Asian pork roulades

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Coarsely dice prunes. Peel ginger and chop finely. Heat 1 tablespoon of oil in a small pot. Briefly sauté plums, ginger, cloves, star anise and sugar in it. Add 150 ml water, cover and simmer for about 20 minutes, stirring occasionally. Remove cloves and star anise, puree the sauce.

2. 2

   Finely chop the coriander, except for a little bit for garnishing. Add to the sauce. Season sauce with salt and let it cool down. Place the roulade meat next to each other on the work surface. Salt and evenly spread half of the plum sauce on each slice, 3/4 of the way through. Roll up the meat. Mix Sambal Oelek, 1 pinch of salt and 1 tablespoon of oil and brush the roulades with it. Place the rolls in a bamboo basket or steamer pot and steam over boiling water for 15-20 minutes. Add 100 ml of water and soy sauce to the remaining plum sauce and reduce slightly. Clean, peel and slice the carrots lengthwise. Clean and wash spring onions. Blanch the vegetables in sparkling salted water for 2 minutes, remove from the cooking water and keep warm.

3. 3

   Place the rolls in a bamboo basket or steamer pot and steam over boiling water for 15-20 minutes. Add 100 ml of water and soy sauce to the remaining plum sauce and reduce slightly. Clean, peel and slice the carrots lengthwise. Clean and wash spring onions. Blanch the vegetables in sparkling salted water for 2 minutes, remove from the cooking water and keep warm. Put the noodles in the salt water and cook for 3-5 minutes. Remove the rolls from the bamboo basket, cut them in half and serve with vegetables, sauce and noodles. Serve garnished with coriander leaves

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
72 g

FATS
9 g

PROTEINS
40 g