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Roll of pork belly

Author
Cookinero 2 Mar 2025
8550
Roll of pork belly

Boiled belly roll is a great alternative to sausage. The dish is natural, without preservatives, dyes and other harmful substances. To make such a meat snack, you need to choose fresh pork, namely belly. It is advisable to take thin, as it is much easier to roll it into a roll. It should be pink, with streaks of fat, not sticky and not dried out.

How to cook Roll of pork belly

Step 1

Belly roll

Start preparing the boiled pork belly roll. Place a pot of water on high heat. Add salt. Wait until the water boils. While the water is boiling, prepare the meat. In a bowl, mix the chopped garlic, thyme, and ground black pepper. Rub the pork with the mixture on all sides.

Step 2

Belly roll

Cook the roll. Roll the belly into a roll and tie it with twine. Put the meat in a pot with boiling water. Reduce the heat to minimum and cover with a lid. After 1.5 hours, take the roll out and put it in a bowl. Put a plate on top and press it down with a press, for example, a two-liter bottle of water. Let the roll cool, then put it in the refrigerator. Slice the finished roll thinly.

Roll of pork belly - FAQ About Ingredients, Baking Time and Storage

Yes, rosemary or sage make excellent substitutes for thyme, offering a similarly earthy flavor that pairs well with pork.
The cooked pork belly roll can be stored in the refrigerator for up to 3-4 days when kept in an airtight container.
Yes, this recipe is naturally gluten-free as long as all seasoning ingredients (like garlic and spices) are certified gluten-free.
Wrap the cooled roll tightly in plastic wrap or foil, then freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm slices in a pan over low heat.
Serve with roasted vegetables, mashed potatoes, or a tangy coleslaw to balance the richness of the pork.
Yes, adjust the seasoning proportionally and reduce cooking time slightly (about 1 hour for a half-sized roll).
Trim excess fat from the pork belly before cooking, or substitute with leaner cuts like pork tenderloin (adjust cooking time accordingly).
Pressing helps compact the roll for even slicing, but you can skip it if texture isn’t a priority—just chill thoroughly before slicing.
Yes, cook on low for 6-8 hours or high for 3-4 hours, ensuring the roll is fully submerged in liquid for even tenderness.
Overcooking or insufficient braising time can cause toughness. Ensure low, slow heat and check for tenderness before removing from the pot.

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