Stuffed Pork Loin Bacska Style with Rice

Stuffed pork loin Bácska style is a more festive dish: the smoked ham and cheese hidden inside the loin slices melt together while roasting, and the meat stays juicy. Serve it with steamed rice.

1. Slice the 800 g of pork loin thicker, and cut a pocket into the side of each.

2. Cut the 150 g of smoked ham and the 150 g of Trappista cheese into strips, and fill them into the meat pockets.

3. Salt and pepper the meat, and rub it with the 2 cloves of crushed garlic; pin the opening shut with a toothpick.

4. In the 2 tablespoons of lard brown each side, so it takes on a nice colour.

5. Put it into a baking tray, and in a 180 °C oven bake it done (about 25-30 minutes).

For the rice:

6. Cook the 300 g of rice in the 600 ml of salted water, under a lid, until loose.

7. Serve the stuffed loin with the steamed rice.

Tip: Secure the filling with a toothpick during roasting, so the cheese stays in; pull it out before serving.