John Myers
Classically Filled Pork Roulades
The perfect classically filled pork roulades recipe with a picture and simple step-by-step instructions.
- 4 Pork roulades
- 100 g Bacon cubes
- 6 Gherkins
- 2 Onions
- 4 tablespoon Mustard
- Fleur de sel
- Pepper colored coarse
- Kitchen twine
- And then something else
- Cucumber water
- 1 teaspoon Cucumber cubes
- 1 teaspoon Onion cubes
- 1 teaspoon Bacon cubes
- 2 Bay leaves
- Allspice grains and juniper berries
- 0,5 liter Broth
- Cornstarch to thicken if you like
- Peel and finely dice the onions, dice the cucumber and bacon. Wash the roulades and dry them properly. Now season with salt and pepper, brush with mustard, cover with the cucumber and bacon and roll together with kitchen twine.
- Now fry in a nice brown all around in the pan a little at half time, add the cucumber cubes and the onion cubes and the bacon cubes and with roasting now add the spices with a little broth and cucumber water and cook on a low flame for about 90 minutes until soft, the cooking time depends on the size of the roulades
- After cooking, remove the spices and thicken with a little dark sauce thickener or cornstarch. Season again if necessary with a little mustard and pepper, remove the kitchen twine from the roulades and serve with red cabbage and potato dumplings.
- The pictures show 4 roulades 2 we ate right away, the others I frozen are later.
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