Pork Rolls

Pork Rolls © kvalifood.com

Pork rolls are a solid Danish everyday dish where slices of lightly salted pork belly are rolled up with mustard and sage, browned and slowly simmered in stock until completely tender. The gravy is made directly in the pot from the cooking juices. It’s proper comfort food — simple and flavourful.

Ingredients

Directions

Prepare the rolls

Remove the rind from the pork if still attached. Lightly flatten the slices with the heel of your hand. Spread a thin layer of mustard on each slice and grind a little pepper over. Place half a sage leaf on each slice. Roll the pork up tightly and secure with a toothpick or meat pin.

Brown the rolls

Heat a heavy-bottomed pot. Brown the pork rolls in their own fat on all sides until they have a golden surface. Pour the stock into the pot and put the lid on. Lower the heat and let the rolls simmer for 45–60 minutes until completely tender.

Make the gravy

Remove the rolls and discard the toothpicks. Skim excess fat from the juices. Mix the cornflour with 1 tbsp cold water and whisk it into the hot juices. Add a little gravy browning if you want a darker gravy. Bring the gravy to a boil for a couple of minutes, stirring. Season with salt and pepper.

Serving

Return the pork rolls to the gravy and heat through. Serve with mashed potatoes and a green salad.

Notes

• The pork slices should be free of cartilage and rind so they can be rolled properly. Ask the butcher to cut them to size.
• Sage has a strong flavour, so use it sparingly. Half a leaf per roll is plenty.
• Instead of sage you can use a small sprig of thyme or lemon balm inside the rolls.
• The gravy can be enriched with a splash of cooking cream and a little redcurrant jelly for a rounder flavour.
• The rolls can also be browned in a pan and then transferred to the oven at 320°F (160°C) for about 1 hour.

• Classic-Danish-Recipes
• Pork
• Dinner