Pork roulades Chinese style

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat the escalopes slightly flat and spread each with a tablespoon of soy sauce. Wash the soy sprouts and allow to drain. Clean and wash the leek and cut into thin rings. Clean, wash and quarter the bell peppers and cut them into narrow strips.

2. 2

   Mix the vegetables, spread a good half on the meat slices, roll them up and pin them with roulade needles or wooden skewers. Heat 4 tablespoons of oil in a saucepan. Brown the meat well all around.

3. 3

   Pour on 1/2 litre of water and braise the roulades covered at medium heat for about 1 hour. Heat the rest of the oil in a pan and fry the rest of the vegetables for about 5 minutes. Remove the roulades from the pot and keep warm.

4. 4

   Season the sauce with vinegar, sugar and the rest of the soy sauce. Mix starch with some water, stir into the sauce and bring to the boil. Arrange the roulades on the vegetables. Add the sauce separately.