Name: Pork belly roll - Polish Your Kitchen
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Pork belly roll - Polish Your Kitchen

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()Pork belly roll is prepared this way to create a delicious, sliceable lunch meat. Pork belly is rubbed with spices and then roasted. The belly fat melts into the meat, creating a tender and savory roast. Thick slices can be garnished with mustard or , when served. This pork cold-cut is often prepared for Easter and served as part of the cold-cut platter, full of meats prepared for this occasion.&nbsp;I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!To make this recipe, you will need:A sharp knifeA roasting panTrussing threadPlace caraway seeds in a mortar and pestle and lightly grind the seeds (not to powder).Place pork belly on a cutting board and rub with spices and parsley.Roll and truss. Refrigerate for 2 hours (or overnight). Take out and leave on the counter to bring to room temperature.When ready to bake, turn oven to to 350°F / 180°C.Bake the roll, covered, for 60–80 minutes. Take out and cool completely, then refrigerate.Serve cold, thinly sliced, garnished with horseradish or horseradish with beets.I have an excellent recipe for homemade horseradish, if you’d like to try making your own, follow myHope you try it soon, and if you do, please share your results in my Facebook group: &nbsp;()&nbsp;How useful was this post? Click on a star to rate it! Average rating / 5. Vote count: No votes so far! Be the first to rate this post. As you found this post useful... Follow us on social media! We are sorry that this post was not useful for you! Let us improve this post! Tell us how we can improve this post?How useful was this post? Click on a star to rate it! Average rating / 5. Vote count: No votes so far! Be the first to rate this post. As you found this post useful... Follow us on social media! We are sorry that this post was not useful for you! Let us improve this post! Tell us how we can improve this post?Welcome to my Polish food blog! Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Join my network of friends and stay in touch with your roots through my stories.bloggers like this:

()Pork belly roll is prepared this way to create a delicious, sliceable lunch meat. Pork belly is rubbed with spices and then roasted. The belly fat melts into the meat, creating a tender and savory roast. Thick slices can be garnished with mustard or , when served. This pork cold-cut is often prepared for Easter and served as part of the cold-cut platter, full of meats prepared for this occasion.&nbsp;I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: a complete guide to preparing a Polish Easter feast following recipes that have been handed down...

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