Savoury Rolled Roast with Wild Garlic | The Petromax Recipe
A rolled roast is perfect for special occasions. Not only does it look delightful, but also does the composition of the filling impart individual flavour to each rolled roast and can be adapted to any taste. In this recipe we show you how you smack a cunning wild garlic-pretzel filling into your rolled roast and accomplish the very best result on the table with preparation in the Dutch Oven.
- 500 g pork loin
- 8 pork roulade (each 150 g)
- 10 pork belly slices (smoked)
- 150 g pork belly (diced)
- 1 onion (large)
- 16 wild garlic leaves
- 6 pretzel rolls
- 2 eggs (large)
- 250 ml milk
- 1 white cabbage (medium-sized)
- 5 carrots
- 1 leek
- 1 celery
- salt and pepper
- 1 tsp. paprika powder
- 1 tsp. marjoram
- 1 tsp. caraway
- 8 bay leaves
- cling film
1. Dice pretzel rolls and soak in milk.
2. Dice the onions and roast with diced pork belly in a pan, then add to the soaked pretzel rolls. Mix in the eggs and knead to a dough. Salt as desired and let it rest for 30 minutes.
3. Pepper the pork loin, wrap in pork belly slices and roast in the pan.
4. Spread cling film, cover with 8 bay leaves and place the dough on top. Place the wrapped pork loin on top and roll up the dough (Note: Remove the cling film afterwards).
5. Spread another piece of cling film and cover with spices and wild garlic leaves. Place the roulades on top, forming a square, season again and roll up. Remove the cling film and tie well with thread.
6. Cut the white cabbage, carrots, spring onions and celery into small pieces and roast everything in the Dutch Oven. Place the tight rolled roast on top of the vegetables and let it cook for 1.5 hours, with closed lid. Add some vegetable stock if needed.
|Number of persons:||8 People|
|Number of briquettes:||20|
|Briquettes on top:||12|
|Level of difficulty:||Difficult|