Crackling Pork Roulade

If you like pork cracklings, you are going to LOVE this recipe for Crackling Pork Roulade. There is something about crunchy pork that’s simply heavenly. Better still, you can make this as an appetizer, snack, or accompaniment to a main meal.

Factoid

These types of recipes date back to Rome, where cooks used them to fill the bellies of hungry bellies of soldiers. Over time, this became a staple for celebrations throughout Italy.

The portions of this recipe depend on how many people you are having. This serves six, but if you only have four, reduce the meat to two pounds. Basically, ½ pound per person.

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Crackling Pork Roulade

If you like pork cracklings, you are going to LOVE this recipe for Crackling Pork Roulade. There is something about crunchy pork that’s simply heavenly. Better still, you can make this as an appetizer, snack, or accompaniment to a main meal.

Factoid

These types of recipes date back to Rome, where cooks used them to fill the bellies of hungry bellies of soldiers. Over time, this became a staple for celebrations throughout Italy.

The portions of this recipe depend on how many people you are having. This serves six, but if you only have four, reduce the meat to two pounds. Basically, ½ pound per person.

Ingredients

• 3 pounds skin-on boneless pork belly
• Salt
• Fresh basil
• Fresh sage
• ¼ tsp Onion powder
• ¼ tsp Lemon zest
• ¼ tsp garlic
• ¼ tsp thyme
• 4 shallots (thinly sliced)
• Red pepper flakes
• 1 cup barbecue sauce (your choice)
• Baguette
• Romain
• ½ freshly squeezed lemon juice
• Butcher’s twine

Instructions 

• Look at the pork belly. You will see a distinctive edge of skin. Cut that off (usually about 1 inch).
• Turn the pork so the skin side is up. Poke holes all over the skin. Go crazy! The more, the merrier.
• Pour salt onto the skin evenly, giving it a pat to keep it in place.
• Refrigerate the meat overnight so the salt can do its work.
• In the meanwhile, mix all the spices in a little bowl so they’re ready to go. Set aside in a dry place. Hold off on the freshly chopped basil and sage until you’re actually applying the spices.
• The next day, place the meat side of the pork upward.
• Preheat your smoker to 250F.
• Score it crosswise (a diamond effect). Do NOT cut all the way through.
• Chop up the basil and sage and mix it with the other spices
• Sprinkle the spice mix, making sure it’s all over every part of the meat
• Use your hands to pat down the spices so they get into the cracks created by scoring.
• Now it’s time to roll (Roulade is just a fancy word from the French, meaning “to roll.”
• Tightly roll the meat. When you’re done, use butcher's string to tie it in place. You’ll need at least one every two inches.
• Place the roll into the smoker for four hours. If you have a meat thermometer, look for 160F.
• During the last 15 minutes of cooking, preheat your oven to 500F.
• Use a baking dish and place the roulade into the oven for a half hour. After 30 minutes, turn it so both sides get exposure.
• The skin should be bubbly and crisp.
• Rest the meat for 20 minutes.
• Slice the baguette open.
• Evenly cover one side with romaine lettuce.
• Squeeze lemon juice evenly over the lettuce
• Add pieces of the roulade
• Finish with your favorite barbecue sauce.