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How to roast belly pork roll

Published: 14-Feb-2013 (19:02); Viewed: 3402; Difficulty: 2 out of 10

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How to roast belly pork roll
Belly pork is a very lovely meat for roasting. There are plenty of different ways to do it, and I presume, that it is impossible to describe all existing ways to cook belly pork in the oven. In this recipe I will tell you how to roast belly pork roll, which I've learned in Belarus. Basically, the difference in many recipes can only be spotted in the different spices, used for cooking. This rolled belly pork will be very good when cold, and can be used as a pork starter or snack for alcohol. Recipe is very simple and easy to cook.

step-by-step instructions

  1. Ingredients.
    • Lean belly pork, 1kg. Boneless.
    • Spices
      • Black pepper, ½ tsp
      • Caraway seeds, ½ tsp
      • Coriander, 1 tsp
      • Hot chilli pepper, ¼ tsp
      • Salt, ½ tsp
    • Garlic, one bulb

  2. Carefully remove skin from the meat. It is possible to remove some large under-skin fat slices.

  3. Mill all spices together with salt. Press the garlic. Cover meat with spices and garlic.

  4. Tightly roll meat and wrap it into a skin. Fasten this roll with any food rope. It is good to pierce skin with any needle (or knife) and salt from the outside.

  5. Place rolled belly pork into roasting bag. Roast in the 180-200 ° C oven for 1h 30 min – 1h 50 min.

  6. Remove from the oven, chill in down, slice and serve.



tips and tricks

  • This rolled belly pork supposed to be served cold, but it will be perfect just cooked, when it is still hot.
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by: Librarian
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tags: belarusian cuisine; belly pork; cold meat; pork
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