Slavink (Dutch Bacon-Wrapped Meat Roll)

• 1 medium Yellow onion
• 20 g Unsalted butter
• 250 g Minced pork
• 250 g Minced beef
• 1 Egg
• 50 g Breadcrumbs
• 2 tsp Dijon mustard
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 12 slices Streaky bacon
• 300 ml Chicken stock

1. Peel and finely chop the onion. Melt the butter in a large frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Tip into a mixing bowl and leave to cool for 5 minutes.
2. Add the minced pork, minced beef, egg, breadcrumbs, Dijon mustard, fine sea salt and black pepper to the bowl. Mix well with a wooden spoon until evenly combined. Divide into 4 portions and shape each into a firm sausage shape.
3. Wrap each meat roll with 3 slices of streaky bacon, overlapping slightly so the meat is covered. Return the pan to a medium-high heat. Add the rolls seam-side down and sear for 6 to 8 minutes, turning, until the bacon is browned all over.
4. Pour in the chicken stock and bring to a gentle simmer. Reduce the heat to low, cover, and cook for 12 to 15 minutes, turning once, until the rolls are cooked through and the bacon is crisp. Transfer the rolls to a warm plate to rest while you finish the gravy.
5. Increase the heat to medium and simmer the pan juices for 3 to 5 minutes until slightly reduced and glossy, scraping up any browned bits. Taste and adjust with a pinch more fine sea salt and black pepper if needed. Serve the slavinken with the pan gravy spooned over.

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