Pork Fillets Wrapped in Bacon with Rice

For the bacon-wrapped pork fillets, bring one cup of rice to a boil with two cups of water and dissolve 1 tsp of salt or soup powder in it.

Turn the heat to low and let the rice simmer for 15-20 minutes. Season the pork lung roast with salt and pepper and wrap it in bacon.

Cut the flesich into pieces about 2 cm thick and fry them in a hot pan with a little oil until golden brown on both sides.

Pour some water over the roast residue and season with salt, pepper and a little caraway.

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