Pork roll stuffed with spicy rice, baked with vegetables

Today we will cook a delicious and elegant pork roll with spicy rice - a dish inspired by Chinese cuisine. The characteristic taste of rice is given by the curry spice, which has an original and rather rich taste and color. In addition to rice, the filling will include scrambled eggs and fried onions. To make the meat more interesting, we will bake it with vegetables - carrots, onions and celery.

Ingredients

• Pork (chops, boneless loin) - 600 g
• Boiled rice - 200 g
• or dry rice - 120 g
• Onion - 80 g
• Carrot - 80 g
• Stem celery - 50 g
• Eggs - 2 pcs.
• Cognac - 1 tbsp. the spoon
• Ground curry - 1 tbsp. the spoon
• Vegetable oil - 2 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all items on the list.
2. For a roll, it is better to use a pork chop or loin without a bone. Wash the meat and pat dry with paper towels.
3. Rice is cooked the day before or on the day of making the roll.
4. To do this, you need to take 120 g of rice, rinse several times until the water remains clear, pour 240 ml of water and cook over low heat for 20 minutes, until tender.
5. Break chicken eggs into a deep bowl. Add 1 pinch of salt.
6. Whisk the eggs with a whisk or fork.
7. Heat up a frying pan, brush lightly with oil. Pour the egg mass into the skillet. Fry the omelet, stirring constantly and breaking it with a spatula as you cook scrambled eggs.
8. Preheat oven to 180 degrees.
9. Peel the onion. Cut half an onion into small cubes.
10. Heat up a frying pan and brush with oil. Add the onion to the pan and sauté, stirring occasionally, for 3-5 minutes, until lightly browned.
11. In a deep bowl, mix hot onion and boiled rice, add curry, salt and pepper to taste.
12. Add omelet to rice.
13. Mix the ingredients well - the filling is ready.
14. Cut the remaining onion, peeled carrots and stem celery into fairly large pieces.
15. Cut the meat along the narrow edge without reaching the end, and open it like a book. Cover the meat with cling film, beat off with a kitchen hammer. Salt and pepper the meat on both sides.
16. Put the prepared filling of omelette, onion and rice on the meat.
17. Now carefully roll up the tight roll so that the rice filling is inside. Tie the roll with kitchen string.
18. Cover a baking sheet with foil, grease with oil and put the pork roll with rice filling there. On the sides of the roll lay out vegetables: onions, carrots and celery. Salt and pepper the vegetables, drizzle with vegetable oil.
19. Cover the roll with foil and bake for 1 hour 30 minutes at 180 degrees. After removing the foil, turn the roll over, grease with cognac and bake for another 30 minutes.
20. You can serve the roll to the table with different sauces or simply in addition to the vegetables that we baked. Take note of the recipe.
21. Bon appetit!