Hai, I made a pork roll, and get this, the insides were tastier than the skin! I know, if I hadn’t made it, I would also have thought I were crazypants, too.
I bought a whole pork belly and decided to try a stuffed pork roll. Stuffed it with some shallots and a carrot, I think.
Here’s what my slicing skeelz gave:
A 6-story pork high rise. The piece I used for the pork was just a smidge under a pound. So close.
Cracked open one of my noble Trappist ale home brews (you could use any Belgian beer), sliced the meat side up a bit, and poured the beer into a dish so it marinated the meat-side of the pork.
After a few hours, I trussed it up with the stuffing ingredients and roasted it for a few more hours.
Done! Now enjoy fatty-licious pork. Belgian-beer marinades go really, REALLY well with pork. So doing that again in the future.