Pork loin from a ham cooker - rolled with fatback
Notes
Preparation:
Cut the pork loin lengthwise, but not all the way through, to allow you to pound it with a mallet so it rolls up easily (pound to widen it, not to lengthen it). Dust the loin with gelatin over its entire surface, then arrange slices of fatback on it so they evenly cover the entire loin.
Press the garlic and spread it over the entire surface of the meat. Prepare a spice-and-salt mixture. Sprinkle half of it over the entire surface of the meat and roll it up tightly. Spread the remaining half thoroughly over the outside of the rolled loin. Place everything in the ham cooker. Special bags will be helpful.
Close the ham cooker, insert a thermometer, and poach in water not exceeding 80°C until the internal temperature of the roulade reaches 70°C (about 1.5 hours).
After removing the ham cooker from the water, you can loosen the spring for about 5 minutes—so that all the juices above the pressing plate are absorbed back into the meat—then after this time close the ham cooker again and place it in the refrigerator until completely chilled (preferably for at least 6 hours). After removing it from the fridge, hold the ham cooker briefly (about 30 seconds) under a stream of hot water, then remove its contents using the spring, whose plate should adhere to the meat.
