Fiery pork rolls in tomato and onion sauce

Ingredients for 4 servings:

• 800 g schnitzel meat
• 100 g cream cheese (must be Philadelphia!)
• 3 tsp sambal oelek
• 2 large onions
• 1 garlic clove(s)
• ½ tsp onion powder
• n. B. Herbs of Provence
• e.g. salt and pepper
• 3 tbsp tomato ketchup
• 150 ml water
• 1 pinch(s) of sugar
• n. B. cornstarch
• 2 tbsp oil

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for those who like it spicy

Cut the schnitzel into thin schnitzels. This works best if the meat has been frozen slightly beforehand. Wash, dry, and flatten the slices of meat. Mix together the cream cheese, sambal oelek, and onion powder. Spread the schnitzels on a board, season with salt and pepper, and spread with Philadelphia cream. Sprinkle with Provençal herbs and roll up. Secure the rolls with toothpicks and sprinkle with salt. Peel the onions and garlic clove. Cut both into very small cubes. Heat a tablespoon of oil in a large, deep, lidded pan and brown the meat rolls on all sides. Remove from the pan and reduce the heat slightly. Add a little more oil to the pan and fry the diced onions and garlic with a little sugar. They should brown slightly, but do not burn. Stir in the tomato ketchup and sauté briefly. Add the water, increase the heat again, and bring the sauce to a boil. Add the rolls, reduce the heat to low, cover, and simmer for 35 minutes. Baste the rolls with the sauce occasionally and turn them over. After 10 minutes of simmering, check the salt content of the sauce and season to taste. Add more salt if necessary. Then remove the meat from the pan and finish the sauce. If there is too little sauce, add more water. There should still be about 1 tablespoon of the cream cheese sambal oelek mixture left. Stir this into the sauce, season with salt, pepper, and Provençal herbs. If desired, mix cornstarch with cold water to thicken the sauce slightly. Bring to a boil once, return the rolls to the sauce, and let simmer for another 5 minutes. Serve with mashed potatoes, noodles, or spaetzle.