[WATCH] Tying a rolled pork belly

Watch Sean Gravina preparing a pork belly for roasting – cutting the meat off the ribs, stuffing the pork belly with mince and rolling and tying the joint to get it ready for that Sunday roast. ​​​

Rachel Zammit Cutajar
19 December 2014, 4:00pm
Watch Sean Gravina tie a pork belly roast to get ready for the oven
Tying a rolled pork belly

  • 1 tsp black peppercorns
  • 3 garlic cloves, finely chopped
  • 1 large bunch of fresh thyme, leaves only
  • 3 tbsp olive oil
  • 1½ - 2kg piece pork belly (skin on) cut from the slimmer half, skin scored
  • 2 lemons
  • Pork mince

  1. Toast the spices in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the garlic and half the thyme to make a paste, then mix with 2 tbsp olive oil.
  2. Mix in with the pork mince.
  3. Lay the pork on a board skin-side down. Spread the mince and neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together. Cover and chill, leaving to marinate for a few hours or overnight.
  4. When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil.

This recipe was first shown on Gourmet Today TV, aired on 19 December, 2014. 

Rachel Zammit Cutajar graduated in economics from the University of Malta...