Stuffed Pork Roll (Pork Roulade)

Yield

• 3–4 servings

Total Time

• Prep: 20 minutes
• Cook: 60–75 minutes

Ingredients

Pork

• 700g pork belly or pork loin (butterflied flat)
• Salt & black pepper

Filling

• 3 cloves garlic (minced)
• Fresh herbs (parsley, rosemary, thyme)
• 50g breadcrumbs
• 30–50g cheese (optional, mozzarella/parmesan)
• Olive oil

Flavor Boost

• 1 tbsp mustard or pesto (optional)

Instructions

Step 1: Prepare Pork

• Butterfly and flatten evenly
• Season generously with salt & pepper

Step 2: Add Filling

• Spread garlic, herbs, breadcrumbs, cheese
• Drizzle olive oil
• Optional: thin layer of mustard/pesto

Step 3: Roll & Tie

• Roll tightly into a log
• Tie with kitchen string to hold shape

Step 4: Sear

• Brown all sides in a hot pan

Step 5: Roast

• Transfer to oven at 180°C (350°F)
• Roast 45–60 minutes (until internal temp ~65–70°C)

Step 6: Rest & Slice

• Rest 10 minutes
• Slice into rounds (you get that spiral look)

Flavor Profile

• Juicy, savory pork
• Garlic + herb aroma
• Slight crunch from breadcrumbs
• Rich but balanced

Chef Tips

• Roll tight → clean spiral slices
• Don’t skip resting → keeps juices inside
• Use pork belly for more richness, loin for leaner result

Optional Upgrades

• Add spinach or sun-dried tomatoes inside
• Wrap with bacon for extra fat + crisp
• Brush with honey glaze for caramelized finish

Serving Ideas

• Roasted potatoes (like in the image)
• Simple salad to balance richness
• Mustard or gravy on the side

Overall Vibe

This is homey but elevated — looks impressive, tastes rich, but technique is actually manageable.