Pork Belly Roll

Name: Pork Belly Roll
Total time: 3 h
Yield: 10
Cuisine: International Cuisine
Ingredients: 1 kg Pork Belly; 1 tsp Smoked coriander; 1 tsp Mixture Peppers; 1/4 tsp Dried Rosemary; 2-3 pcs Bay Leaf; 200 g Salt; 10 tbsp Soy Sauce; 1 pcs Onion; Yakitori Sauce

Cooking Time:

3 hours

Recipe Yield:

10 servings

Difficulty:

Medium recipe

Calories:
472 kcal

Pork belly roll – a very simple recipe. The roll turns out tender and at the same time with an aromatic, beautiful and crispy crust. The roll is perfect for a festive Christmas table or any other celebration. This is a dish for a festive menu from the main course section. The roll does not have to be eaten all on the first day. Wrap the roll in plastic wrap and place it in the refrigerator, it is just as tasty when cold. Using the same principle, you can cook pork knuckle.

Ingredients for Pork Belly Roll

Pork Belly 1 kg

Smoked coriander 1 tsp

Mixture Peppers 1 tsp

Dried Rosemary 1/4 tsp

Bay Leaf 2-3 pcs

Salt 200 g

Soy Sauce 10 tbsp

Onion 1 pcs

Yakitori Sauce

How to Cook Pork Belly Roll

Step Title

Preparing the Pork Belly

Cut the pork belly lengthwise without cutting all the way through to create a sheet for rolling. Mix smoked coriander with mixed peppercorns, rosemary and a pinch of salt so the spices are evenly distributed over the meat.

Step Title

Seasoning and Forming the Roll

Grind the spices in a mortar to release their aroma more actively. Thoroughly rub the pork belly with the mixture, pressing it into the surface. Roll the meat tightly, starting from the meaty side so that the fat layer remains on the outside. Tie the roll with kitchen twine to maintain its shape during boiling.

Step Title

Boiling the Roll

Place the roll in a deep pot, add bay leaf, onion with the peel on, salt and soy sauce. Pour in water so that the meat is completely covered. Cover with a lid and bring to a boil over high heat. After boiling, reduce the heat and cook for 1.5-2 hours so that the meat becomes tender and retains its juiciness.

Step Title

Baking Until Crispy Crust

Remove the roll from the broth and carefully take off the twine. Brush the surface with yakitori sauce or another sauce to taste, such as barbecue. Transfer to an oven preheated to 250°С (482°F) and bake for about 40 minutes until the crust becomes golden and crispy.

Tips for Pork Belly Roll

For a more intense flavor, leave the roll in the broth until completely cooled. This allows the meat fibers to better absorb the aroma of spices and soy sauce. After cooling, store the roll in the refrigerator tightly wrapped in plastic wrap to preserve moisture and texture.

During baking, use a rack or a baking dish with low sides so that hot air circulates evenly around the roll. If necessary, turn the roll once so that the crust forms on all sides and remains crispy after cooling.

If you need a more pronounced caramelization, turn on the top heat or grill mode 5-7 minutes before the end of baking. Monitor the process so that the crust browns but does not dry out.

Frequently Asked Questions About Pork Belly Roll

Without boiling, the meat will bake longer and may turn out tough inside. Preliminary boiling ensures even doneness and helps retain juiciness, after which baking forms a crispy crust.

The finished roll can be stored for 3-4 days in a tightly sealed container or tightly wrapped in plastic wrap. Before serving, it can be served cold or slightly reheated to restore the aroma.

For brushing, barbecue sauce, honey-mustard sauce or a mixture of soy sauce with a small amount of honey is suitable. The choice of sauce affects the color and character of the crust, but the cooking technology remains unchanged.

Kashevar