I served this for my annual solstice dinner party. I made two 1 kg roulades for 10 people and had leftovers.
Six servings
1 kg pork flank, shoulder, or loin. See cutting directions below. It should be a shape that can be cut to a large rectangle.
100 g dried apricots
100 g prunes
1/2 l water
salt
pepper
1 vanilla bean
OR
1 tsp vanilla extract
1/2 tsp ground cardomom, freshly ground, if possible
1/2 tsp ground nutmeg
butcher's twine
1-2 star anise
OR
1/2 tsp ground anise, or whole or ground fennel
Cut as straight as possible, staying at 1/2 inch from the bottom when you get near the end, fold it open and continue.
https://photos.app.goo.gl/7J5NgD7EzeObbqTF3
I hope that made sense. Have a look at the photos here.
Roll the meat up "empty" to make sure it will make a neat roulade. If necessary, trim some of the meat and add it where there is meat missing (If one side of the roll is thinner).
1kg = 1 kilogram, approximately 2.2 pounds.
1l = 1 litre, approximately 1.1 U.S. liquid quarts
100 g = 100 grams, approx. 0.22 pounds, approx. 3.5 ounces
Note, tsp and tblsp are not the standard measures. They are the teaspoons and tablespoons found in your cutlery drawer
Six servings
1 kg pork flank, shoulder, or loin. See cutting directions below. It should be a shape that can be cut to a large rectangle.
100 g dried apricots
100 g prunes
1/2 l water
salt
pepper
1 vanilla bean
OR
1 tsp vanilla extract
1/2 tsp ground cardomom, freshly ground, if possible
1/2 tsp ground nutmeg
butcher's twine
1-2 star anise
OR
1/2 tsp ground anise, or whole or ground fennel
- Soak the apricots and prunes separately until soft. They may take different amounts of time.
- Drain the apricots and prunes and save the soaking water.
- Cut the meat into a large rectangle.
- Start at the long edge about 1/2 inch from the bottom.
Cut as straight as possible, staying at 1/2 inch from the bottom when you get near the end, fold it open and continue.
https://photos.app.goo.gl/7J5NgD7EzeObbqTF3
I hope that made sense. Have a look at the photos here.
Roll the meat up "empty" to make sure it will make a neat roulade. If necessary, trim some of the meat and add it where there is meat missing (If one side of the roll is thinner).
- Mix the cardamom, nutmeg, and vanilla with the prunes and apricots. If using a vanilla bean, cut it in half and scrape out the the beans.
- Put some salt and pepper on the meat.
- Spread the fruit and spices over the meat.
- Roll the meat from a short end.
- Tie it with butcher's twine or fasten with poultry needles.
- Put the meat in an oven proof pan, "seam" side down.
- Add an inch or so of fruit soaking water and water to the pan.
- Add the star anise, anise, or fennel to the water in the pan.
- Put the pan in the middle of a cold oven.
- Bake for approximately 1 1/2 hours at 180 degrees C (~350 degerees F).
- Check if the meat is done by sticking a poultry needle into the meat. The juices should be clear.
- Take the roulade out of the oven and let it rest for 20 minutes covered with foil.
- Deglaze the pan and make a gravy or sauce.
- Carefully remove the butcher's twine or poultry needles from the roulade.
- Slice and serve.
1kg = 1 kilogram, approximately 2.2 pounds.
1l = 1 litre, approximately 1.1 U.S. liquid quarts
100 g = 100 grams, approx. 0.22 pounds, approx. 3.5 ounces
Note, tsp and tblsp are not the standard measures. They are the teaspoons and tablespoons found in your cutlery drawer
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