Roulade vom Schweinebauch mit Pilzen gefüllt

Ingredients

• 1 Shallot
• 1 Garlic clove
• 400 g mixed mushrooms (e.g., button, chanterelle, porcini)
• 5 tbsp vegetable oil
• 75 ml dry red wine
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped rosemary
• Salt
• Pepper (freshly ground)
• 1 kg pork belly (pre‑cooked, skin removed)
• 2 Bay leaves
• 2 cloves
• 2 allspice berries

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Clean and dice the mushrooms. Heat 2 tbsp oil in a pan and sauté the shallot with the garlic until translucent. Add the mushrooms, deglaze with wine, stir in the herbs, season with salt and pepper, and simmer over medium heat for about 5 minutes.

2. 2.

   Preheat the oven to 180 °C (350 °F) with both fan and top heating. Wash and pat dry the pork belly, season the inside with salt and pepper. Spread the mushroom mixture on the belly, roll it up, and secure with kitchen twine. Pour the remaining oil into a roasting pan, season the outside of the meat with salt and pepper, place in the pan, add the bay leaves, cloves, and allspice berries, and roast for about 1½ hours. Turn the meat occasionally and add water if needed. Remove from oven, untie the twine, slice into rounds, and serve on warmed plates.