Christmas Roulade 2.0
Want to make a real Christmas classic over Christmas? How about this delicious pork roulade, but then a 2.0 version from the Big Green Egg that is guaranteed to steal the show. You make this fillet roulade all by yourself and it is not nearly as complicated as you might think. The stuffing? It consists of fresh spinach and herbs. You don’t need to tie the roulade, just roll it in lace fat, also called pork caul fat. It is a kind of membrane made of fat that holds the meat and stuffing together. While cooking on your kamado, the lace fat melts and also adds extra flavour to the roulade. Order it from your butcher in advance.
- 1 pork fillet weighing approx. 1.8 kg
- 100 g lace fat (pork caul fat)
- 8 slices of Parma ham
- 2 bunches of basil
- 1 bunch of tarragon
- 1 bunch of flat-leaf parsley
- 500 g leaf spinach
- 2 cloves of garlic
- 2 egg whites
- Skin the pork fillet; save the skin and any other trimmings as a base for a delicious gravy, for example. Cut the fillet lengthwise into slices of about 2½ centimetres and slice lengthwise into strips. Cut off about 200 grams of the meat by cutting the ends off the pork fillet strips. Cut this meat into cubes and set aside for the stuffing. Put the strips in a bowl.
- For the stuffing, bring a large pan of water to the boil. Pluck the leaves from the sprigs of basil, tarragon and parsley. Add the herbs and spinach to the boiling water and blanch for about 30 seconds. Drain through a sieve and rinse with cold water to quickly cool the spinach and herbs.
- Squeeze as much moisture out of the spinach mixture as possible. Peel the garlic and chop the cloves in coarse pieces. Add the spinach mixture, garlic, and the egg whites to a food processor bowl and grind finely. Add the cubes of pork you kept aside and grind finely. Season the stuffing with salt and pepper to taste.
- Sprinkle the meat strips with salt and pepper to taste and mix in the stuffing. Place a double layer of large cling film sheets on your worktop and lay the pork strips on about a third of the bottom layer. Coat them with any remaining stuffing from the bowl. Fold the bottom part of the cling film over the meat and roll up tightly. Twist the ends of the cling film and knot them extra tightly with pieces of film. Place the roulade in the freezer for about 30 minutes to firm it up.
- Light the charcoal in the Big Green Egg and heat to a temperature of 140°C using the convEGGtor, topped with a Disposable Drip Pan, and the Stainless Steel Grid.
- Spread the crépine netting out on your worktop and pat dry with kitchen paper. Spread the slices of Parma ham on top of this in overlapping layers, so that you have a big enough surface on which to roll the roulade. Remove the cling film from the roulade and place it beneath the slices of Parma ham. Roll the roulade in the Parma ham and crépine netting and trim off any excess crépine netting.
- Place the pork roulade on the Half Perforated Grid on the grill and insert the pin of the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the core temperature to 62°C.
- When the set core temperature is reached, bring the temperature of the EGG to 190°C and then set it to 67°C. Allow the roulade continue to cook in the Big Green Egg until this is reached.
- Remove the pork roulade from the EGG and serve with the tutti frutti.
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