John Myers
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Pork Belly Rolls
The perfect pork belly rolls recipe with a picture and simple step-by-step instructions.
for the rolls
- 8 thin slices Pork belly
- Salt pepper
- 4 tbsp Mustard
- 4 dried Soft plums
- 150 g Sauerkraut
- 2 tbsp Oil
- 250 ml Dark beer
- 8 Juniper berries
- 1 Bay leaf as desired
for the sauerkraut
- 700 g Sauerkraut
- 1 Onion
- 5 tbsp Olive oil
- 2 tbsp Tomato paste
- 0,5 tbsp Honey
- 1 tsp Caraway seed
- 2 tbsp Dried cranberries
- Salt
- Pat the meat dry, flatten it if you like.
- Season with salt and pepper.
- 2 Place the slices next to each other and spread a thin layer of 1/2 tbsp mustard.
- Dice the plums and mix with the sauerkraut.
- Spread 2 tablespoons of the mixture on the meat slices.
- Wrap the meat into roulades and fix with wooden skewers.
- Heat the oil in a saucepan and fry the roulades in it.
- Deglaze with beer, add spices.
- Let everything stew over a low heat for about 60 minutes.
- Take out the roulades, if you like you can thicken the sauce with a little cornstarch, I personally prefer the gravy that way.
- For the sauerkraut, cut the onion into half rings.
- Heat the oil and fry the onion pieces in it until translucent.
- Add tomato paste to the onions and fry briefly.
- Add honey and caraway seeds.
- Mix in sauerkraut and cranberries, add a little salt.
- Heat while stirring and simmer, covered, over medium heat for 20 minutes.
- Serve meat rolls with the sauerkraut and possibly boiled potatoes.
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