Pork belly roulade

Ingredients for 1 servings:

• 1 pork belly with rind, raw
• 1 liter of water
• 120 g curing salt
• 2 clove(s) garlic, crushed
• 10 juniper berries, crushed
• 15 g coriander, crushed
• 15 g peppercorns, crushed
• 20 g sugar
• 550 g sausage meat
• 300 g red bell pepper(s), cooked for 5 minutes
• 300 g bell pepper(s), green, cooked for 5 minutes
• 40 g aspic powder
• 60 g carbonated mineral water

Instructions

Working time approx. 4 hours; Rest period approx. 4 days; Total time approx. 4 days 4 hours

sliced ​​sausage

First, make the brine from water, curing salt, garlic, juniper berries, coriander seeds, peppercorns, and sugar. Remove the ribs from the belly by cutting off all the spare ribs. Cut a piece of belly about 30 cm long and make a butterfly cut, i.e. split the belly lengthwise but not all the way through, so that you can open it up and it will be about 60 cm long. At the end with the rind, remove about 10 cm of meat but leave the rind. This is so that the rind surrounds the entire piece after stuffing. Now place the cut open belly in a plastic bag and add the brine. Tie off the bag to ensure that there is as little air as possible, and let the belly cure in it for 3-4 days. Then roll and tie the bag and smoke it for 1 hour at 60°C. Then you roll it up again and sprinkle a little aspic powder evenly over the meat (for better binding). Then you spread the filling on top – one half with green sausage meat, the other with red sausage meat. This is made by finely chopping 275g of the sausage meat with green pepper, the other 275g of the sausage meat with red pepper, 20g each of aspic powder, and 30g each of mineral water. Sprinkle a little more aspic powder on top (for better binding). Then you slide the roulade into a rolled roasting net and vacuum seal the whole thing. The pork belly is cooked in the sealed bag at 80-85°C per kg for 1 hour in a pressure cooker. It is important that the vacuum is properly drawn so that the filling is pressed down and no hollow space forms between the meat and the sausage meat. If you like, you can brush the roulade with a cream and paprika mixture after cooking and bake it for another 30 minutes at 180°C. The roulade is intended for cold cuts, but you can also cut it into 2 cm thick slices and fry them on both sides.