Pork loin cut into chops of average thickness of 0.5-0.7 mm, thinly beat.
Cucumbers cut into small strips or grate on a large grater, drain the excess liquid. Finely chop the onion, fry in vegetable oil, add cucumbers, fry for 2-3 minutes until the filling is dry, transfer to a plate, cool.
Grate the hard cheese.
Roll the raw fat in a meat grinder, add salt and pepper. You can use a ready-made spread of salted lard, pepper and garlic from the store.
Classic "Cucumbers" are prepared without filling, for this purpose, add salt and pepper to the meat, taking into account the salinity of the fat. Then grease the meat with a thin layer of fat (which will give juiciness to a dry loin), roll up a cucumber, and seal it with your hands.
For cucumbers with filling, season the beaten meat with salt and pepper (taking into account the sharpness and salinity of the cucumbers), then grease with fat. On the edge of the chop, put a portion of fried cucumbers with onions, grated cheese, roll a cucumber, seal with your hands.
To form rolls-the cucumbers from each chop. Choose the cooking option to your taste!
Roll in flour, shake off excess flour.
Heat the vegetable oil in a frying pan and quickly fry the rolls until they are brown.
Put the fried rolls in a slow cooker (saucepan), pour in a little water or broth, and bring to readiness. I used a slow cooker, "Stewing" mode for 15-20 minutes. Before serving, it is convenient to leave the dish in a slow cooker, it will keep warm and juicy.