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Super snack made of thin cheap lard and any minced meat

Stuffed Pork Belly Roll with Ground Meat

A pretty, tasty appetizer made from inexpensive thin pork fatback and ground meat! This is a super recipe for turning thin, hard-to-sell fatback and any ground meat into a deli-worthy appetizer with almost no effort. It comes out hearty, tasty, juicy, fragrant, and tender — better than sausage. (Fatback, or salo, is cured pork fat with the skin on, an Eastern European staple.)

Ira

Recipe author

Super snack made of thin cheap lard and any minced meat

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Composition / ingredients

Servings:

Pork fatback (salo)

Ground meat

250

Carrot

Garlic

Fresh herbs (dill + parsley)

100

Grilling seasoning (barbecue rub)

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 4 g

Fats 93 % 67 g

Carbohydrates 1 % 1 g

615 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

WHAT YOU'LL NEED: the thinnest, cheapest skin-on pork fatback; any ground meat you like (this recipe uses ground pork); one medium carrot; four cloves of garlic; any fresh herbs you like, but fragrant dill and parsley (about 100 g) are best; a teaspoon of grilling seasoning; pepper and salt to taste. You'll also need an oven roasting bag and strong kitchen twine.
Step 2:

THE FILLING: Add salt, pepper, and grilling seasoning to the ground pork, mix well, and set aside.
Step 3:

THE FATBACK: Rinse 1 kg of thin pork fatback under running water and pat it dry with paper towels. Scrub the skin clean (scrape it well with a knife). Cut the fatback in half, then score shallow crosshatch cuts into the surface. Sprinkle with salt and pepper, spread with pressed garlic, and rub the seasonings in well.
Step 4:

Sprinkle with the finely chopped herbs and rub them in well too. Spread the prepared ground meat over the fatback in a thin layer.
Step 5:

Lay carrot cut into thin sticks on top of the meat and press it in lightly.
Step 6:

Bring the two pieces of fatback together so the filling is sealed inside and the skin faces out.
Step 7:

Tie up the "sandwich" very firmly and tightly with strong twine, wrapping it from all sides several times.
Step 8:

Put it in a roasting bag and wrap it well. Tie the bagged fatback very tightly with twine again, so no water gets into the bag during cooking. Let it marinate for 1 hour. Then put it in a pot of water and cook for 2 hours from the time it comes to a boil, turning it over several times along the way — the fatback floats, so this lets it cook evenly on both sides.
Step 9:

After 2 hours, take the fatback out of the pot, set it on a plate, and weight it down. Now put it in a cool place overnight. Then take it out of the bag, cut off all the twine, and slice it thin. Serve with Dijon mustard. Beautiful, delicious holidays to you!