My mom loved this kind of pork roulade called rullesteg (rolled roast) in Danish. It might have been the prunes that made it special for her. And I have to agree with her, the prunes gives this roast a sweetness that pairs well with the pork and the saltiness.
Don't get me started about the gravy. Danes are a meat, potato and brown gravy kinda people. The sauce or gravy should be spooned over the potatoes and not just used as a small amount of dipping sauce. The sauce from a roast like this makes the most fantastic sauce. All the flavors from the roast is concentrated in the cooking liquid, making the sauce to die for. I normally only make a sauce like this at christmas when we have roasted duck or/and Danish pork roast, but this roast calle for the traditional brown sauce.
Ingredients:
- 1½ kg (3 lbs) pork belly, no skin
- 200 g pitted prunes
- salt & pepper
- butter and olive oil for the searing
- 4-500 ml (2 cups) water
Directions:
Cut off any large chunks of fat, but don't make it too lean. Trim the ends so they are straight. Lay the pork belly flat on a cutting board and sprinkle salt and pepper on both sides. Place the prunes on the pork belly along one of the sides. Roll the pork belly into a tight sausage keeping the prunes in the center. Use cooking twine to tie the meat up all the way.
Heat butter and oil in a pot, and sear the roast on all sides. Add the water, turn heat to low and let to simmer for about 90 minutes, turning a few times during the cooking process.
Remove the roast from the pan, and let rest on a cutting board, before slicing.
Extra: Make a sauce from the cooking liquid, by adding cream (or whole milk) to the pan, and bring it to a boil. Thicken the sauce with a thick mixture of water and all-purpose flour. Add browning (kulør) to get the brown color. Season with salt, pepper and sugar.
Serve the roast sliced thin with boiled potatoes and some kind of vegetables.
Enjoy!