Oven-Roasted Pork Belly Roulade | Tender and Golden-Brown
(0)
155 min
Under an hour
Sezamo
Ruladă suculentă din fleică de porc, marinată cu usturoi, muștar, cimbru și boia dulce, rumenită la cuptor pe pat de legume aromate cu vin alb sec.
Ingredients
Preparation method
Meat preparation and marinating
Pat the pork belly dry with paper towels. If the piece of meat is uneven in thickness, butterfly it lengthwise (without cutting all the way through) to create a flat surface suitable for rolling. Lightly score the inside in a diamond pattern so that the flavors penetrate well.
In a small bowl, mix the finely crushed garlic with the classic mustard, dried thyme, sweet paprika, half of the sea salt, half of the ground black pepper, and one tablespoon of sunflower oil until you get a smooth paste.
Generously spread the fragrant mustard and garlic paste over the inside of the pork belly. Roll the meat up tightly and tie it securely with kitchen twine at 2-3 cm intervals. Rub the outside of the roulade with the remaining oil, salt, and pepper.
Chef's tip
For an even crispier crust, you can leave the pork belly uncovered in the refrigerator overnight before preparing, so that the skin dries out completely.
The sauce remaining in the pan can be blended together with the roasted vegetables to create a smooth and flavorful puree, or served as is alongside warm polenta or mashed potatoes.
15 min
Under an hour
