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.
- 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
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.