Salt and pepper the roulades on both sides, then coat the inside with a well-heaped teaspoon of sweet and medium-hot mustard. In the middle of the first third of each roulade, place a quarter of an onion (cut into small boats like a tomato), a pickle cut into thin strips and approx. 4 strips of pork belly and roll up the roulade. Fix either with chopsticks or kitchen twine.
Tip: If the butcher`s roulades are very large, you can cut them in half and make correspondingly smaller roulades.
Fry the roulades in hot clarified butter in a pressure cooker, add the remaining filling if necessary and pour approx. 700 ml of water (use a little more water for large, halved roulades). Bring everything to a boil. Close the lid of the pressure cooker and set it to pressure level 1. After about 30 minutes, turn off the hotplate and wait until the pressure cooker valve has lowered (this takes another 10 minutes, so that the roulades are in the pot for about 40 minutes in total).
Fish out the roulades with the slotted spoon and remove the skewers or kitchen twine.
Now season the sauce with a dash of cucumber water, salt, plenty of pepper and sweet mustard (2-3 tablespoons, depending on your taste) and thicken with cornstarch. A dollop of cream is also welcome. Finally, carefully put the roulades back in the sauce.
We always serve spaetzle with it.
The recipe is very simple, but I don`t like any roulades as good as they do with this mustard sauce. Except in my own parents` house and that of my husband, I have never received it like this.
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