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Spicy pork roll: juicy stuffed meat

Spicy pork roll: juicy stuffed meat

Spicy pork roll: juicy stuffed meat

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Tender pork neck roll with flavorful stuffing of garlic, rosemary, bell pepper and prunes. The meat roasts in oven until golden brown while staying juicy inside. Serve with vegetable side dish or potatoes.

crushed red pepper flakes 1 teaspoon
dried oregano 0.5 teaspoon
Garlic 6 clove
Peppercorns 1 teaspoon
pork belly 1.5 kilogram
Salt 1 tablespoon

Step 1

Step 1

Preheat the oven to 200°C. For the roll, use lean pork belly where the fat layers are much thinner than the meat layers.

Step 2

Step 2

If the piece has too much fat, trim some off. Scrape the skin with a knife, rinse thoroughly, and pat dry. Slice the belly lengthwise, leaving 1 cm uncut along the whole piece.

Step 3

Step 3

Unfold it to make it thinner and wider. Lay the meat skin-side down. Crush garlic, mix with salt and mash. Add black pepper, red pepper flakes, and oregano. Rub into the meat.

Step 4

Step 4

Roll it tightly so the skin is on the outside. Tie the roll tightly with string or twine.

Step 5

Step 5

Wrap it in foil folded in 3 layers and place it on a rack over a baking sheet.

Step 6

Step 6

Place the roll in a preheated oven for 2 hours. Unwrap and place skin-side down. Pierce the meat with a thin knife—if the juice runs clear, it’s ready. Baste with the juices and roast for 20–30 more minutes until browned.

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