Pork Belly Roulades
Ingredients
- Ingredients
- 4 slices Pork belly (1.5 cm thick)
- 2 Tbsps dried Tomatoes (chopped)
- 4 Tomatoes
- 200 grams crushed Tomatoes (Tetra Pak)
- 2 shallots
- 200 milliliters Beef broth
- 2 garlic cloves
- 2 rosemary
- 2 Tbsps parsley (chopped)
- 4 Tbsps olive oil
- Sea salt
- freshly ground peppers
Preparation steps
Rinse pork belly and pat dry.
Scald fresh tomatoes in hot water, rinse in cold water, peel, quarter, remove the stalks and chop.
Peel shallots and garlic and chop finely. Finely chop needles of a sprig of rosemary.
Sauté shallots and garlic in 2 tablespoons hot oil. Add tomatoes and dried tomatoes and cook while stirring. Let simmer 20 minutes over low heat until tomato pesto originates. Allow to cool slightly and season with salt and pepper. Spread around half on the pork belly slices. Roll up and secure with toothpicks. Season with salt and pepper and cook on all sides in a pan in remaining oil. Remove. To remaining pesto, add the crushed tomatoes and broth. Boil briefly, remove from heat, add parsley and pour in a baking dish. Set pork belly roulades and rosemary on top and simmer at 100°C (approximately 210°F) in a preheated oven for about 1 hour. Baste the roulades with the tomato sauce. Season sauce to taste and serve roulades with white bread as desired.
