Pork belly roll in the oven

Step-by-step cooking

1. Step 1:

   

   How to make pork belly roll in the oven? Prepare the necessary products. If necessary, defrost the meat in advance. You can use your own set of spices, if desired. Any ready-made dry seasoning mixes for meat in the oven will do. Garlic powder can be replaced with garlic cloves. You can also replace white pepper with red or ground black pepper. Or use a mixture of peppers.

2. Step 2:

   

   Clean the pig's peritoneum from all excess. I cut the skin off her, cut out the bones. Wash the meat thoroughly and dry it with paper towels.

3. Step 3:

   

   My pork peritoneum looks like this after cleaning. That is, it is so thin that it is easy to roll it into a roll.

4. Step 4:

   

   If you have fresh garlic, peel and chop it in any way convenient for you. In a separate bowl, mix the prepared mustard, salt, nutmeg, white pepper, garlic powder (or crushed garlic) and soy sauce. It's a marinade. Make incisions on the meat. And coat the pork well with the cooked marinade.

5. Step 5:

   

   Turn the meat over to the other side and smear it with marinade on this side too. At this stage, you can add fresh chopped greens, making a roll filling from it. I cooked without greens.

7. Step 6:

   

   Twist the pork into a tight roll.

8. Step 7:

   

   Tie the roll with twine as shown in the photo. This will help the roll not to fall apart during baking and keep the desired shape.

9. Step 8:

   

   Wrap the roll in foil. In this form, let him lie down for about half an hour. Then transfer the roll in foil to a baking dish or on a baking sheet. And put it in a preheated 200C oven to bake for about 2 hours. Determine the exact time and temperature of baking according to your oven. The weight of the meat also affects this. Mine weighs 2 kilos.

10. Step 9:

    

    10 minutes before the end of baking, open the foil and continue baking the meat. You can keep it in the oven a little longer until the roll is browned. Check the readiness of the meat as follows: pierce it with a sharp knife in the middle. If the juice comes out light, then it's ready! Bon appetit!