John Myers
House-style Pork Roulade
The perfect house-style pork roulade recipe with a picture and simple step-by-step instructions.
- 4 Discs Pork roulades
- 1 small head White cabbage
- 6 piece Carrots
- 2 piece Onions
- 8 Discs Bacon
- 8 Discs Mustard
- 8 Discs Salt and pepper
- Twine / roulade needles
- Frying fat
- Celery
- 1 liter Meatsoup
- 2 leaves Bay leaves
- 6 Grains Pimento
- 100 g Leek rings
- 1 Diced Onion
Prepare the roulades
- Beat the meat slices, then coat the salt and pepper with medium-hot mustard and top with bacon. Finely dice the onions, grate the carrots and the cabbage separately with a kitchen machine. Spread the onions on the roulades, then a layer of white cabbage and a layer of carrots. Then wrap the roulades and secure them with thread or needles.
- Cooking roulades: Heat the fat in a casserole, fry the roulades all around and remove them. Toast the celery cubes, leek rings, allspice and bay leaves, onion cubes in the fat. Add the meat stock and the roulades and cook covered for about 45 – 60 minutes on a medium flame.
- Sauce: Take out the roulades after they are done and keep warm. Remove laurel and allspice. Finely puree the frying stock with the magic wand. Season the sauce to taste and bind with a dark sauce thickener.
- Go with boiled potatoes (I presume preparation) Raw vegetable salad (white cabbage and carrots) or vegetables (mixed beans with beans)
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