Gastronomixs

Pork loin rouleau with baharat

This is a pork fillet roulade with a farce made from the cut-offs. Flavoured with baharat, a spice mixture used in Middle Eastern cuisine.

Creation by Bouke Jan van der Veen

Pork loin rouleau with baharat

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Ingredients

1

kg

pork fillet

750

g

pork rib cut-offs

150

g

egg yolks

500

g

caul fat

 

 

salt, pepper, and baharat spices

20

g

butter

Preparation method

  • Rinse the caul fat in cold water.
  • Cut the fillet into slices 2cm thick and then cut them through almost to the end to create a double fillet.
  • Place on plastic film and flatten evenly until 5mm thick all over.
  • Then make a farce from the cut-offs by grinding them finely in a food processor or blender. Make sure the meat does not become warm!
  • Add the egg yolk and season well with salt, pepper, and baharat spices.
  • Transfer the farce to a piping bag and pipe a thick line of farce over the entire width of the fillet slices. Spread the farce out over the entire piece of meat using a pallet knife.
  • Spread out the caul fat on a chopping board and place the farce-covered meat on top. First roll up the meat into a neat roulade and then roll it up tightly in the caul fat.
  • Tie off the ends with butcher's twine.
  • Pan-fry the roulade in butter until golden brown.
  • Cook in an oven at 200°C until the centre reaches 70°C.
  • Leave the meat to rest for ten minutes and then cut to the required size. 

Serving suggestions

  • As a component in an entremets or main course, e.g. with components of potato, celeriac, lentils, and a red wine sauce.

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