Pork roulade rustic


Preparation time: 45 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 45 min.

Pork roulade with mashed potatoes and cucumber salad.


For the roulades

  • 1000 g pig bone without bone
  • 250 g of bacon
  • hot mustard
  • Salt, pepper, hot pepper
  • Laurel, Allspice,
  • 1 tablespoon tomato paste
  • 1 bunch of root vegetables
  • 200 cl white or red wine dry
  • 1 pinch of sugar
  • 4 small onions
  • 1 large diced onion
  • 4 gherkins
  • 150 g of butter lard
  • Meatsoup
  • Sour sane

For the mashed potatoes

  • 800 g peeled potatoes floury cooking
  • 150 g butter
  • Salt, pepper, nutmeg
  • 1 egg
  • 250 g of milk



  1. Cut the pork comb into 4 thin buttered slices, and beat thinly between cling film. Salt the rolls, pepper and season with paprika. Brush the meat with spicy mustard and cover with thin pieces of pancetta.
  2. Peel and quarter the onions, quarter the cucumbers and spread on the meat. Now turn the pages from the roulades and roll them up carefully. Fix with toothpick.
  3. Fry the roulades vigorously with the butter lard. Remove the roulades, root vegetables with tomato paste, diced onions in the gravy and simmer vigorously, and then deglaze with the wine. Add the roulades and top up with meat stock. Add laurel, allspice and, if necessary, a bunch of fresh herbs (rosemary, thyme, lovage, etc.). When the roulades are cooked, set the sauce and refine with sour cream

Mashed potatoes

  1. Cook the potatoes, drain and leave to evaporate. Heat the milk, separate the egg.
  2. Finely squeeze the potato, butter, milk, nutmeg, salt, pepper and egg yolk and beat everything with a fork. Beat the egg whites until light and carefully fold under the puree.

For the court we serve cucumber salad.

Good Appetite.