Gastronomixs

Pork belly roll

This recipe is inspired by the original sausage roll. Delicious as a snack or amuse-bouche.

Creation by Niels van Kooten, student at Cas Spijkers Academie, Breda, the Netherlands.

Pork belly roll

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Ingredients

500

g

pork belly

10

 

cherry tomatoes, chopped

1

sprig

rosemary

3

sprigs

thyme

50

g

ketchup

1

 

onion, minced

1

clove

garlic, finely chopped

1

sheet

all butter puff pastry

Preparation method

  • Place the pork belly, cherry tomatoes, rosemary, thyme, ketchup, onion and garlic in a vacuum sealer bag.
  • Then cook in a hot water bath at 72°C for 2 hours.
  • Cut open the bag and pour the contents, except for the pork belly, in a blender.
  • Purée the mixture into a sauce and then pass it through a fine-meshed sieve.
  • Reduce to a thick sauce.
  • Cut the pork belly into pieces 1cm wide, 5cm long and 2cm high.
  • Cut the puff pastry into strips measuring 4cm wide and 8cm long and cut notches into half of the strips to create a grid pattern (for the top).
  • Coat the pork belly pieces with the tomato sauce and place on the bottom pastry strips.
  • Place the notched pastry strips on top of the meat.
  • Cut the pastry alongside the pork belly to press the two pastry pieces together.
  • Bake the rolls at 200°C for 10 minutes until the pastry is cooked and golden brown.

Serving suggestions

  • Serve as a snack or amuse-bouche.
  • As part of a composition with several pork components.
  • Goes well with tomato components.

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