Pork flank is not often used in
the kitchen, although if you want
to grill or make some stuffed dish,
it is a good choice since it doesn
't become dry during cooking. Pork
flank is not often used in the
kitchen, although if you want to
grill or make some stuffed dish, it
is a good choice since it doesn't
become dry during cooking. Flank is
a boneless, fatty part of the pork
belly, it lies between the ribs and
legs. The only trick or difficulty
to prepare stuffed pork flank is
that you have to cut open the meat
with a sharp knife to form a pocket
where the stuffing will be filled.
I know myself well enough not to
start such a dangerous operation,
so I decided to ask the butcher to
make it instead of me. The stuffing
may vary depending on the season,
limited only by your imagination.
Now I chose to use mushroom and
chicken liver, but it can be made
from sausage, boiled eggs, ham,
bacon, cheese, dried fruits or
whatever you like. There is one
thing you have to pay attention to,
namely if you choose to use bread
or bun as an ingredient, it must be
stale otherwise the stuffing will
be gooey.
