Pork Roulades with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,795 cal. | (85 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 143 g | (123 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 2,176 mg | (54 %) | ||
| Calcium | 525 mg | (53 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 63.8 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the roulades
- 8 thin slices Pork belly
- 4 thin slices cooked ham
- 1 onion
- 1 generous pinch ground Caraway
- 1 tsp butter
- 80 grams cream cheese
- 1 Tbsp vegetable oil
- 200 milliliters Veal stock
- salt
- freshly ground peppers
- 4 Cherry tomatoes
- 2 Tbsps finely chopped rosemary
Preparation steps
For the vegetables, peel the carrots and parsnips and cut into long sticks. Cook all the vegetables (including beans) in melted butter for 3 to 4 minutes. Season with salt, pepper and sugar. Pour in the vegetable broth, cover and simmer about 10 to 15 minutes until al dente. Stir in the parsley.
For the mashed potatoes, rinse the potatoes and cook in boiling salted water for about 30 minutes. Bring milk to a boil and stir in the cheese. Drain the potatoes, peel and press through a potato ricer. Stir in the milk mixture and season with salt and nutmeg.
For the roulades, cut the ham slices lengthwise. Rinse the tomatoes, pat dry and cut in half. Peel the onion and very finely chop. Cook in melted butter until softened. Cool and mix with the cream cheese. Season with cumin, salt and pepper. Spread the cream cheese on the pork belly slices. Layer with the ham and roll up. Secure with toothpicks. Season the roulades with pepper. Heat the oil in a skillet and cook the roulades quickly on all sides. Pour in stock. Cover and simmer over low heat for about 15 to 20 minutes, until the pork belly is cooked. Season sauce with salt and pepper and thicken as desired. Cook tomatoes in a little butter until heated through.
Drizzle roulades with the sauce and serve with tomatoes, the vegetables and mashed potatoes. Garnish with rosemary.
