Salted Egg Pork Roulade
Search
Shopping cart
Cart
Recipe cover image

Salted Egg Pork Roulade

Recipe info icon

Level

difficult

Recipe info icon

Cooking

45 min

Recipe info icon

Preparation

45 min

Ingredients

Servings

2
Shoulder Butt
250 g
Salted Egg Yolk
mashed
1
Parsley Leaves
Asparagus
12 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.
Shop ingredients