Pork Roulade with Rosemary Potatoes and Currants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,010 cal. | (96 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 167 g | (144 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,928 mg | (48 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 57.9 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the roulade
- 1 ⅕ kilograms Pork belly (without rind)
- salt
- freshly ground peppers
- 2 Tbsps dried marjoram
- 1 onion
- 4 Tbsps olive oil
- 250 grams ground pork
- 100 grams Walnut
- 50 grams dried Currants
- 1 egg
- 30 grams breadcrumbs
- 2 Tbsps chopped Fresh herbs (thyme and rosemary)
- For the garnish
- 800 grams new potatoes
- 4 Tbsps olive oil
- 2 Tbsps chopped Fresh herbs (thyme and rosemary)
- Currants (for garnish)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
For the roulade: Rinse pork belly, pat dry and season with salt on the inside, pepper and sprinkle with marjoram. Peel onion, coarsely chop and fry in 2 tablespoons of hot oil until translucent. In a bowl, combine cooked onion, ground meat, coarsely chopped nuts, currants, egg and breadcrumbs. Season with salt and pepper. Place on the meat, flatten, roll and tie with kitchen twine. Place remaining oil in a roasting pan. Season outside of pork belly with salt, pepper and herbs, put in the roasting pan and roast in the oven for about 1.5 hours. Check meat from time to time and, if necessary pour in some water.
For the garnish: Rinse and halve potatoes and mix with olive oil. Season with salt and pepper and place on a greased baking sheet in the oven with the meat. Bake until golden brown about 35 minutes. During the last 5 minutes, mix in herbs. Remove meat from oven, remove kitchen string and cut into slices. Serve with the potatoes and currants.
