Ingredients
- Pork Belly Meat: Lump (1kg / 35.2oz / 2.2lb )
- Salt (15g / 0.5oz / 1 tbs)
- Garlic (20g / 0.7oz / 6 cloves)
- Rosemary (10g / 0.4oz / 6 tbs)
- Thyme (10g / 0.4oz / 6 tbs)
Directions
- Ready in
- Preparation
- Cook
- Chop the garlic, the rosemary and the thyme.
- Place the Pork Belly on your cutting board or work surface and slice it, with a sharp knife, through the thickness and stop 2cm / less than 1 inch before the end.
- Open it flat, like an open book, and put the salt, the rosemary and the thyme on all its surface.
- Roll it lengthwise until you get a cylinder shape. Now using food string, tie it up from one end to the other by making circles spaced 2-3cm / 1 inch apart.
- Put a little bit of oil in a frying pan and place the Pork roll inside. Turn it occasionally to start cooking it all over. Stop when it turns into a nice golden color.
- Prehit your oven, place the rolled up Pork roll in a heat-resistant dish and bake it at 150-180°C / 300-356°F for about 30 mins.
- Cut it into the desired number of slices and serve.
