Stuffed pork belly roll

Ingredients for 1 servings:

• 1,800 g boneless pork belly
• 29 g curing salt
• 4 g reddening agent
• 500 g sausage meat
• 200 g spinach, frozen
• 30 g breadcrumbs
• 40 g Emmental cheese, grated
• 1 g marjoram, shredded
• 2 g cutter aid
• 5 g rind protein
• n. B. BBQ spice mix
• e.g. cream

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 3 hours 30 minutes

cold cuts

The pork belly is cut lengthwise with a butterfly cut (do not cut all the way through) to create twice the size. It is then pre-cured for approximately 1-2 days with 16 g of curing salt/kg and 2 g of curing agent/kg (preferably in a vacuum). Next, prepare the filling by mixing and kneading the sausage meat, spinach, cheese, and breadcrumbs thoroughly (a food processor is helpful). Using a spatula, spread the filling onto the opened-out piece of belly, roll the whole thing into a roll, secure it with string, wrap tightly in cling film, and vacuum-pack it if possible to ensure the entire surface is pressed down firmly. The pork belly roll is then cooked in a vacuum-sealed bag in water at 85°C, allowing 1.5 minutes of cooking time per mm of diameter. Brush the cooked belly roll with a marinade made from cream and barbecue seasoning and brown it in a preheated oven at 200°C for about 30 minutes. Once cooled, slice it about 2 mm thick using a slicer to serve as a sandwich topping and freeze in portions. Tip: If you want to make your own sausage meat, use 50% pork shoulder and 50% pork belly. Mince the meat into 3.5 slices and knead it for a long time with carbonated soda (approx. 5-10% of the minced meat weight). Spices per kg: 18 g table salt, 3 g white pepper, 2 g coriander, 2 g nutmeg, 1-1.5 garlic cloves, and 10% (of the minced meat weight) acidic/carbonated soda.