Pork neck rolls, tender and flavorful, stuffed with bacon and scamorza cheese… they are quickly prepared and cooked in a pan in just a few minutes. An easy and tasty main course that can be served with different side dishes: peas, potatoes, spinach, mixed vegetables, etc. All you need are very thin slices of pork neck, so they can cook quickly while remaining soft and juicy. Try these delicious rolls, they are very simple and also economical!
Here are other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 634.34 (Kcal)
- Carbohydrates 0.50 (g) of which sugars 0.26 (g)
- Proteins 36.93 (g)
- Fat 53.87 (g) of which saturated 16.87 (g)of which unsaturated 27.81 (g)
- Fibers 0.08 (g)
- Sodium 2,457.46 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz pork neck (very thin slices)
- 3.5 oz rolled bacon
- 1.5 oz scamorza cheese (sliced)
- 1 clove garlic
- 2 leaves sage
- Half cup white wine
- extra virgin olive oil
- salt
- herbs (dried, to taste)
Tools
- Pan
- Cutting board
- Kitchen twine
Preparation
Place the pork neck slices on a cutting board; you can pound them if you want to make them even thinner (in my case they were already thin enough).
Sprinkle with a little salt, then add 1-2 slices of bacon and a slice of scamorza cheese on each (1).
Season with herbs to taste and roll them up, trying to close well at the ends too (2).
Secure the rolls by tying them with kitchen twine, or by inserting a couple of toothpicks.
Heat a little oil in a large pan, add a clove of garlic and 2 sage leaves.
Add the rolls and brown them for a minute or two, turning them on all sides (3).
Deglaze the pan with white wine, let it evaporate, and cover with a lid.
Continue cooking over medium heat for another 10-12 minutes, or until the meat is well cooked and tender. If necessary, you can add a splash of broth or hot water.
The pork neck rolls are ready, tasty and appetizing… you can serve them with peas cooked in a pan (as I did), with potatoes, or with another vegetable side dish of your choice.
Tips and Notes
For this preparation, the pork neck must be cut very thin.
You can stuff the rolls with sweet rolled bacon, peppered bacon, or coppa bacon. You can replace scamorza with provola or provolone.
You can also flavor the pan with a sprig of rosemary or a bay leaf.
FAQ
Can I bake the rolls in the oven?
Sure, you can bake them at 350°F for 15-20 minutes. However, I recommend cooking them in a pan because it keeps them softer.
