John Myers
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Roulade from Havelland Apple Pork
The perfect roulade from havelland apple pork recipe with a picture and simple step-by-step instructions.
Dressing:
- 4 Pc. Granny Smith apples
- 10 Pc. Mini apples
- 1 Pc. Lemon
- 250 g Frozen spinach
- 2 tbsp Mustard
- 2 tbsp Honey
- Salt
- Pepper
- Olive oil
- White balsamic vinegar
Breading:
- 2 Pc. Eggs
- 125 g Panko flour
- Boil the pig’s head in water with a little salt for 30 minutes (depending on the size of the pig’s head).
- Pat the spinach dry with paper towels. Drain the cooked head in a kitchen sieve and let cool down briefly. The head still has to be processed warm otherwise the roulade will not gel. Spread the still lukewarm head flat and cut off any excess fat and create a smooth surface.
- Salt and pepper the head, spread the spinach over half the head and roll it into a roulade on the shortest side. Wrap the roll in cling film and then wrap it in aluminum foil. Chill in the refrigerator for at least 1 hour.
- In the meantime, put the mini apples in a saucepan, pour water on the saucepan so that the apples are just covered. With salt, sugar and 2 tablespoons. Bring the white balsamic vinegar to the boil. The apples should still be firm to the bite.
- Make a dressing from the dressing ingredients and set aside.
- Prepare a breading line. Take the pork roulade out of the fridge, unwrap it and cut it into thin slices. Season and bread the slices and fry them in olive oil until golden brown on both sides.
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