Ingredients
- 2 pounds (900g) ground pork (pork mince)
- 1 egg
- 48 regular-cut streaky bacon strips, smoked or unsmoked
- 12 slices white sandwich bread, crusts removed
- Black pepper and ground nutmeg, to taste
- Salt, if needed
- Butter or lard, for frying, if needed
- Dried parsley, optional
Optional Pan Gravy
- Water or milk, as needed
- Cornstarch (cornflour), optional, as needed
Equipment
- Large nonstick skillet
- Large mixing bowl
- Shallow bowl for soaking bread
- Cutting board or clean work surface
- Knife for removing bread crusts
- Silicone-tipped tongs
- Instant-read meat thermometer
- Serving plate
- Spoon for optional gravy
- Small bowl for optional cornstarch slurry
- Measuring cups
- Measuring spoons
- Skillet lid, optional for reheating
Method
Make the Slavinken
- Soak the bread in cold water for 5 minutes, then squeeze out the water thoroughly.
- Beat the egg in a large mixing bowl with black pepper, nutmeg and a little salt if needed. Omit the added salt if the bacon is very salty.
- Add the squeezed bread to the egg, then add the ground pork and mix by hand until combined. Divide into 16 equal portions and shape each into a short rectangular roll.
- Lay 2 bacon strips lengthwise on a clean work surface, slightly overlapping. Lay a third strip crosswise over them. Add a pork roll where the strips cross. Fold the crosswise strip over the short ends, then wrap the lengthwise strips around the roll and press the ends firmly against the filling. Repeat with the remaining pork and bacon.
- If using dried parsley, press a little onto the 2 short ends of each roll.
- Heat a large nonstick skillet over medium heat. Add a little butter or lard if needed, then add the slavinken with the bacon seams facing down. Cook in batches if necessary, leaving room to flip them.
- Cook for about 5 minutes, then flip and cook for about 5 minutes more, gently rolling them onto their sides as needed to brown the bacon. Lower the heat if the outside browns before the filling cooks through. Check each roll with an instant-read thermometer and continue cooking until the center reaches 160°F (71°C). Transfer to a serving plate.
Prepare Optional Pan Gravy
- Pour off excess fat from the skillet, leaving a little with the browned cooking juices. Add a splash of water or milk, then heat while stirring and scraping up the browned bits.
- For thicker gravy, mix a little cornstarch with cold water or milk in a small bowl, stir it into the skillet and simmer until thickened. Taste before adding salt.
- Serve the slavinken hot, with the optional gravy and your choice of sides.
Notes
- This recipe makes 16 slavinken, enough for 8 servings with side dishes.
- The approximate cooking time is per batch. The filling must reach 160°F (71°C); add cooking time as needed for doneness and additional batches.
- Use regular-cut streaky bacon for easier wrapping.
- Refrigerate cooked leftovers promptly and eat within 3 to 4 days. Reheat to 165°F (74°C).
- Freeze individually wrapped uncooked slavinken or cooked rolls in an airtight container for up to 1 month for best quality. Thaw fully in the refrigerator before cooking or reheating.