Filled roast slices

Name: Filled roast slices
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1.25 kg detached pork chop; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs; 1 Onion; 1/2 bunch Chives; 150 g Remoulade (50 % fat); 2 Romaine lettuce hearts (approx. 70 g each); 30 g Tacochips, parsley and pickled peppers to garnish; 7-10 Tbsp wooden sticks

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1.25 kg detached pork chop
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs
1 Onion
1/2 bunch Chives
150 g Remoulade (50 % fat)
2 Romaine lettuce hearts (approx. 70 g each)
30 g Tacochips, parsley and pickled peppers to garnish
7-10 Tbsp wooden sticks

Directions

1
Wash the roast pork and pat dry. Season all around with salt and pepper. Place on a rack and push in a baking tray. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Then let it cool down.
2
For the tartar sauce, hard-boil eggs for 8-10 minutes. Quench cold and peel. Chop 2 eggs. Peel and chop the onion. Wash the chives and cut into small rolls. Mix chopped eggs, onion, chives and tartar sauce. Season with salt and pepper. Clean and wash the salad and pluck into small pieces. Cut the remaining eggs into slices. Cut the roast into thin slices.
3
Season with salt and pepper. Clean and wash the salad and pluck into small pieces. Cut the remaining eggs into slices. Cut the roast into thin slices. Spread the plucked lettuce and tartar sauce on top. Fold up the roast slices in a U-shape and fix them with wooden sticks. Garnish with tacochips, ice creams, parsley leaves and pickled peppers