Main Dishes
Polish-Style Pork Rolls: Bacon and Dill Pickle Inside, Braised Until Tender in Rich Onion Gravy
Thin pork shoulder rolls filled with bacon, dill pickle, pepper and onion, braised in a savory onion gravy.
Instructions
Peel the onions and cut them into strips. Cut the dill pickle and the red pepper into smaller strips.
Pound the pork shoulder slices thin between sheets of plastic wrap, on both sides. Season with salt and pepper and brush one side with mustard.
Place a slice of bacon on each piece of pork, then a little pickle, pepper and onion. Roll the meat up around the filling and secure each roll with toothpicks.
Heat a little oil in a skillet and cook the remaining onion for several minutes, stirring occasionally. Remove it from the pan.
Dust the rolls with flour on all sides and brown them until golden in hot oil.
Pour the hot water over the meat and add the cooked onion, allspice and bay leaves. Simmer for about 2 hours, turning the rolls several times and adding more water if needed. The pork should be fork-tender and well above 145°F (63°C).
At the end of cooking, stir 1 teaspoon of flour with a little cold water in a small bowl and stir it into the sauce.
Season the sauce with salt and black pepper and simmer for a few more minutes. Remove the toothpicks from the rolls and serve with potatoes and your favorite salad.