Spring Pork Belly Roll with Wild Garlic and Dill

This juicy roll will blow your guests away! Most often I buy meat in supermarkets, but when I get to the market, I always take pork belly; for some reason this “roll” is never brought into stores. This tender meat with a large number of streaks of fat is ideal for baking into rolls: the fat does not allow the meat to dry out, and the meat itself on the belly is very tender, without veins or cartilage. You can wrap anything inside the roll; this time I chose the “spring version” with wild garlic and dill.
cook time: 2h
Liam Carson
Spring Pork Belly Roll with Wild Garlic and Dill

Nutrition Facts (per serving)

250
Calories
21g
Fat
15g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Pork (peritoneum, "roll") 1.2 kg
Dill 1 g
Cheremsha pc

Recipe instructions

Step 1

Step 1
This meat is always fatty, but it is advisable to choose a piece with a fairly thick layer of meat. If there are any protruding, shapeless parts that are difficult to tuck in, it is better to cut them off.

Step 2

Step 2
Wash and cut the wild garlic.

Step 3

Step 3
Wash and cut the dill.

Step 4

Step 4
Sprinkle the meat with salt and pepper on both sides and thoroughly rub the spices into the pork.

Step 5

Step 5
Level the piece on the table and evenly sprinkle the entire surface with herbs.

Step 6

Step 6
Roll the peritoneum into a very tight roll and tie with thread.

Step 7

Step 7
Heat a frying pan, place the pork roll and fry it on all sides for 2-3 minutes until golden brown. Fry in a dry, well-heated frying pan on all sides until golden brown.

Step 8

Step 8
Preheat the oven to 200C. Transfer the meat to a baking dish and cover with foil. Bake for about 1.5 hours.

Step 9

Step 9
Ideally, the readiness of meat is checked with a thermometer. Pork is fully cooked when the temperature inside the meat reaches 65-68 degrees. If there is no thermometer, you need to pierce the roll with a knife with a long thin blade and see what color the juice is released: if it is transparent, the meat is ready, if it is red or pink, it needs to be put in the oven for another 20-30 minutes. Allow the meat to cool completely in the pan. Cut into slices before serving.

Additional rubrics

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