Description
A delicious roulade of young pork which is definitely with skin.
Ingredients
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Pork
2 kg
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Rosemary
20 g
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Thyme
20 g
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Black pepper
5 g
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Salt
10 g
Cooking
For this dish you need the meat of a young pig with the skin without bones (not to be confused with milk) and a thin layer of fat. In Italy it is made from a whole pig head. I occasionally order the meat at the butcher, so how to buy it on the market is not easy. And so we need a meat to wash, to clean the skin white. Dry.
Rosemary wash, dry, disassemble on the needles and finely chop with a knife.
Have to break the thyme leaves from the sprigs. Meat very well, season with salt and pepper. Sprinkle with chopped rosemary and thyme leaves.
Gently roll the meat into a roll. Tie with cooking twine or thick thread.
Bake in "the hole" 2-2,5 hours at 180*. 2 hours to cut the "sleeve," to lubricate the roll with the separated juice, salt and let the skin brown. Can for 10 minutes to increase the temperature to 200*.
Before cutting the crispy crust removed, cut into thin slices of meat and always put on top of meat slice crisp.
Very tasty, very aromatic and fragrant. Nice feast!
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