Pork belly roll

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make pork belly roll? Prepare your food. It is better to take a part of the carcass from the belly, which contains a sufficient amount of meat, with a small layer of fat. If the piece is very large, it is best to cut it and make 2 or 3 rolls. This will make them easier to prepare. If you have a large pan, you can make one long roll. If necessary, defrost the meat in advance.

2. STEP 2

   

   Cut through the meat layers with a sharp knife, but do not cut all the way through. This is necessary so that you can generously coat the inside of the roll with spices.

3. STEP 3

   

   In a separate bowl, combine salt, ground black pepper and minced garlic. You can also add some more meat spices of your choice. Stir. Don't oversalt; keep in mind that spice mixtures often contain salt.

4. STEP 4

   

   Rub dry spices all over the sliced ​​meat. Try to thoroughly rub the spices into the meat.

5. STEP 5

   

   Then roll the meat into a roll. Try to roll tightly. Wrap the roll well with thread or twine so that it does not open during cooking.

6. STEP 6

   

   Place the roll in a plastic bag and put it in the refrigerator for a day so that the meat is thoroughly salted.

7. STEP 7

   

   Place the salted roll in a large saucepan, add bay leaf and cover with water. Place the pan with the roll on the fire and bring to a boil. Cover with a lid, turn the heat to low and simmer for about 2 hours. If you have a multicooker, you can cook in it. In time, focus on your technique.

8. STEP 8

   

   Remove the finished roll from the pan and place in a colander to drain excess liquid and cool slightly. Then put the roll in a bag and put it in the refrigerator overnight. During this time, it will cool completely and become much denser. Cut the roll into pieces, place on a plate and serve. Bon appetit!

Comments on the recipe

Victoria

04.12.2023

4.6

An excellent option for a holiday snack, the recipe is going into my piggy bank, thank you! I like to simply brine pork, maybe someone would be interested in this recipe.

Eleno4ka

04.12.2023

4.7

I decided to make a pork belly roll. I bought a meat brisket, with small layers of fat. I rubbed it with a mixture of salt and black pepper, chopped bay leaf, added another half a teaspoon of sugar (out of habit, I always add a little sugar to the pickling mixture for lard, meat or fish to enhance the taste), put the brisket in a bag and put it in the refrigerator . It so happened that the workpiece spent two days in the refrigerator... The pieces of brisket were narrow and did not roll into a roll, so I put them together, skin side out, tied them with twine and set them to cook for two hours over low heat. The cooking water completely covered the roll, I salted it a little, added bay leaves and peppercorns. I let the finished roll cool completely in a colander and put it back in the bag in the refrigerator overnight. The roll turned out just perfect! Delicious, appetizing! Very soft meat and lard (and even skin), but it cuts well and holds its shape perfectly. I didn’t rub it with garlic; it’s not always appropriate for morning sandwiches, but you can always add it if desired. Thanks for the recipe, Julia M!