Stuffed Pork Rolls with Curry Leek on Lentils

Clean leeks carefully, cut away root end, cut in half lengthwise, rinse and cut into matchstick-length strips. Peel ginger and grate on a Bircher grater.

Heat olive oil (1). Sauté leek and ginger in it. Sprinkle curry on top and sauté for a total of three to four minutes. Season with soy sauce, salt and freshly ground pepper. Cool.

Place the pork patties between plastic wrap and pound them with a rolling pin until they are as flat and large as possible. Spread a little leek filling evenly on each and roll up. Fix with toothpicks or tie with kitchen string.

Preheat oven to 80 °C. Heat a plate. Heat olive oil (2) and fry the rolls on all sides for three to four minutes. Transfer to the preheated plate and cook in the oven at 80 °C for thirty to forty-five minutes.

Extinguish the gravy with Noilly Prat and boil on two tablespoons. Set aside.

Meanwhile, cook the lentils in salted water for ten to twelve minutes until al dente. Drain and drain.

Remove the skin from the shallot and chop finely. Sauté in butter until light yellow. Add the lentils, the gravy set aside and the cream and season with salt and pepper. Chop coriander or parsley and add at the end. Arrange the rolls on the bed of lentils.

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