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Laura Sewall Bossart
Fivespice roulade from the oven
Pork roulade from the oven with spicy sauce, cucumber salad and fried rice.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Grate the green skin of the lime and squeeze out the fruit. Remove the stalk and seeds from the red pepper. Slice the flesh finely.
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Mix the red pepper with the wok sauce and brush the roulade.
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Grease the oven dish. Place the roulade in the baking dish and bake in the middle of the oven for about 45 minutes.
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Meanwhile, season the unpeeled cucumber into slices with a cheese slicer.
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Put in a bowl and mix with the lime juice, grater and oil. Season with pepper and salt.
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Heat the oil in a stirring stir fry the stir fry mix 3 min. Add the rice and stir fry 3 min.
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Season with the soy sauce and pepper.
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Remove the roulade from the oven, remove the net and cut into slices. Sprinkle the wok sauce over it.
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Serve with the rice and cucumber salad.
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Nutrition
570Calories
Sodium0% DV1.355mg
Fat26% DV17g
Protein82% DV41g
Carbs21% DV62g
Fiber12% DV3g
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