Pork roulades Japanese style

Ingredients for 4 servings:

• 4 pork roulades, each approx. 120-150 g
• 150 g peas, split or frozen
• 1 shallot(s), small, finely diced
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp wasabi paste, to taste
• 1 carrot(s), larger, peeled
• 1 stalk(s) celery, peeled
• 2 tbsp sesame oil, for frying
• 1 bunch of soup greens, chopped
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• 150 ml red wine
• 50 ml soy sauce
• 50 ml veal stock
• 1 tsp pepper (Szechuan), finely ground
• 1 tsp coriander, finely ground
• 1 tsp cardamom pod(s), seeds thereof, finely ground
• 1 tsp fresh ginger root, finely chopped
• 3 tbsp Mirin, possibly semi-dry or sweet sherry
• n. B. Salt
• n. B. sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Flatten the roulades between two sheets of cling film, trimming any bumps around the edges to create elongated rectangles. Cut these in half lengthwise. Blanch the peas. Sauté the shallot in oil until translucent, add the peas, and sauté gently with the soy sauce and mirin, if possible with the lid on, until softened. Then mix in the wasabi well and puree everything. The mixture should be smooth but still firm, like a paste. Let it cool. Cut the carrot and celery into sticks about 1 cm thick and trim to the width of the roulades. For 8 roulades, you will need 8 carrot and celery sticks; double the amount for thinner ones. Blanch these for 2-3 minutes, depending on the thickness, refresh in ice-cold water, and set aside. For the sauce, fry the soup vegetables in oil, mix in the tomato paste, then add all the other ingredients except the mirin and reduce by half, strain, then mix in the mirin and season with salt and sugar if desired. Lightly salt the roulades, spread the pea and wasabi paste on one side, place one or two carrot and celery sticks on each side and roll them up tightly, securing them with a roulade pin or tying them with kitchen string. Brown well on all sides in sesame oil, then add the sauce, place them next to each other and simmer gently with the lid on for 45 minutes, turning once halfway through the cooking time. Lift out the roulades, remove the pin or string and cut each one into bite-sized pieces like a sushi roll. Place these next to each other in the sauce with one opening facing up and serve. Serve with Japanese rice made according to my recipe from the database and vegetables of your choice.