Bag-Roasted Pork

Name: Bag-Roasted Pork
Ingredients: 1 piece pork belly (about 2 kg); 1 pork tenderloin; pepper, paprika, turmeric; salt; marinade; 1 sprig fresh rosemary; 1 tablespoon anchovy paste; 1 tablespoon drained capers; 6 garlic cloves; 2 teaspoons fennel seeds (or thyme, oregano); 2 teaspoons pepper; zest from 2 lemons; 50ml olive oil

June 4, 2010

Pork Meat Dishes Oven Recipes

Finally I had a quiet weekend at home and I had time for a more elaborate meal. It stayed in the oven exactly as long as it took me to finish cleaning the house. We ate and then went for a walk, because we couldn't miss such nice weather. As a side dish, I made pan-fried new potatoes.

The roast is quite large, enough for about 8 people, but if there are only two of you like us, what's left you can use for salads and sandwiches during the week. Instead of deli meats... For a smaller roast, you can replace the belly and tenderloin with a piece of pork shoulder or leg that you open like a book, spread with marinade and roll... then proceed the same way, but don't forget to adjust the cooking time depending on the size of the roast.

Ingredients

1 piece pork belly (about 2 kg)
1 pork tenderloin
pepper, paprika, turmeric
salt

Marinade

1 sprig fresh rosemary
1 tablespoon anchovy paste
1 tablespoon drained capers
6 garlic cloves
2 teaspoons fennel seeds (or thyme, oregano)
2 teaspoons pepper
zest from 2 lemons
50ml olive oil

How to prepare bag-roasted pork

Choose a piece of pork belly that, when opened in two, will wrap around the tenderloin.
Blend all the marinade ingredients in a blender until you get a paste.
Place the pork belly on the work surface with the skin down and cut it in two (through the thickness) but not all the way, so it opens exactly like a book.
Sprinkle salt on both sides of the belly. Also sprinkle salt on the tenderloin.
The belly is still on the table with the skin down and the meat up. Pour the marinade on the belly and rub the entire surface well.
Place the tenderloin on the belly. If it's a bit longer, cut from the tenderloin so it fits with the belly. Roll tightly from one end. Tie the resulting roll with kitchen string or hemp twine. Place it in a special oven-safe plastic bag and tie well at the end. Pierce the bag in a few places with a toothpick.
Refrigerate the roll prepared this way for 2 days.
Remove the roll from the refrigerator at least 2 hours before cooking so it has time to reach room temperature.
Bake at 160°C for 2.5 hours. You can check with a meat thermometer, it should show around 70°C.
Open the bag, sprinkle a mixture of pepper, paprika, and turmeric over the roast, and leave in the oven for another 20-30 minutes. The roast temperature has reached 75°C.
Remove from the oven, cover with foil, and let it rest for 15 minutes. Slice and serve.