Name: Pork neck roulade with ground pork and egg
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: Slovak
Ingredients: 1.5 kg Pork neck (pork collar); 500 g Ground pork (seasoned); 150 g Bacon (English-style streaky bacon) (sliced); 4 Eggs; 1 tbsp Lard; as needed Salt and pepper; as needed Sweet paprika; as needed Ground caraway; as needed Dried garlic; 1 tbsp Vegetable oil

Instructions

Tip: tap a step to mark it as done.

Make gradual cuts into the pork neck to open it into one large sheet, then pound it flat. Sprinkle with salt, pepper, dried garlic, paprika, and caraway, drizzle with oil, and rub the seasonings into both sides of the meat.
Arrange the bacon slices over the meat and spread the thawed ground pork over them. Season the eggs with salt and pepper and cook them in the lard to make an omelet, leaving it slightly undercooked. Place the omelet on top of the ground pork.
Roll up the meat, tie it with kitchen twine at several points, and roast in a covered roasting pan at 180°C (350°F) for about 45 minutes. Uncover the pan and let the top of the roulade brown lightly.

Tip: Pierce the center of the cooked roulade with a thin knife—the juices must run clear. If they are pink, return the roulade to the oven; the ground pork inside must be fully cooked.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 653 kcal
Protein: 49 g
Carbohydrates: 0.4 g
of which sugars: 0.2 g
Fat: 49 g
of which saturates: 17 g
Fiber: 0.1 g
Salt: 1.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčová roláda z krkovice plnená mletým mäsom a vajcom