Salted Egg Pork Roulade
Level
difficult
Cooking
45 min
Preparation
45 min
Ingredients
Servings
2
Shoulder Butt | 250 g |
Salted Egg Yolk mashed | 1 |
Parsley Leaves | |
Asparagus | 1⁄2 cup |
Tomatoes | 3 |
Cooking Oil | 1 tsp |
Olive Oil | 1 tbsp |
Butter | 1 tbsp |
Salt | 1 pinch |
Pepper | 1 pinch |
Butcher Strings |
How to cook
Prepare shoulder butt
- Use a tenderizer to tenderize the pork. Flatten out the pork and apply a thin layer of olive oil.
- Rub and coat the pork with the salted egg yolk. Afterward, season with salt and pepper and leave for 15 minutes.
- Take one end of the pork, roll it up and secure the pork roll using butcher strings.
- Preheat the oven to 180°C.
- Bake for approximately 20-30 minutes until edges are golden.
- Leave to cool completely on wire racks.
Cook vegetables
- Add oil to the pan.
- Once the oil is hot, the pan sears the asparagus and tomatoes with butter.
Assemble & serve
- Plate the meatloaf beside the asparagus and tomatoes and serve.
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