Pork Ruletiki With Mushroom Sauce – Свиные Рулетики с Грибным Соусом
Pork tends to be very dry but if you choose the right cut of meat and the right cooking technique, you can have juicy, succulent meat full of bold flavor. Russians have an obsession with roulettes and rolls of all kinds. This is a very typical recipe, stuffing thinly pounded pork with carrots and pickles. Paired with a creamy mushroom sauce, this is a fantastic pairing, speaking to most Slavic souls.
By browning the meat and then braising it in a mushroom sauce, the meat is so juicy and tender and soaks in the mushroomy goodness of the sauce. I can picture myself in a peasant izbushka (cabin),getting ready to enjoy these ruletiki straight from the brick oven, but it looks so elegant that I think my ancestors would have honored this meal by serving it on holidays and weddings too.
Yields: about 10 small pork rolls
Ingredients:
1-1 1/2 lbs pork (boneless short ribs, or shoulder)
salt, pepper
ground coriander
1 carrot, peeled
2 pickles
kitchen twine
Sauce:
1 small onion, minced
1 oz dry porcini mushrooms
1 Tablespoon flour
1 1/2 cups of broth
1/4 cup heavy cream
1 heaping Tablespoon sour cream
Pour about 1/2 cup of boiling water over dry mushrooms. Allow them to stand for about 5-10 minutes, until the mushrooms have softened. Chop the mushrooms finely. 
Drain the mushroom liquid through a paper towel or coffee filter and save. Set aside and prep the onion for the sauce as well.
Cut the pork into cutlets. Flatten with a meat mallet into thin cutlets, about 1/4 inch in thickness. Season on both sides with salt, pepper, ground coriander. I also like to use McCormick’s Montreal chicken seasoning. Cut the carrot and pickles into 1/4 inch thick matchsticks, about 2 inches in length. 
Place 2-4 pieces of carrot and pickles in the center of each cutlets. 
Roll up tightly, widthwise. Tie them up with kitchen twine. 
Heat 2 Tablespoons of oil in a skillet over high heat. Sear the pork rolls until brown on all sides. 
Set aside. 
In the same skillet, melt 1 1/2 Tablespoons of butter. Add the onion, mushrooms, season with 1/4 teaspoon of salt. Cook on medium heat until tender, 5-7 minutes. 
Add the flour and mix in until all the flour is incorporated. 
Add the broth and the reserved mushroom liquid, whisking constanly to prevent lumps. Nestle the pork ruletiki in the sauce, braise for about 20 minutes. 
The pork will be really tender and juicy. The sauce will reduce and thicken into a velvety sauce. Add the heavy cream and sour cream off the heat.
9 Comments
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Natasha of NatashasKitchen.com
Oh my gosh that looks so good and unique. The sauce looks perfect. I always work up an appetite when I visit your blog!
Mary
Do you use sweet or dill pickles. I have pork loin in the freezer could I use that?
olgak7
I use dill pickles, Mary, and yes, you can use pork loin.
Inna
Hi Olga! This dish looks so good I want to make it for Christmas lunch. I have a question about reheating it. Does it taste good the next day? Since I am cooking all the food for Christmas the day before I am concerned if it will taste good if I will reheat it before serving. Thanks!
olgak7
Hi Inna,
You can reheat them, but only if you use the pork meat that I specify in the recipe. If you use pork loin, the meat may be dry when reheated. Otherwise, it should work well. You might have to thin out the gravy a bit when reheating, but that’s really easy, just add a bit of water or broth to it and whisk.
Tina
By shoulder, do you mean shoulder butt?
I am also making this for a party and will have to reheat it, so I am worried about it becoming try after I reheat it. thank you in advance =)
olgak7
Yes, Tina, it’s the same thing.
It should still be good reheated. That cut of meat is usually really tender when cooked for a long time.
Jackie Reynolds
Hi, I just love the recipes, photos, and the stories that you tell. My Great-Grandmother was from an area around Moscow, she came to America in 1908. My Great-Grandfather was from the Ukraine. It’s nice to be able to try these dishes since my relatives didn’t write any of her recipes down. I was wondering if you had ever heard of a thick and creamy rice casserole side dish. Also looking for fruit filled (jam) cookies. Several of the older relatives were trying to describe both of these last year, would love to surprise them. We try to make some Russians dishes for our family reunion so that everyone can experience them. I made your Plov for my dad on Father’s Day and he enjoyed that. He said he remembers eating that along with duck.
olgak7
Thank you so much for sharing, Jackie. I am always so fascinated with stories of our ancestors. It’s so much fun to think about the people that we came from.
Is the creamy rice casserole sweet or savory? There are a lot of different rice casserole recipes. The same goes with jam filled cookies. Were they soft, buttery, crisp? Also, what shape were the cookies?