Home · Recipes · Gourmet Specialties · Pork

Pork Roll "Seville"

4 servings

Ingredients

• 600 g Pork cutlet (thin)
• 30 g butter
• 1 Stk Onion
• Parsley (nach Bedarf)
• 200 g pork (ground)
• 1 Stk Egg
• 1 Prise Salt
• 1 Prise Pepper
• Flour (nach Bedarf)
• 80 g Fat (for browning)
• broth (nach Bedarf)
• 0.12 L sour cream
• Lemon juice (nach Bedarf)
• 30 g butter (for vegetables)
• 150 g Pearl onions
• 4 Stk Tomatoes (small)
• Saffron rice (nach Bedarf)
• ham (diced) (nach Bedarf)

Instructions

1. Finely chop an onion and some parsley and sauté until light yellow in 30 g butter and let cool.
2. Mix well with 200 g ground pork, salt, pepper, and an egg.
3. Spread the filling on four large, thin pork schnitzel (approximately 150 g each), roll tightly and secure with kitchen twine or toothpicks.
4. Season the rolls with salt, dust with flour and brown lightly in 80 g hot fat.
5. Add broth as needed, cover and braise until tender.
6. Remove the finished rolls, remove the fasteners and arrange on plates.
7. Whisk 0.125 l sour cream smoothly with some flour, stir into the remaining pan juices and bind the sauce.
8. Season with salt and lemon juice, bring briefly to a boil and pour over the meat.
9. In 30 g butter, stew 150 g raw peeled pearl onions until translucent.
10. Peel four small tomatoes, quarter them and add together with finely chopped parsley and briefly brown.
11. Place the vegetables over the rolls.
12. As an accompaniment, mix steamed saffron rice with ham cubes and serve separately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.