Rolled pork belly with minced meat filling from a ham cooker
This recipe is for everyone who owns a ham cooker and is looking for inspiration for new dishes using it, as well as for those who don’t have one yet, to show how easy it is, with a ham cooker, to make homemade cold cuts for everyday meals and special occasions. Rolled pork belly is perfect for healthy sandwiches with sprouts from your own cultivation. We’d like to remind you that cooking is a great way to “reset” your mind and take a break from everyday worries. Take care of your health!
Notes
Recipe for pork belly from a ham cooker
Preparation:
Pound the pork belly to the length of the ham cooker so that it can be rolled up like a roulade.
Grind the pork through a meat grinder, preferably using a coarse grinding plate (8–10 mm), or use pork that has already been ground. Rub the pork belly thoroughly with the larger portion of salt, and add the remaining salt to the minced meat.
Knead the minced meat thoroughly with the spices. Lay the slab of pork belly on a board, then spread an even layer of minced meat on it. Roll everything into a roulade and place it on the casing with spices in such a way that the spices touch the meat.
If necessary, adjust the casing to the length and width of the meat by trimming it where needed. Then wrap the meat in the casing and put it into the ham cooker.
Seal the ham cooker tightly. Insert a thermometer into the opening at the top of the device to measure the internal temperature of the meat. Place the ham cooker in a pot of water. Poach at 75–90°C until the internal temperature of the roll reaches 70°C.
After this time, remove the ham cooker vessel from the pot of water and allow it to cool. Then place the ham cooker in the refrigerator. After a few hours (at least 5), you can remove the rolled pork belly from the ham cooker. Peel off the casing from the finished belly; the spices will adhere perfectly to the surface of the meat.
