Pork roulade and minted coleslaw

Posted on April 5, 2007 by S

Roulade_Coleslaw.jpg

Everyday realities (such as having a job, running a business or writing a thesis) make it impossible for the average family to make every dinner party it hosts an elaborate one. There are occasions when all we’d like to do is spend some quality time catching up with friends we haven’t seen for awhile. And it’s so much nicer to do it at home, over a slow, simple meal and a nice bottle of wine. This week, I really wanted to squeeze in dinner with our friends V and BG because V is expecting and she’s due to have her baby anytime now. I hadn’t seen them both for ages and wanted to reconnect just before the whirlwind of activity the new addition to the family is certain set off.

PorkRoulade1.jpg For meals like this one, I tend to serve a roast or a stew as the main course simply because the former requires little effort and the latter can be prepared the weekend before and frozen. My favourite roast of the moment has to be the pork roulade available at Swiss Butchery. (No, they didn’t pay me to write this.) A slab of pork belly is butterflied, seasoned, stuffed with sausage meat, rolled up and tied. All I had to do was to place it in an oven preheated to 140 degrees Celsius and roast it for 2 hours. (Naturally, weeknight dinners have to start late. Pop the roast into your oven the moment you get in from work and plan for pre-dinner drinks and an appetizer.) I’ve made this twice and it turned out beautifully on both occasions. The pork is deliciously savoury and succulent without being overly fatty (this particular one had a spicy sausage stuffing). Leftovers are fabulous in a sandwich or served with baked beans and a fried egg the following day. Just call two days ahead and the charming chaps at Swiss Butchery will have a roulade prepared for you. If your order costs $75 or more, they’ll even deliver your meat to you (for regular home delivery, just call one day ahead). A 1.5kg roulade was perfect for four of us (we had a small pasta to start with and dessert, which our dear friend L bought from PS. Cafe).

I was inspired by a yummy coleslaw I’d tasted at a café earlier in the week and opted to pair the roulade with minted coleslaw. Since coleslaw actually develops better flavour over time, it’s something that can be made first thing in the morning and left in the refrigerator until dinnertime. The cold, crunchy coleslaw was a fabulous contrast to the roulade. I particularly enjoyed its sweet and tart flavours, and refreshing, minty top-notes.

Swiss Butchery
30 Greenwood Avenue
Singapore
Tel: +65 6468 7588

Minted Coleslaw
Adapted from a recipe in Real American Food by Burt Wolf and Andrew F. Smith
Makes 8 servings (but we wolfed down most of it between the four of us)

1 small head cabbage, outer leaves discarded
1½ cups grated carrots (about 1 large carrot)
1 cup golden raisins
¼ cup chopped fresh mint
¼ cup chopped fresh parsley (I prefer to use Italian flatleaf)
¼ cup white vinegar
6 tablespoons sugar
¼ cup canola oil
Salt and freshly ground black pepper

Quarter the cabbage and trim off the core. Finely shred the cabbage (this can be done with a mandoline or food processor) and place it in a non-reactive bowl. Combine with the carrots, raisins, mint and parsley. I tossed the vegetables at this point to ensure that they were evenly mixed before the addition of the dressing.

Combine the vinegar, sugar and oil in a glass jar with a tight fitting lid. Shake well and season to taste. Pour the dressing over the vegetables and toss the slaw until it is well coated. Cover and refrigerate for 1 hour before serving.

About Su-Lyn Tan

Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her son and spending time in the kitchen. She looks forward to combining the two in the years to come.

What Others Are Saying

  1. sofia April 6, 2007 at 5:46 am

    looks like a fantastic way to host a simple yet enjoyable dinner with friends. i’m looking forward to trying out the coleslaw recipe!

  2. susie April 6, 2007 at 9:20 pm

    the dish looks easy enough to prepare. would you need a sauce to go with the porK? btw, i made the mushroom pasta for dinner tonite – it was delicious.

  3. kleer April 7, 2007 at 8:31 am

    Hey great recipe!

    I usually just cook pasta if I’m lazy yet entertaining company, so this would be good to surprise my already bored friends!

    kleer
    http://extraordinaryprofits.blogspot.com/

  4. S April 7, 2007 at 9:46 am

    Hi Susie

    CH & I can never agree on the sauce issue. He tends to want sauce always, period. This roast is moist, tender and very flavorful, so I don’t see any real need for a sauce. The pan drippings also tend to be very oily, so they’re of no help. But you might enjoy it with a little applesauce or mustard.

  5. A Series of Kitchen Experiments April 8, 2007 at 2:59 am

    This looks delicious, i remember having a dish similar to this when I was in Malaysia. It was some swiss butchery place near Damansara Kim. It was just awesome…stuff pork belly Mmh!

    I bet your friends had a good time with this yummy meal :)

    http://food-fusion.blogspot.com

  6. Lynn April 12, 2007 at 7:28 pm

    Thanks for the info on swiss butchery. That pork roulade looks so moist and flavorful. I can’t wait to give it a try.

  7. Yvonne Lim April 17, 2007 at 4:06 pm

    Pork roulade was indeed scrumptious. the guy at swiss butchers suggested preheating oven to 200C and then lowering it to 170C, roasting for 1 1/2 hrs. My husband thought it would be even nicer with gravy. Any suggestions?

  8. S April 20, 2007 at 9:41 am

    Hi Yvonne

    I guess each butcher likes to do it in a different way :) Perhaps the one who helped me realizes that I prefer to roast my meat at lower temperatures to begin with. I like that the meat gets cooked through but remains pink and tender.

    For a quick sauce, the simplest thing would be to spoon off the fat in the pan. Keeping the meat juices and caramelised bits, heat up your roasting pan on the stove. Add white wine, use it to help dislodge the caramelised bits, let it reduce, then add some stock if you like. Reduce this again, add cream if you like, throw in a bit of fresh herbs (thyme perhaps), reduce so that you get your desired sauce consistency, season to taste, and you have a sauce. Sometimes I just serve a sweet onion jam (like the one Bunalan retails), mustard or apple sauce on the side inside of a proper sauce.

  9. V April 30, 2007 at 8:08 am

    Hi S, I wonder if this pork roulade originates in Switzerland or is a wonderful creation of the Swiss Butchery? I’ve never seen it here and would love to try it :D

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