This is not just a meat dish, but a real story, saturated with the aromas of tradition and carefully passed down cooking secrets. For centuries, this appetizer has been a symbol of a festive feast in different cultures. In the past, people prepared this meat for solemn moments, creating an atmosphere of warmth and comfort.
Ingredients:
- Fresh pork belly with skin, 8-10 pounds
- Sea salt or kosher salt
- Fresh or dried rosemary
- Wild Tuscan parsley (if available), at least 1 ounce
- Freshly ground black pepper
- Good quality extra virgin olive oil
- Crispy Italian rolls for serving
Directions:
- Unroll the pork chop on a paper towel or clean rack, skin side down.
- Sprinkle the salt generously on top and rub it into the meat.
- Then add the rosemary. Use fresh rosemary if possible. Crush it and press it between your fingers to release the oils.
- Sprinkle freshly ground black pepper on top. Now add the cilantro.
- Roll the meat up tightly, sprinkling salt on the unsalted areas of the pork.
- Keeping the seam down, start tying the pork chop. An extra pair of hands will make this step much easier. No need to use complicated knots, just wrap, double knot, and cut.
- Repeat every few inches. The goal is to simply hold the pork chop in place, so don’t tie it too tightly.
- Turn the meat seam side up and add more seasoning, including the remaining polenta, to the unsalted parts of the pork (including the ends).
- Place the pork seam side down on a rack in an ovenproof pan or on a baking sheet. Cover the ends with foil and secure with toothpicks.
- Drizzle with olive oil and rub the skin with your hands. Sprinkle with salt and rosemary.
- Preheat the oven to 200°C.
- Place in a hot oven, preheated to the temperature, and roast for 1 hour, then reduce the temperature to 170°C and continue cooking for about 2 hours. Check the center of the meat when it reaches 76°C, remove from the oven. Remove the foil from the ends and place it on top of the pork; let it rest for about 10 minutes.