Ingredients:
Pork shankloin1 piece,onion1, carrot1, brandy 10ml,celery1,olive oilas needed, water 50mlsalt and black
pepper powdereach as needed,rice200g, curry powder one tablespoon,egg yolk3, string several pieces.Method:
Slice carrots, celery, onion into cubes. Soak rice in hot water for 15 minutes.
1.Add olive oil to a pot, stir-fry with a little onion until transparent, add the soaked and drained rice, curry powder, stir-fry for 1 minute, season with salt and black pepper, turn off heat, beat egg yolks, mix evenly into the cooked rice, let it cool down.Slice the pork loin in half lengthwise without cutting through, flatten to about 0.5 cm thick, season both sides with salt andblack pepper.
Place the seasoned rice in the middle of the pork slice, roll up and tie with string, place it into a Le Creuset cooking bowl.Arrange the sliced carrots, celery, and onion around the meat, sprinkle with salt and black pepper, drizzle with olive oil, cover the bowl.Preheat the oven to 180 degrees Celsius, bake in the preheated oven on both top and bottom heat for 1 hour, turn over twice during this time.
Remove the cooking bowl from the oven, add brandy and water, continue baking for another 30 minutes, turn once more before removing.
Once baked, remove meat roll, slice into 1 cm pieces and serve.Tip:Vegetables are typically used to season. After baking, they are not consumed but the juice from the vegetables is needed to moisten the meat and therice inside. Therefore, more vegetables can be added for a better taste.Remove the meat rolls from the oven and slice them into 1cm pieces to serve.



Tips:
Vegetables are typically used for flavoring; they are not eaten after cooking, as their juice needs to be released to moisturize the meat and the rice inside.Rice is also needed.More vegetables can enhance the taste.