Asturian pork roulade

Posted on Sep 23rd, 2024

by Joseph Bicknell

Categories:

Poultry Recipes

Last Updated on October 15, 2024

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A slab of pork shoulder filled with a mixture of poultry liver, bacon, egg onion …..

Ingredients:

500 g boneless pork shoulder 40 g of butter 1 dl of white wine smooth flour ground pepper salt Food: 100 g of poultry liver 60 g of breadcrumbs 30 g bacon 1 pk small onion 1 pc eggplant 1 tbsp white wine 1 tbsp capers parsley rosemary

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salt

Procedure:

1. Cut the pork shoulder into a slab, split it widthwise
2. Salt, pepper, rub with stuffing, roll into a roulade, wrap with thread and coat in plain flour
3. Place the roulade in melted butter, pour wine and a little water over it and put it in a very hot oven (200 °C) and bake
4. After a while, reduce the heat and bake the roulade until tender, basting it occasionally with the juices and basting it with water as needed. Prepare the stuffing: Boiled potatoes and vegetable salad.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.