Pork rolls are made by rolling pork around a filling, with different meats and fillings used. Pork shoulder or loin are ideal cuts, and cooking methods vary. Roulade is a French term for rolling, and the dish is popular throughout Europe. Other types of pork rolls include head cheese and terrine.
A pork roll is a simple yet elegant dish made by rolling a thin layer of pork around a filling to form a roll. Roulade, in French, means “to roll”. Other meats can be used, but some cuts of pork are particularly popular for their delicate taste and texture. Stuffing recipes vary widely.
The meat used to make roast pork must have certain characteristics. It’s a single large piece that is quite thin. The ideal butcher cuts are pork shoulder or loin, but it does require some knife skills to cut it into the shape needed. If it is explained that the meat is to be rolled into a log, many shop butchers will offer to cut a large roast accordingly.
Rolls of all kinds are especially popular throughout Europe. Some countries or regions have preparations for signing. Different meats are used to wrap the roll, but it’s the nearly endless combination of filling ingredients that gives them such a variety. Cheeses are very common. Also popular is layering the filling with other types of meat.
There are two ways to roll pork roast. With a thin spread of filling, the roll, if cross-sectioned, will have a spiral pattern. The most common method uses a generous amount of stuffing, and when rolled up, the edges of the meat barely overlap. The wooden skewers can be used to sew and hold the roll’s shape, but most cooks will tie the bundle together with butcher’s twine.
Cooking methods can also vary, although roasting in the oven makes roast pork easy. The gas or charcoal grill provides the opportunity to coat the pork in a flavorful gravy. If the roulade is rolled evenly and seamlessly, braising it in a liquid such as red wine and beef stock is equally popular. Regardless of method, when cooking with pork, it should reach an internal temperature of around 150 degrees Fahrenheit (66 degrees Celsius).
What makes roulade such a dramatic pork dish is its presentation. The log is cut into medallions, perfect circles with a pork shell and filling center. A classic pork roll filling is goat cheese, nuts and fresh herbs. Fruits, such as apple grapes and raisins, are also favorites. Seasoned bread crumbs are often used as a binding agent for the stuffing mix.
There are a few types of other less common pork rolls. One is called “head cheese”. It contains cooked pork, especially bits of a boiled pig’s head. This is mixed with gelatin, poured into a mold and chilled in the refrigerator to firm up the shape. A “terrine” is a cooked mixture of ground pork, egg yolk, and other ingredients for a lighter texture.
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