Pork roulade in sweet-sour plum sauce
easy
60 mins
60 mins
Ingredients
- 4 thin pork cutlets (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs (10 g each) smoked streaky bacon
- 20 Soft plums dried
- 4 TABLESPOONS Oil
- 700 ml Vegetable broth (instant)
- 100 g Whipped cream
- 200 g Basmati rice
- 2 bundles (175 g each) Spring onions
- 2 TABLESPOONS shelled sesame
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp Sugar
- 7-10 Tbsp colourful kitchen yarn
Directions
- 1
Wash the meat, dab dry, and place them side by side on a large board. Season with salt and pepper. Cover with one slice of bacon and 2 plums. Roll up and tie up with a piece of kitchen string. Heat 2 tablespoons of oil in a casserole dish, fry the roulades in it vigorously while turning.
- 2
Add 12 plums, deglaze with 500 ml stock and cream, bring to the boil, cover and braise over medium heat for 40-45 minutes. Prepare rice in boiling salted water according to package instructions. Clean and wash spring onions and cut in half or in thirds depending on size. Tie them together with kitchen string to 4 packets. Heat 2 tablespoons of oil in a frying pan and gently fry the packs of spring onions. Deglaze with 200 ml broth and steam for 3-4 minutes. Roast sesame seeds in a pan without fat until golden brown, remove. Remove the roulades from the stock and keep warm. Bring the stock to the boil, stir in the sauce thickener, bring to the boil again and season with salt, pepper and sugar. Pour rice into a sieve.
- 3
Roast sesame seeds in a pan without fat until golden brown, remove. Remove the roulades from the stock and keep warm. Bring the stock to the boil, stir in the sauce thickener, bring to the boil again and season with salt, pepper and sugar. Pour rice into a sieve. Arrange a roulade, some sauce, rice and a packet of spring onions on plates. Sprinkle with sesame seeds. Add the rest of the sauce sprinkled with sesame seeds
Nutrition Facts
760 kcal
86 g
28 g
43 g
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