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Pork Roulade

4 servings

Ingredients

• 1.75 kg pork breast or belly
• 2 tbsp salt
• 0.5 tsp saltpeter
• gherkin slices (a little)
• pickled tongue slices (a little)
• ground pepper (a little)
• cloves (a little)
• water (a little)
• onions (a little)
• bay leaves (a little)
• pepper for the broth (a little)
• whole spices (a little)
• thyme (a little)

Instructions

1. Debone 1½ to 2 kg of pork breast or belly, rub the meat with 2 tablespoons salt and ½ teaspoon saltpeter, roll it up, and let it rest in a cool place.
2. After 2 days, wash, pat dry, layer the inside with slices of gherkins and pickled tongue, sprinkle with a little ground pepper and cloves, roll up, and tie tightly in a cloth.
3. Slowly boil in water with salt, onions, bay leaves, pepper, whole spices, and thyme until tender.
4. Let the roulade cool slightly in the broth, then press between two boards.
5. Serve with remoulade sauce or fried potatoes.

Modernized from a treasured 19th-century German cookbook.