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🍽️ Mushroom Roulade Made from Pork Belly

1123 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 clove of garlic
• 400 g mixed mushrooms (e.g. button mushrooms, chanterelles, porcini)
• 5 tbsp vegetable oil
• 75 ml dry red wine
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped rosemary
• salt
• pepper (from the mill)
• 1 kg pork belly (kitchen-ready, without rind)
• 2 bay leaves
• 2 cloves
• 2 allspice berries

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the shallot and the garlic.
3. 3. Clean the mushrooms and chop them into small pieces.
4. 4. Heat 2 tablespoons of oil in a pan.
5. 5. Sauté the shallot and garlic until translucent in the hot oil.
6. 6. Add the mushrooms to the pan.
7. 7. Deglaze the pan with the wine.
8. 8. Stir the herbs into the mushroom mixture.
9. 9. Season the filling with salt and pepper.
10. 10. Simmer the mushroom filling over medium heat for about 5 minutes.
11. 11. Preheat the oven to 180 degrees Celsius.
12. 12. Select the upper and lower heat setting.
13. 13. Wash the pork belly thoroughly.
14. 14. Pat the pork belly dry with a kitchen towel.
15. 15. Salt and pepper the inside surface of the meat.
16. 16. Spread the mushroom mixture evenly over the pork belly.
17. 17. Roll up the pork belly tightly.
18. 18. Secure the roulade with kitchen twine.
19. 19. Add the remaining oil to a roasting pan.
20. 20. Season the outside of the meat with salt and pepper.
21. 21. Place the roulade into the roasting pan.
22. 22. Add the remaining spices to the roasting pan.
23. 23. Roast the meat in the oven for about 1.5 hours.
24. 24. Turn the meat occasionally while roasting.
25. 25. Add a little water if necessary.
26. 26. Remove the roast from the oven.
27. 27. Remove the kitchen twine from the roulade.
28. 28. Slice the roast into pieces.
29. 29. Serve the slices on pre-warmed plates.

Nutrition per serving

• kcal: 1123
• Protein: 39 g · Fett/Fat: 107 g · Carbs: 2 g