Pork belly roll

Step-by-step cooking

1. Step 1:

   

   How to make a pork belly roll? Prepare the products. It is better to take a part of the carcass from the belly, in which there is 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. So it will be more convenient to cook them. If you have a large pot, 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 to the end. This is necessary in order to be able to liberally lubricate the inside of the roll with spices.

3. Step 3:

   

   In a separate bowl, mix salt, ground black pepper and crushed garlic. You can also add some more meat spices of your choice. Mix it up. Do not over-salt, note that salt is often present in spice mixtures.

4. Step 4:

   

   Brush the whole meat piece with sliced layers with dry spices. Try to carefully rub the spices into the meat.

6. Step 5:

   

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

7. Step 6:

   

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

8. Step 7:

   

   Transfer the salted roll to a spacious saucepan, add the bay leaf and pour water. Put the pan with the roll on the fire and bring to a boil. Cover with a lid, make the smallest fire and cook for about 2 hours. If there is a slow cooker, then you can cook in it. By time, focus on your technique.

9. Step 8:

   

   Remove the finished roll from the pan and put it in a colander so that the excess liquid runs off and it cools down a little. Then put the roll in a bag and put it in the refrigerator overnight. During this time, it will completely cool down and become much denser. Cut the roll into pieces, spread on a plate and serve to the table. Bon appetit!