Crunchy Pork Roll

We first start by cutting the sweet potatoes in strips without peeling them. (When eaten with the skin on, sweet potatoes are a good source of fiber)

We then continue with cutting the red cabbage for the salad, then add it in a large bowl.

Add some chopped dill on top, for an extra flavor. Fresh squeezed lemon juice is a good choice for the salad. We’re going to add some salt and olive oil.

Now take the pork and use the knife to make cuts around the bones. This way it is easier to remove them from the meat. (You can use bones to make a great pork stock)

Continue to cut the meat from side, trying to double its surface, as we are trying to make a pork roll.

Now, chop of bunch of mushrooms, an onion, cherry tomatoes and 1 chili pepper.

For the condiment mix use: coriander, smoked paprika and fresh chopped thyme. Also, add some crushed garlic cloves to the mix.

Add some olive oil in a pan and start the fire. Now add the vegetable mix to the pan, along with the sliced mushrooms.

Add salt and white pepper. For an extra flavor, add half a cup of white wine in the pan and cook it for about 10 minutes at medium heat.

Now let’s fill the pork roll!
First, spread two spoons of sweet mustard on the meat and then sprinkle a few pine buds. 

Next add the condiment mix we made before, along with some salt and white pepper.

Scrape some lemon zest and add the mushroom mixture.

When ready, tightly roll the meat. Make sure you use a string or a rope to hold the meat as tight as possible.

After that use the knife to make small cuts in the pork skin. Continue then to rub the skin with lots of salt, so it becomes crustier.

Leave it in the oven for two and a half hours at 150C / 300F.

And you’re done! Bon appetit!