Recipe detail

Pork Belly roulade

26. 7. 2022

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

Program steps

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1
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 180 °C
ventilator icon 90 %
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2
Combination
80 %
time icon Termination by time
time icon 00:50 hh:mm
probe icon 135 °C
ventilator icon 80 %
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Ingredients - number of portions - 10

Name Value Unit
pork belly, minced 2000 g
onion 200 g
garlic 40 g
ground black pepper, ground 1 g
salt 12 g
croissant 4 pcs
chicken eggs 4 pcs
garlic 40 g
butter 120 g
salt 6 g
english bacon 220 g
caraway seeds 3 g
marjoram 1 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 899.1 kJ
Carbohydrate 4.2 g
Fat 84.9 g
Protein 29.3 g
Water 0 g

Directions

We cut the slab of meat lengthwise along the fibers so that it opens like a book. We don't cut a bit from the edge so that it holds together. We can tap the meat slightly. Salt and pepper both sides.

For the filling, dip the rolls in milk and cut them into thin slices or cubes. Once they are soft, squeeze out the excess liquid, add softened butter, eggs, finely chopped bacon, pressed garlic, marjoram, chopped parsley and salt. Mix everything thoroughly.

Spread the stuffing on the sheet of meat (not all the way to the edges) and wrap it again along the fibers of the roulade. We fasten it with string (we can also buy a net intended for this in butcher supplies). Sprinkle cumin on all sides of the roll.

Coarsely chop the onion and garlic on the bottom of the baking dish with the lid, place the roll on top and cover with approx. 150 ml of water or stock. We bake the belly roll on the above program. Add liquid as needed.