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Dora's recipe: Pork roll with prunes and vine leaves

Pork and prunes and vine leaves - oh my! Dora Kitinas-Gogos excels herself with this delicious delicacy

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3 May 2012
Dora Kitinas-Gogos

Ingredients

1 1/2 kilo leg of pork (approximate in weight) boned
2 leeks cut fine
25 seeded prunes
5 sticks of celery cut fine
1 glass of brandy
10 vines leaves ready for use
6 tablespoons of butter
Salt and pepper
String to tie the roll

Method

1. Soak the prunes overnight in the brandy

2. On a clean surface lay out the vine leaves in one layer and overlapping so they will be easier to roll

3. Open the meat flat on top of the vine leaves, salt and pepper it

4. In a saucepan put half the butter and sauté the celery with the leeks

5. Spread the leeks and celery on the opened meat

6. Take the prunes out of the brandy and chop finely and spread on top of the leek and celery

7. Now very carefully roll up the vine leaves with the meat tightly creating an outer layer with the vine leaves

8. Tie the roll with the string all the length so as not to open while cooking
9. With the remaining butter sauté the roll on all sides

10. Add the brandy, cover and simmer for one to one and a half hours

11. Check every now and then to make sure that there is always some liquid; if it needs it add a small amount of hot water

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