This pork roll stands out from what we usually eat at our Sunday and holiday tables because of its special and delicious filling.
Materials for 6-8 servings:
2 ½ kilos pork belly, rolled out
80 g Dijon mustard
15 g turmeric
Four sprigs of rosemary, chopped
dried oregano
Six portobello mushrooms
100-120 ml extra virgin olive oil
70 g cow's butter
½ bunch fresh thyme, chopped
70 ml dry white wine
400 g kefalotyri cheese
½ kilo of Roseval potatoes (red-skinned)
1 kilo of sweet potatoes
juice of 3 small oranges
salt, black pepper
Procedure
Step 1
Marinate the pork on the exposed side with a mixture of mustard, turmeric, rosemary, dried oregano, and salt and pepper.
Step 2
Clean the mushrooms from the skin and internal hairs and cut them into thick slices. Sauté them over medium to high heat in olive oil and butter. Season with salt and pepper, add a little thyme, deglaze with the wine and let it evaporate. Preheat oven to 160°C.
Step 3
Once they have cooled slightly, spread them over the pork. Add the kefalotyri cheese and cut into 1-1½ cm thick sticks. Wrap it very carefully, tie it with string, and marinate it on the outside with salt, pepper, thyme, and oregano.
Step 4
Peel and cut the sweet potatoes and potatoes into 3-4 cm cubes. Marinate them with a little olive oil, salt, pepper, thyme and rosemary and spread them in a baking dish. Add the orange juice and place the roll on top. Cover with a lid and bake in an oven for 1 hour.
Step 5
Continue baking uncovered at 180°C for another 30 minutes. Remove the roll and let it rest for 30 minutes before cutting. If the potatoes are not yet done, bake them for another 15-20 minutes.
Recipe from Cantina. Translated by Paul Antonopoulos.
READ MORE: How to cook the juiciest Brizola (Greek-style pork chop)