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Pork Roulade, Crispy polenta and Demi-Glace

Pork Roulade, Crispy polenta and Demi-Glace

Pork Roulade, Crispy polenta and Demi-Glace
Recipe by: Chef Mbofhi
Serving: 4
Recipe time: 3h 30min
1 Trimmed Pork Belly
3 Punnets Mushrooms
3tbsp Butter
Fresh Thyme
250ml Water 250Ml
1 cup Soy sauce
4 Garlic cloves (grated)
1 thumb Ginger (Grated)
2 TBSP Toasted Coriander Seeds
1 Large onion
1 Punnet Bok Choy

Caramelized apple
2 Apples (Sliced)
3 TBSP butter
1 TBSP brown sugar
Sauté Mushrooms in a hot Pot with Butter, thyme and Salt until golden brown 2. Set Mushrooms aside and in the same pan add Coriander seeds and bring oil to temperature 3. Add Onions, Ginger and garlic and Sauté for 2 minutes on low medium heat. 4. Add Water, Soy sauce, Brown sugar and simmer for 5 Minutes, then set aside. 5. Season pork Belly with Salt and Pepper on both side 6. Stuff with mushrooms and roll into roulade skin side Up 7. Tie with Butcher’s twine. 8. Seal the pork on high heat on both side, place in deep baking tray and pour the demi-glace Mixture over it, Cover with foil. 9. Place in a pre-heated oven at 180C for 3 hours, basting every hour. 10. After 3 hours remove the pork and strain liquids into a pan and begin to reduce to get a thick sauce. Polenta Method: 11. Preheat Oven to 200C 12. Bring water to a boil then season with salt and pepper 13. Whisk in polenta and allow to cook on gentle heat for 10 minutes 14. Add in butter, tusser Cheese, Parmesan and mix. 15. Switch off the heat and add on your parsley, then add Polenta to Shallow Baking tray. 16. Sprinkle with cheddar and bake for 5 minutes on 200C. Caramelized Apple Method: 17. Melt Butter then add apples and sauté for 2 minutes, add brown sugar and allow to caramelize. 18.

Cut pork portions, serve with polenta, Apples, Grilled Bok choy and Drizzle with Demi-glace.

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