Juicy pork rissoles

Ingredients

• pork – 500 g
• pork fat – 150 g
• onion – 1 pc
• bread – 2 slices
• egg – 1 pc
• salt – to taste
• ground pepper – to taste

Method

1. Step 1

   Grind the meat, lard and onion in a meat grinder. Soak the bread in milk for 10 minutes, squeeze and knead into crumbs into ready-made minced meat. Beat in 1 egg, salt and pepper. You can add Provençal herbs if desired.

   
2. Step 2

   The minced meat must be mixed well and “knocked out” to remove excess liquid. Leave for 30 minutes in the refrigerator. This will allow the meat to absorb the onion juice and spices.

   
3. Step 3

   Form small oval cutlets. Breadcrumbs are suitable as a breading - if you like a crispy crust. Fry the cutlets breaded with breadcrumbs on one side, turn them over and cover with a lid. This way the cutlets will be well-fried inside and there will be no need to simmer them further. And the crust on the cutlets will remain crispy.

   
4. Step 4

   You can bread it with regular flour. Dredge the cutlet in flour on all sides and place it in a heated frying pan with a small amount of vegetable oil. Fry on both sides until cooked. Place the finished cutlets in a pan, add a little water to the bottom and simmer with the lid closed for 5-7 minutes. This way the cutlets will come out very juicy and airy.

   
5. Step 5

   Important!!! Fry over medium heat so that the cutlets do not burn, but cook evenly on all sides.