Pork is a versatile and delicious ingredient, and preparing a pork shoulder roulade is a true culinary art. Start by cutting the pork into even pieces, with a thickness that allows for easy rolling. Make sure each piece is well uniformed to achieve even cooking. After cutting the meat, brush each piece with quality olive oil, which will not only help tenderize the meat but also add a delicious flavor. Generously season with salt, pepper, sweet paprika, and thyme, each spice playing a role in enriching the flavors and adding extra taste to the dish.
Next, fresh peppers should be seeded, washed well under cold running water, and then cut into thin strips. They will add a crunchy note and vibrant color to your roulade. Cheese, an essential ingredient, is sliced thinly so that it melts beautifully during cooking, enhancing the taste of the roulade.
Once you have prepared all the ingredients, lay the pieces of meat on a work surface. Place the slices of cheese over each piece of meat, ensuring they cover the surface evenly. Then, add the strips of yellow and red peppers, which will not only bring a contrast of textures but also an explosion of flavors. Season again with thyme, paprika, and pepper, then tightly roll each piece of meat, forming compact roulades.
Each roulade should be tied with kitchen twine to prevent it from unraveling during cooking. You can also wrap them in aluminum foil or parchment paper to maintain the juiciness of the meat. Place the roulades in a baking tray, making sure they do not overlap, to allow for even cooking.
Put the tray in a preheated oven at 180 degrees Celsius for 90 minutes. After the first hour, add a cup of white wine, which will contribute to flavoring the dish and help create a delicious sauce. Continue to bake the roulades for another 30 minutes. Meanwhile, peel the potatoes, wash them well, and fry them in oil for about 10 minutes until they become slightly golden.
After 90 minutes of baking, remove the tray from the oven, remove the foil, and arrange the fried potatoes nicely around the roulades. Put the tray back in the oven for another 15 minutes, to give everything a delicious crust. In the end, you will have a juicy, flavorful pork roast, accompanied by delicious potatoes, perfect for a festive meal or a family dinner.
Next, fresh peppers should be seeded, washed well under cold running water, and then cut into thin strips. They will add a crunchy note and vibrant color to your roulade. Cheese, an essential ingredient, is sliced thinly so that it melts beautifully during cooking, enhancing the taste of the roulade.
Once you have prepared all the ingredients, lay the pieces of meat on a work surface. Place the slices of cheese over each piece of meat, ensuring they cover the surface evenly. Then, add the strips of yellow and red peppers, which will not only bring a contrast of textures but also an explosion of flavors. Season again with thyme, paprika, and pepper, then tightly roll each piece of meat, forming compact roulades.
Each roulade should be tied with kitchen twine to prevent it from unraveling during cooking. You can also wrap them in aluminum foil or parchment paper to maintain the juiciness of the meat. Place the roulades in a baking tray, making sure they do not overlap, to allow for even cooking.
Put the tray in a preheated oven at 180 degrees Celsius for 90 minutes. After the first hour, add a cup of white wine, which will contribute to flavoring the dish and help create a delicious sauce. Continue to bake the roulades for another 30 minutes. Meanwhile, peel the potatoes, wash them well, and fry them in oil for about 10 minutes until they become slightly golden.
After 90 minutes of baking, remove the tray from the oven, remove the foil, and arrange the fried potatoes nicely around the roulades. Put the tray back in the oven for another 15 minutes, to give everything a delicious crust. In the end, you will have a juicy, flavorful pork roast, accompanied by delicious potatoes, perfect for a festive meal or a family dinner.
Ingredients
-2 kg pork shoulder (pork meat) -2 yellow bell peppers -1 red kapia pepper -200g cheese -1 teaspoon salt -1 teaspoon ground black pepper -1 teaspoon hot paprika -1 teaspoon sweet paprika -1 teaspoon ground thyme -3 tablespoons olive oil -1 cup white wine -2 bay leaves -aluminum foil or baking paper -1 kg potatoes for garnish