Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn’t become dry during cooking. Flank is a boneless, fatty part of the pork belly, it lies between the ribs and legs.

The only trick or difficulty to prepare stuffed pork flank is that you have to cut open the meat with a sharp knife to form a pocket where the stuffing will be filled. I know myself well enough not to start such a dangerous operation, so I decided to ask the butcher to make it instead of me.

The stuffing may vary depending on the season, limited only by your imagination. Now I chose to use mushroom and chicken liver, but it can be made from sausage, boiled eggs, ham, bacon, cheese, dried fruits or whatever you like. There is one thing you have to pay attention to, namely if you choose to use bread or bun as an ingredient, it must be stale otherwise the stuffing will be gooey.