👨‍🍳 Instruktioner

1. 1

   Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat. If the skin is not on, skip this step.

   💡 Proffstips: A sharp knife or a razor blade can be used for scoring.
2. 2

   In a small bowl, combine minced garlic, salt, pepper, cumin, oregano, and red pepper flakes (if using).

   💡 Proffstips: Adjust spices to your preference.
3. 3

   Spread the spice mixture evenly over the meat side of the pork belly. Roll the pork belly tightly, starting from one of the longer sides, with the skin on the outside.

   💡 Proffstips: Having a butcher prepare the rectangular cut can make rolling easier.
4. 4

   Secure the rolled pork belly with kitchen twine at regular intervals to maintain its shape during cooking.

   ⏱️ 5 minutes
5. 5

   Place the rolled pork in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the pork is tender.

   ⏱️ 2 hours

   💡 Proffstips: Alternatively, you can bake the arrollado at 180°C (350°F) for about 2 hours, basting occasionally.
6. 6

   Once cooked, remove the arrollado from the water. If desired, you can crisp up the skin under a broiler or in a hot oven for a few minutes.

   💡 Proffstips: Be careful not to burn the skin.
7. 7

   Let the arrollado rest for at least 15 minutes before slicing. Remove the twine and slice into thick rounds.

   ⏱️ 15 minutes