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Pork with Prunes and Caraway
A succulent pork belly roll filled with aromatic garlic and sweet prunes, slow-roasted to perfection, offering a delightful balance of savory and sweet flavors.
🧂 Ingredienser
- 1 kg Pork belly(boneless, skin removed)
- 6 cloves Garlic cloves(minced)
- 1 teaspoon Caraway seeds(crushed)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper(freshly ground)
- 100 g Dried prunes(pitted)
- 2 tablespoons Sunflower oil or olive oil
- 1 teaspoon Bukovo pepper (optional)(crushed, for a spicy-smoky note)
👨🍳 Fremgangsmåde
- 1
Lay the pork belly flat on a cutting board, fat side down. Lightly score the surface of the meat in a crisscross pattern.
💡 Professionelle Tips: Scoring helps the seasoning penetrate deeper. - 2
In a small bowl, combine minced garlic, crushed caraway seeds, salt, black pepper, and Bukovo pepper (if using).
- 3
Rub the spice mixture generously over the pork belly, working it into the scored surface and edges.
💡 Professionelle Tips: Ensure an even coating of the seasoning. - 4
Distribute the pitted prunes evenly across the entire surface of the seasoned pork belly.
- 5
Starting from one end, tightly roll the pork belly into a firm log. Tie the roll at 2-3 cm (1 inch) intervals with kitchen twine.
💡 Professionelle Tips: A tight roll ensures a stable shape during roasting. Use sturdy twine. - 6
Preheat oven to 175°C (350°F). Place the pork roll seam side down in a roasting tray and drizzle with oil.
- 7
Cover with aluminum foil and roast for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the meat is fully cooked and slightly browned.
💡 Professionelle Tips: Internal temperature should reach 160°F (71°C). - 8
Remove from the oven and let it rest for 15 minutes before slicing.
💡 Professionelle Tips
- ✓Ensure the prunes are pitted before adding them to the roll.
- ✓For a crispier skin, remove the foil for the last 15-20 minutes of roasting.
- ✓Serve with a side of mashed potatoes or a fresh salad.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a tablespoon of honey to the prune filling for extra sweetness.
- Experiment with other dried fruits like apricots or figs.