Blend all ingredients for the prune filling thoroughly and let swell for at least 30 minutes. Scoop into a piping bag. Cut a hole about 3 cm in diameter and pipe out “logs” approximately 20–30 cm long. Freeze for about 2 hours or until firm.

Mix all ingredients for the pork mixture. Lay out plastic wrap and place 4–5 generous scoops of the pork mixture in the center. Press the frozen prune log into the middle and gently scoop the pork mixture around to fully encase it. Roll into a thick sausage and tuck in the ends.

Bake in a combi oven at 60% steam and 40% heat, 105°C, for approximately 75 minutes or until an internal temperature of 80°C is reached. Cool down and carefully cut open the plastic wrap. Pour a little browning sauce (collorit) into your hand and gently rub over the roll. Freeze for about 45 minutes. Remove and slice into suitable portions.