Pork Roulades with Pointed Cabbage and Malt Beer Sauce

For the pork roulades, quarter the mushrooms and chop the shallots. Heat rapeseed oil in a pan and sauté shallots and mushrooms. Let the liquid boil down and add some butter.

Cut the pork fish into 6 equal pieces and pound thinly (about 1/2 cm) between two plastic wrap sheets. Salt and pepper the meat slices and coat them with mustard. Top each meat slice with 2 slices of bacon, spinach leaves and mushrooms. Roll tightly into roulades and close with a roulade clamp or tie with kitchen twine. Heat canola oil in a frying pan and brown the roulades well on all sides. Wrap the roulades in aluminum foil and let them rest in the preheated oven at 120 °C for another 8 minutes.

Remove the thick middle leaf ridge from the pointed cabbage and cut the leaves into strips. Boil briefly in salted water, then quench in ice water. Peel and finely dice the carrots.

Finely dice the shallot and sauté in butter. Add the pointed cabbage strips and the carrot cubes. Season heartily with 5-spice powder, some chili, salt and pepper.

For the malt beer sauce, finely dice the shallots and sauté in butter, deglaze with malt beer and veal stock or beef broth, reduce slightly and add the caraway seeds for the last 5 minutes.

Cut the pork roulades in half diagonally. Pour the malt beer sauce onto warmed plates and place the roulades on top. Arrange the pointed cabbage next to it.

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