Polish-style Pork Belly Roll
Pork belly roll is prepared this way to create a delicious, sliceable lunch meat. Pork belly is rubbed with spices and then roasted. The belly fat melts into the meat, creating a tender and savory roast. Thick slices can be garnished with mustard or homemade horseradish, when served. This pork cold-cut is often prepared for Easter and served as part of the cold-cut platter, full of meats prepared for this occasion.
I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition. The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!
To make this recipe, you will need:
- A sharp knife
- A roasting pan
- Trussing thread
Pork-belly roll
Ingredients
- Skinless slab of pork belly, about 3 lbs / 1.5 kgs
- 1 1⁄2 tsp of salt
- 1 tsp of ground pepper
- 1 1⁄2 tsp of paprika
- 2 tsp of caraway seeds
- 3 Tbsp of minced fresh parsley
- ADDITIONALLY:
- » Thread for trussing
Instructions
Place caraway seeds in a mortar and pestle and lightly grind the seeds (not to powder).
Place pork belly on a cutting board and rub with spices and parsley.
Roll and truss. Refrigerate for 2 hours (or overnight). Take out and leave on the counter to bring to room temperature.
When ready to bake, turn oven to to 350°F / 180°C.
Bake the roll, covered, for 60–80 minutes. Take out and cool completely, then refrigerate.
Serve cold, thinly sliced, garnished with horseradish or horseradish with beets.
I have an excellent recipe for homemade horseradish, if you’d like to try making your own, follow my recipe: here.
Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.
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