid, sprinkle with cooked carrot slices and decorate with parsley sprigs.
  • Serve with marinated beets.

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