Pork Belly Roll Cooked in Onion Skins

Cooking method

1. Step 1:

   

   Start with a single slab of pork belly streaked with meat. Don't use too thick a piece, or it will be hard to roll up.

2. Step 2:

   

   Cut horizontally into the slab as if peeling off one layer, but don't cut all the way through—butterfly it open.

3. Step 3:

   

   In a small bowl, mix all the seasonings for the roll—salt, pepper, dry mustard, and basil. A little paprika is nice too. Stir to combine.

4. Step 4:

   

   Rub the seasoning all over the meat, working it in with your hands as thoroughly as you can. Use all of it—don't worry if it seems like a lot; any excess cooks away.

5. Step 5:

   

   Now roll it up, starting from the cut, skinless side and rolling so the skin ends up on the outside. Tie the roll tightly with several wraps of kitchen twine so it holds together securely.

6. Step 6:

   

   Put a handful of onion skins in a pot and set the roll on top, then add more skins and the bay leaves. Cover with water so the roll is fully submerged. Bring to a boil and cook for 2–2.5 hours, depending on thickness.

7. Step 7:

   

   Let the finished roll cool completely, then chill it in the fridge for several hours. For an even bolder flavor, rub the outside with minced garlic. Slice into rounds and enjoy!