Pork Belly Roll

Cooking method

1. Step 1:

   

   How do you make a pork belly roll? Gather your ingredients. It's best to take a cut from the belly that has a good amount of meat with a thin layer of fat. If the piece is very large, it's best to cut it and make 2 or 3 rolls — they'll be easier to cook that way. If you have a large pot, you can make one long roll. Defrost the meat ahead of time if needed.

2. Step 2:

   

   Score through the meat layers with a sharp knife, but don't cut all the way through. This lets you coat the inside of the roll generously with spices.

3. Step 3:

   

   In a separate bowl, mix the salt, ground black pepper and crushed garlic. You can also add some more meat seasonings of your choice. Mix. Don't over-salt — keep in mind that spice blends often already contain salt.

4. Step 4:

   

   Rub the dry spices all over the scored piece of meat. Try to work the spices well into the meat.

5. Step 5:

   

   Then roll the meat up into a log. Roll it as tightly as you can. Tie the roll well with thread or twine so it doesn't come undone during cooking.

6. Step 6:

   

   Put the roll in a plastic bag and refrigerate it for a day so the meat is thoroughly cured by the salt.

7. Step 7:

   

   Transfer the cured roll to a spacious pot, add the bay leaf and cover with water. Set the pot on the heat and bring to a boil. Cover, turn the heat to the lowest setting, and cook for about 2 hours. If you have a slow cooker, you can use that instead. Go by your own equipment for timing.

8. Step 8:

   

   Lift the finished roll out of the pot and set it in a colander so the excess liquid drains off and it cools a little. Then put the roll in a bag and refrigerate it overnight. During this time it will cool completely and become much firmer. Cut the roll into slices, arrange them on a plate, and serve. Enjoy!