Slavinken is a traditional dish originating from the Netherlands, also very popular in other regions of Europe. This delicious bacon-wrapped meat roll represents an exquisite combination of flavors and textures. In Latin America, although not always by this name, there are similar preparations that combine minced meat with bacon or pancetta, known in some countries as little meat rolls or even variants of the stuffed meatball.
The word "slavinken" comes from Dutch and literally means “little pig,” referring to the lean pork used in its preparation. Its popularity has transcended Dutch borders, appearing on the menus of various European restaurants. Furthermore, in Spanish-speaking countries, especially in Mexico and Argentina, similar dishes go by different names, although the essence of meat covered with bacon remains.
How to Prepare Slavinken
To begin, mix the lean pork well with salt, mace, pepper, nutmeg, and fine dry breadcrumbs to achieve a homogeneous and well-seasoned mixture.
Then, form four cylinder-shaped rolls, making sure they are compact so they hold their shape during cooking.
For each roll, place two slices of bacon parallel on the table and carefully wrap the meat roll with them.
Next, fold a third slice of bacon lengthwise around the roll to cover the ends and secure the filling well.
Secure this last slice with two toothpicks, one at each end, to prevent it from coming apart during baking.
Place the bacon rolls on a baking tray, arranging them so they do not stick to each other.
Bake in a preheated oven at 180 degrees Celsius for 30 minutes, until the bacon is golden and the meat is fully cooked.
Finally, carefully remove the toothpicks and serve the Slavinken hot, accompanied by your favorite side dishes.
Ingredients: Lean pork, salt, mace, pepper, nutmeg, fine dry breadcrumbs, bacon, and toothpicks.
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Mastercook format by Carol H
