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Salted Egg Pork Roulade

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Level

difficult

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Cooking

45 min

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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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