I am really pleased with the result of this year's pork roll recipe. Here is my other version of how to make it. This version was simple, straight forward, little mess and it is nice and firm.
I got the recipe from MatPrat.No and here is the English version of how I made it:
You need an approx. 1.5 kg slab of pork belly
No bones and preferably not scored, but it doesn't matter too much
You might need to go to a butcher to get a big enough piece
Cover it completely with water and let it simmer for about 2 1/2 hours
In the meantime, mix in a bowl and set aside:
1 1/4 table spoon salt
1 tea spoon ground pepper
1 tea spoon ground clove
1 tea spoon ground all spice
1 tea spoon ginger
3 tea spoons gelatine powder - equivalent of one sachet of gelatine powder from Dr Oetker
(the recipe called for 5, but I put in three and it is ample!)
Take the meat out of the water and let it cool so it can be handled
Take the skin off in as whole pieces as possible
Bring out a bread mould and generously line it with cling film letting the ends hang over the sides so you have enough to cover the meat at the end
Take the skin and put a layer with the outer side down in the bread mould
Sprinkle some of the spice mix on the skin
Cut up the meat - it says to do it in nice slices, but mine crumbled no matter how I cut it and it doesn't seem to matter too much
Put a layer of meat on the spices
Alternative putting the spice mix and the layers of meat
Build it as high as possible in the mould
End with a final layer of the skin, this time the outer side out
Cover it with the clingfilm
Put it in a press (of 2-3 kg) or use a heavy frying pan/books/etc and leave it in the fridge till the next day.
It is now ready!
I decided to divide mine in two and freeze them, but you can also put it in brine to keep it in the fridge.
Bring on the mustard!