Pork belly roll | Tender and crispy
(0)
170 min
Masterpiece
Sezamo
O ruladă tradițională suculentă din fleică de porc, marinată cu usturoi, muștar, cimbru și boia dulce, coaptă lent la cuptor până când carnea devine extrem de fragedă, iar șoriciul rumen și crocant.
Preparation method
Meat preparation and marinating
Wash the pork belly and pat it thoroughly dry with paper towels. Place the meat on a cutting board with the inner side facing up. Peel and crush the garlic cloves.
In a small bowl, mix the classic mustard, crushed garlic, dried thyme, sweet paprika, salt, ground black pepper, and 1 tablespoon of sunflower oil until you get a smooth, aromatic paste.
Thoroughly rub the inner side of the pork belly with this aromatic paste, making sure it is evenly distributed across the entire surface of the meat.
Chef's tip
For an extra crispy crust, leave the pork belly uncovered in the refrigerator for a few hours before cooking so that the surface dries out completely.
Serve the sliced roll warm alongside hot polenta, assorted autumn pickles, or baked potatoes.
15 min
Under an hour
