{"id":12681,"date":"2023-03-25T15:47:48","date_gmt":"2023-03-25T07:47:48","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12681"},"modified":"2023-03-25T16:08:54","modified_gmt":"2023-03-25T08:08:54","slug":"medieval-pork-rolls","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12681","title":{"rendered":"Medieval Pork Rolls"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12682 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2022\/09\/Medieval-Pork-Rolls.jpg\" alt=\"\" width=\"650\" height=\"512\" \/><\/strong><\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-12887 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-2-1500x1141.jpg\" alt=\"\" width=\"640\" height=\"487\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-2-1500x1141.jpg 1500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-2-800x608.jpg 800w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-2-768x584.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-2.jpg 2000w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p style=\"text-align: justify;\"><em>Tartlettes. Take pork ysode and grynde it small with safronn, medle it with ayren and raisons of coraunce, and powder fort, and salt; and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a pan with faire water boillyng and salt, take of the clene flesh without ayren, and boile it in gode broth. Cast thereto powdor-douce and salt, and messe the tartletes in disches, and helde the sewe theronne.<\/em><\/p>\n<p style=\"text-align: right;\">FC. Antiq. Cul. 50.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">This is a recipe of pork rolls, with a simple mix of minced pork rolled up in baked-crisp filo sheets. Serves better as a tea time snack than a proper meal, as it goes better by itself than with any other dishes as a side.<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Minced pork: 200g (cooked) + 100g (uncooked)<\/li>\n<li>Salt: 1\/4 tsp<\/li>\n<li>Raisin: 20g<\/li>\n<li>Ground cumin: pinch<\/li>\n<li>Ground blackpepper: pinch<\/li>\n<li>Ground ginger: pinch<\/li>\n<li>Egg: 1 yolk and white separated<\/li>\n<li>Filo sheet (45 &#8211; 50cm): 12 sheets, separated<\/li>\n<li>Chicken stock: 300ml<\/li>\n<li>Ground coriander: a pinch<\/li>\n<li>Ground cinnamon: a pinch<\/li>\n<li>Brown sugar: 1 tsp<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Preheat oven at 200 degrees Celsius.<\/li>\n<li>Combine 200g cooked minced pork, salt, raisins, ground cumin, blackpepper and ground ginger in a bowl.<\/li>\n<li>Beat egg yolk and bind mixture with yolk.<\/li>\n<li>Stack 3 filo sheets on top of each other. Beat egg white and brush top of filo sheet.<\/li>\n<li>Cut into long strips (3&#8243; wide) from 1 short side. Place 1 tbsp pork on one end. Roll up and press both ends tight. Continue rolling with remaining sheets to form 12 rolls (4 rolls per 3 stacked sheets).<\/li>\n<li>Place rolls on a baking sheet. Brush top of rolls with egg white.<\/li>\n<li>Bake 10 &#8211; 12min till golden brown.<\/li>\n<\/ol>\n<p><em><strong>Optional<\/strong><\/em>:<\/p>\n<ol>\n<li>Heat chicken stock. Add 100g uncooked minced pork, ground coriander, cinnamon and brown sugar. Simmer for 2min.<\/li>\n<li>Scoop onto pork rolls to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-12886 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-3-1500x994.jpg\" alt=\"\" width=\"640\" height=\"424\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-3-1500x994.jpg 1500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-3-800x530.jpg 800w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-3-768x509.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/03\/Medieval-Pork-Rolls-3.jpg 2000w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">This recipe was kindly adapted from \u2018<em>The Medieval Cookbook\u2019 <\/em>by Maggie Black.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">I found the stock with minced pork rather strange to serve with the pork rolls, and so served them with mayonnaise instead.<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n12 small rolls<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=12681\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Tartlettes. Take pork ysode and grynde it small with safronn, medle it with ayren and raisons of coraunce, and powder fort, and salt; and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a pan &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=12681\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,94,93],"tags":[638,894,250],"class_list":["post-12681","post","type-post","status-publish","format-standard","hentry","category-english","category-pastry","category-pork","tag-baking","tag-filo-sheets","tag-medieval"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12681"}],"version-history":[{"count":5,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12681\/revisions"}],"predecessor-version":[{"id":12889,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12681\/revisions\/12889"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}