CZECH REPUBLIC: Pork Roulade
1hr 15 mins
About this Recipe
By: Vitaliy Lomakin (via Literacy Pittsburgh)
This savory Pork Roulade is perfect for large dinners and is eaten all across the Czech Republic!
Originally from the Czech Republic, Vitaliy came to the U.S. with his wife and two daughters, earning his U.S. citizenship in August 2008. Vitality is an opera singer, and has travelled through Europe as a soloist!
- 4 lbs boneless pork loin roasts, butterflied
- 1 large garlic bulb, each clove cut into several slices
- Olive oil, to taste
- Salt and black pepper, to taste
- Butcher’s twine
Note: have your butcher butterfly the pork for you!
Situated in the heart of Europe, Czech cuisine is influenced by a variety of European cultures and tastes!
Cook the chicken with the salt, paprika and green herbs in around 2 liters of water until the chicken is soft, approximately 40 minutes. Remove the chicken and save the water.
Shred the chicken, mixing it with the small fresh herbs.
In a liter of boiling water, add the chicken broth and butter, mixing to melt. Start adding the flour little by little, mixing well until the dough is cooked and homogeneous.
Sear meat over high heat until browned (optional, for added flavor). Wrap in foil and transfer to baking pan in the oven.