I don't often make appetizer roulades, but this one has been in my repertoire for many years. It is one of those recipes that requires patience, not necessarily skill, which suits me just fine. The first time I made it was after the holidays, using the leftover pork from butchering. If you have a little space in the fridge and some time to spare, the process flows naturally. The meat transforms into something suitable for both a festive platter and the next day's sandwich.
Quick Info
Total time: 25-26 hours (including fridge and oven)
Preparation time: 20-30 minutes (for preparing the meat and rolling)
Cooking time: approx. 1 hour in the oven
Servings: 10-12 slices (from 1 kg of pork belly)
Difficulty: easy to medium (requires attention to rolling and pressing)
Recipe type: festive appetizer or cold platter
Ingredients
1 kg pork belly (choose a piece with evenly distributed meat and fat)
1 large head of garlic
2 tablespoons coarse salt
1 teaspoon whole pepper
2 bay leaves
250 ml white wine (or dry rosé)
Preparation steps
1. Clean the garlic and crush or finely mince it. I make it into a paste to easily spread on the meat.
2. Wash the pork belly and dry it well. Using a wide knife, thin each piece so that you obtain a thin strip with a layer of meat and fat on both sides. It is important not to leave areas with only fat or only meat.
3. Spread each piece of pork belly with the crushed garlic over the entire surface. Generously sprinkle coarse salt on both sides.
4. Stack the pieces of pork belly in a bowl or deep tray. Cover with plastic wrap and refrigerate for 24 hours. The meat will marinate and tenderize overnight.
5. After 24 hours, take the meat out of the fridge. Rinse it briefly under cold running water to remove excess salt. Dry each piece well with paper towels.
6. Tightly roll the pork belly into compact rolls, with the fat side facing out (on top). Tie the roll with kitchen twine to keep it firm.
7. Place the rolls in a pot with higher sides, just enough to hold them. Add the wine, bay leaves, and whole pepper. The wine should not completely cover the meat, just form a layer at the bottom.
8. Put the pot in the preheated oven at 150°C. Leave for about 1 hour, or until a fork easily penetrates the meat. From experience, if the piece is thicker, it may take a little over an hour, but not significantly longer.
9. Remove the rolls onto a flat tray. On top, place a wooden lid or a flat tray with a weight (I use a large jar filled with water). Leave to press while cooling completely. Pressing helps achieve a firm texture and a nice appearance when slicing.
10. Once cooled, remove the twine from the roulades. Trim any excess fat that has drained, if necessary, with a knife. Slice into appropriately thick pieces.
Why I make this recipe often
It helps me when I want something salty, hearty, and filling for platters or sandwiches. I can prepare it a day in advance, and it keeps well in the fridge. It remains tasty even after a few days. It’s especially suitable when I have guests or for a festive menu.
Tips and variations
Tips
- The pork belly should be cut as evenly as possible so it rolls tightly and doesn’t unravel during baking.
- Be generous with the salt at the beginning; the excess can be rinsed off later.
- Pressing at the end is not optional if you want the roulade to hold its shape when sliced.
- Don’t leave the meat in the oven too long; it will become dry.
Substitutions
- If you don’t have dry white wine, a dry rosé will work too.
- You can use pork belly from the butcher, but avoid very thick pieces of fat.
- For those who can’t stand garlic, you can use less, but don’t omit it entirely.
Variations
- If needed, you can add a little chili pepper or paprika for a spicier taste, but the base will always remain garlic and salt.
- Sometimes I sprinkle a little dried thyme, but only on the exterior surface so as not to overpower the other flavors.
Serving ideas
- Sliced thinly for cold platters.
- In a sandwich with mustard or horseradish.
- Alongside coleslaw or pickles.
Frequently asked questions
1. Does the meat need to be kept exactly 24 hours in the fridge?
Yes, for the salt to penetrate evenly and tenderize well. I do not recommend skipping this step.
2. Can it be cooked on the stovetop, not just in the oven?
No, the oven is necessary for even baking and for the final texture of the roulade.
3. Can I use another part of the pork instead of belly?
I do not recommend it. Other types of meat do not roll well and do not provide the right texture or flavor.
4. How do I know when the roulade is done in the oven?
When a fork easily penetrates the meat and the layer of fat is translucent. Generally, after an hour at 150°C is sufficient.
5. Can I freeze the roulade?
It can be frozen in slices after it has completely cooled, but the texture may change slightly upon thawing.
Nutritional values
Estimate for 100 g of ready-to-serve roulade:
Calories: 250-320 kcal
Proteins: 15-17 g
Fats: 23-26 g
Carbohydrates: under 1 g
Values vary depending on the layer of fat left on each slice. It is a dish rich in fats and proteins, filling, with very few carbohydrates.
Storage and reheating
It can be stored in the fridge, wrapped in plastic wrap or in a well-sealed container, for up to 5 days. It does not need to be reheated; it is served cold or at room temperature. If you want, you can pan-sear a slice, but usually, it is not necessary.
This recipe does not have complicated steps, but it requires patience and adherence to the refrigeration time. If you follow the instructions, it turns out perfectly every time.
Quick Info
Total time: 25-26 hours (including fridge and oven)
Preparation time: 20-30 minutes (for preparing the meat and rolling)
Cooking time: approx. 1 hour in the oven
Servings: 10-12 slices (from 1 kg of pork belly)
Difficulty: easy to medium (requires attention to rolling and pressing)
Recipe type: festive appetizer or cold platter
Ingredients
1 kg pork belly (choose a piece with evenly distributed meat and fat)
1 large head of garlic
2 tablespoons coarse salt
1 teaspoon whole pepper
2 bay leaves
250 ml white wine (or dry rosé)
Preparation steps
1. Clean the garlic and crush or finely mince it. I make it into a paste to easily spread on the meat.
2. Wash the pork belly and dry it well. Using a wide knife, thin each piece so that you obtain a thin strip with a layer of meat and fat on both sides. It is important not to leave areas with only fat or only meat.
3. Spread each piece of pork belly with the crushed garlic over the entire surface. Generously sprinkle coarse salt on both sides.
4. Stack the pieces of pork belly in a bowl or deep tray. Cover with plastic wrap and refrigerate for 24 hours. The meat will marinate and tenderize overnight.
5. After 24 hours, take the meat out of the fridge. Rinse it briefly under cold running water to remove excess salt. Dry each piece well with paper towels.
6. Tightly roll the pork belly into compact rolls, with the fat side facing out (on top). Tie the roll with kitchen twine to keep it firm.
7. Place the rolls in a pot with higher sides, just enough to hold them. Add the wine, bay leaves, and whole pepper. The wine should not completely cover the meat, just form a layer at the bottom.
8. Put the pot in the preheated oven at 150°C. Leave for about 1 hour, or until a fork easily penetrates the meat. From experience, if the piece is thicker, it may take a little over an hour, but not significantly longer.
9. Remove the rolls onto a flat tray. On top, place a wooden lid or a flat tray with a weight (I use a large jar filled with water). Leave to press while cooling completely. Pressing helps achieve a firm texture and a nice appearance when slicing.
10. Once cooled, remove the twine from the roulades. Trim any excess fat that has drained, if necessary, with a knife. Slice into appropriately thick pieces.
Why I make this recipe often
It helps me when I want something salty, hearty, and filling for platters or sandwiches. I can prepare it a day in advance, and it keeps well in the fridge. It remains tasty even after a few days. It’s especially suitable when I have guests or for a festive menu.
Tips and variations
Tips
- The pork belly should be cut as evenly as possible so it rolls tightly and doesn’t unravel during baking.
- Be generous with the salt at the beginning; the excess can be rinsed off later.
- Pressing at the end is not optional if you want the roulade to hold its shape when sliced.
- Don’t leave the meat in the oven too long; it will become dry.
Substitutions
- If you don’t have dry white wine, a dry rosé will work too.
- You can use pork belly from the butcher, but avoid very thick pieces of fat.
- For those who can’t stand garlic, you can use less, but don’t omit it entirely.
Variations
- If needed, you can add a little chili pepper or paprika for a spicier taste, but the base will always remain garlic and salt.
- Sometimes I sprinkle a little dried thyme, but only on the exterior surface so as not to overpower the other flavors.
Serving ideas
- Sliced thinly for cold platters.
- In a sandwich with mustard or horseradish.
- Alongside coleslaw or pickles.
Frequently asked questions
1. Does the meat need to be kept exactly 24 hours in the fridge?
Yes, for the salt to penetrate evenly and tenderize well. I do not recommend skipping this step.
2. Can it be cooked on the stovetop, not just in the oven?
No, the oven is necessary for even baking and for the final texture of the roulade.
3. Can I use another part of the pork instead of belly?
I do not recommend it. Other types of meat do not roll well and do not provide the right texture or flavor.
4. How do I know when the roulade is done in the oven?
When a fork easily penetrates the meat and the layer of fat is translucent. Generally, after an hour at 150°C is sufficient.
5. Can I freeze the roulade?
It can be frozen in slices after it has completely cooled, but the texture may change slightly upon thawing.
Nutritional values
Estimate for 100 g of ready-to-serve roulade:
Calories: 250-320 kcal
Proteins: 15-17 g
Fats: 23-26 g
Carbohydrates: under 1 g
Values vary depending on the layer of fat left on each slice. It is a dish rich in fats and proteins, filling, with very few carbohydrates.
Storage and reheating
It can be stored in the fridge, wrapped in plastic wrap or in a well-sealed container, for up to 5 days. It does not need to be reheated; it is served cold or at room temperature. If you want, you can pan-sear a slice, but usually, it is not necessary.
This recipe does not have complicated steps, but it requires patience and adherence to the refrigeration time. If you follow the instructions, it turns out perfectly every time.