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Njeguški ražanj
Njeguški ražanj: Montenegrin pork rolls with pršut and cheese, roasted
Njeguši, the stone village high above the Bay of Kotor in Montenegro, is famous for two things: its air-dried pršut ham and its sheep's cheese. This dish wraps both inside thin pork escalopes, which are rolled tight, threaded onto skewers and roasted, traditionally on a spit, until the outside is browned and the cheese melts into the ham. It is pork through and through, and once the rolls are cooked right through the cured ham inside is cooked too. Serve with roast potatoes and a little kajmak or sour cream. A common mistake is pounding the pork too thin, so it tears; aim for 5 mm. Chef's tip: marinate the pork overnight in the fridge with garlic and oil; the meat stays juicy around the salty filling.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
- 1 ¾ lb boneless pork loin or neck (collar)cut into 8 slices
- 3 garlic clovescrushed
- 3 tbsp olive oil
- ¾ tsp black pepperfreshly ground
- ½ tsp salt
- 5 ½ oz Njeguški sir or another firm sheep's cheesecut into fingers
- 5 ½ oz kajmak or thick sour cream (optional)to serve
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Method
0/6 doneStep 1: Pound each slice of 1 ¾ lb boneless pork loin or neck (collar) between sheets of cling film to an even 5 mm. Rub with the 3 garlic cloves, half the 1 ½ tbsp olive oil and the ¾ tsp black pepper, cover and marinate in the fridge for 2 hours or overnight.
15 minStep 2: Heat the oven to 400°F (350°F fan). Season the pork lightly with the ½ tsp salt (the ham and cheese are salty).
2 minStep 3: Lay 1–2 slices of 4 oz thinly sliced pršut or other air-dried ham on each escalope, put a finger of 5 ½ oz Njeguški sir or another firm sheep's cheese at one end and roll up tightly, tucking in the sides. Secure each roll with a cocktail stick or thread 2 rolls onto a metal skewer.
15 minStep 4: Brush with the remaining 1 ½ tbsp olive oil and set on a rack over a roasting tin.
2 minStep 5: Roast for 35–45 minutes, turning once, until browned all over and a thermometer in the centre of the thickest roll reads 160°F. Because the rolls are layered, go by the centre temperature, not the colour.
45 minStep 6: Rest for 5 minutes, remove the sticks and serve with 5 ½ oz kajmak or thick sour cream.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 58 g
- Carbs
- 2 g
- Fat
- 35 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does njeguški ražanj take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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