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Simple rolled roast made from belly meat

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Ingredients for 4 servings:

  • 2.2 kg pork belly
  • 5 tbsp salt (mild red wine salt)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

always works and is super juicy

Place the pork belly on its meat side and use a sharp knife to make a cross-shaped cut in the rind. Remove 1/3 of the meat down to the rind, roll up the pork belly, and secure with toothpicks. Grill lightly on all sides so the rind cracks open slightly. Place the roll in the indirect cooking area and leave it there for a good 60 minutes. Ensure the temperature is always around 170–180°C. With an internal temperature of 68–72°C, depending on your taste, the rolled roast will be delicious and the crust will be nice and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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