Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the curing rub by combining 150 grams coarse sea salt, 75 grams brown sugar, 30 grams harissa paste, 15 grams smoked paprika, 10 grams crushed caraway seeds, 5 grams dried marjoram, and 2 minced garlic cloves in a small bowl.

2. 2

   Evenly rub the entire surface of 1.5 kilograms pork belly with the prepared curing mixture, ensuring all sides are thoroughly coated, then place the pork belly in a non-reactive container, cover, and refrigerate for 24 to 48 hours to cure.

3. 3

   After curing, thoroughly rinse the pork belly under cold running water to remove excess rub, pat it completely dry with paper towels, and allow it to air dry uncovered in the refrigerator for at least 4 hours.

4. 4

   For the stuffing, sauté 2 large thinly sliced onions in 2 tablespoons lard or vegetable oil in a large pan over medium heat until softened, then add 500 grams drained sauerkraut, 2 large diced apples, 250 milliliters chicken or vegetable broth, 1 tablespoon apple cider vinegar, and black pepper to taste, simmering for 15 minutes until most liquid evaporates.

5. 5

   Lay the cured pork belly fat-side down on a clean surface, spread the sauerkraut and apple stuffing evenly over the meat, leaving a 2-centimeter border, then tightly roll the pork belly into a cylinder and secure it with butcher’s twine at 3-centimeter intervals.

6. 6

   Preheat oven to 160 degrees Celsius (325 degrees Fahrenheit), place the tied pork roulade in a roasting pan with 1 cup of water or broth, and slow-roast for 3.5 to 4 hours, or until the pork is very tender and the internal temperature reaches 85 degrees Celsius (185 degrees Fahrenheit), basting occasionally.

7. 7

   Remove the roulade from the oven, increase the temperature to 200 degrees Celsius (400 degrees Fahrenheit), return the roulade to the oven for an additional 20-30 minutes to crisp up the exterior, then let it rest for 15 minutes before removing the twine and slicing into thick rounds for serving.