After reading Søren from GASTROmads delicieous recipe for homemade spiced meat roll and the fact that have just purchased a half pig which contained a pork belly, I decided to post my own version of this Danish classic.
Spiced meat roll (literally rolled sausage) is a classic danish lunch meat, and it is not difficult to make at all. You get a lot more taste out of the homemade version instead of the supermarket version. You need about 4 days before it is ready to serve, but most of that time is just waiting.
Ingredients 1 Servings
Pork Belly1½ kg
Water3 l
Black pepper1 tbsp
White pepper1 tbsp
Allspice1 tbsp
Nutmeg1 tsp
Sweet paprika1 tsp
Salt1 tsp
Fresh thyme
Fresh parsley
Leeks2
Parsley root3
Shallots3
Food-grade string
Take the pork belly and trim it so it is about the same thickness all over.
Mix 3 l water with 3 dl of salt until it is completely dissolved.
Roll the belly loosely and put it in the brine. På at plate on in with something heavy on to so that it stays in the brine.
Put the brine in the refrigirator for 3 days.
When the three days are up, you should prepare the spice mixture.
Put black pepper, white pepper and allspice in a mortar and crush all the spices well.
Add sweet paprika and half a ground nutmeg and mix it all together.
Chop 6 twigs of thyme and ½ a bundle of parsley finely.
Unroll the belly and pat it dry.
Put the spice mix on 2/3 of the belly.
Put the fresh herbs on top of the spices.
Roll the part without spices on top of the part with spices.
Continue to roll the meat so that it rolls on top of the last 1/3 with spices on it.
Tie a string lengthwise and start pull the string underneath and tighten.
Keep repeating until the entire belly is tied up, finish with a knot.
Let the belly simmer in a pot of water with leeks, parsley root and the rest of the parsley in about 3 hours.
When the belly is done, take it out the water and throw away the water and vegetables.
