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Six servings
1 kg pork flank, shoulder, or loin. See cutting directions below. It should be a shape that can be cut to a large rectangle.
100 g dried apricots
100 g prunes
1/2 l water
salt
pepper
1 vanilla bean
OR
1 tsp vanilla extract
1/2 tsp ground cardomom, freshly ground, if possible
1/2 tsp ground nutmeg
butcher's twine
1-2 star anise
OR
1/2 tsp ground anise, or whole or ground fennel
Cut as straight as possible, staying at 1/2 inch from the bottom when you get near the end, fold it open and continue.
Roll the meat up "empty" to make sure it will make a neat roulade. If necessary, trim some of the meat and add it where there is meat missing (If one side of the roll is thinner).
Note, tsp and tbsp are not the standard measures. They are the teaspoons and tablespoons found in your cutlery drawer
1 kg pork flank, shoulder, or loin. See cutting directions below. It should be a shape that can be cut to a large rectangle.
100 g dried apricots
100 g prunes
1/2 l water
salt
pepper
1 vanilla bean
OR
1 tsp vanilla extract
1/2 tsp ground cardomom, freshly ground, if possible
1/2 tsp ground nutmeg
butcher's twine
1-2 star anise
OR
1/2 tsp ground anise, or whole or ground fennel
- Soak the apricots and prunes separately until soft. They may take different amounts of time.
- Drain the apricots and prunes and save the soaking water.
- Cut the meat into a large rectangle.
- Start at the long edge about 1/2 inch from the bottom.
Cut as straight as possible, staying at 1/2 inch from the bottom when you get near the end, fold it open and continue.
Roll the meat up "empty" to make sure it will make a neat roulade. If necessary, trim some of the meat and add it where there is meat missing (If one side of the roll is thinner).
- Mix the cardamom, nutmeg, and vanilla with the prunes and apricots. If using a vanilla bean, cut it in half and scrape out the the beans.
- Put some salt and pepper on the meat.
- Spread the fruit and spices over the meat.
- Roll the meat from a short end.
- Tie it with butcher's twine or fasten with poultry needles.
- Put the meat in an oven proof pan, "seam" side down.
- Add an inch or so of fruit soaking water and water to the pan.
- Add the star anise, anise, or fennel to the water in the pan.
- Put the pan in the middle of a cold oven.
- Bake for approximately 1 1/2 hours at 180 degrees C (~350 degerees F).
- Check if the meat is done by sticking a poultry needle into the meat. The juices should be clear.
- Take the roulade out of the oven and let it rest for 20 minutes covered with foil.
- Deglaze the pan and make a gravy or sauce.
- Carefully remove the butcher's twine or poultry needles from the roulade.
- Slice and serve.
Note, tsp and tbsp are not the standard measures. They are the teaspoons and tablespoons found in your cutlery drawer