
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.
Tried this recipe? Rate it!
Shop ingredients
You may also like
Prawn Noodles
Bak Ku Teh
Chanko Nabe (Sumo Hot Pot)
Choux Puffs with Aged Gouda and Truffle Cream
Butter & Egg Fried Rice with Chicken Fillet
Salted Egg Yolk Seafood Boil
Christmas Surprise Cookie Bites
Korean Army Stew, Christmas Edition
5.0 (3)Commoner-King Tteokbokki
Abalone Croquettes
Braised Golden Bridge waxed meat ee mian
Pork Shoulder & Mushrooms Red Wine Stew
5.0 (3)Berry Christmas Cookies
3.5 (2)Hokkien Mee
Chocolate Chips Peanut Cookies
Ban Mian
Merry Deviled Egg Macaroni Salad
Egg & Avocado Wrap Using Oven
Crispy Baked Salmon with Tartar Sauce
Easy & Healthy Tiger Roar Pen Cai