Rullepølse

Rullepølse (Danish Rolled Pork Belly)

A classic Danish cold cut of pork belly, seasoned with allspice and herbs, rolled tightly, poached, then pressed into a firm spiral that slices paper-thin for open-faced rye sandwiches.

Prep

30 min

Cook

120 min

Total

150 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1 kg (2¼ lb) pork belly, skinless, one piece, about 25 x 20 cm / 10 x 8 in, rind removed
• •25 g (5 tsp) fine salt, or 20 g / 4 tsp flaky salt
• •2 g (½ tsp) black pepper, freshly ground
• •2 g (½ tsp) ground allspice
• •2 whole bay leaves, torn in half
• •4 g (1 tbsp) fresh thyme leaves, or 1 tsp dried thyme
• •1 whole onion, finely sliced
• •1 l (1¾ pints) water, for poaching
• •10 g (2 tsp) white wine vinegar, or cider vinegar

Steps

1. 1 Lay the pork belly skin-side down on a board. If any rind remains, trim it off. Using a sharp knife, score the lean side lightly in a crosshatch pattern (do not cut all the way through) so the seasoning penetrates.
2. 2 Mix the salt, black pepper, allspice, torn bay leaves and thyme. Rub this mixture evenly over the lean side of the belly, then scatter the sliced onion across the surface.
3. 3 Roll the belly up tightly from one short end, keeping the roll even and firm. Tie with butcher's string at 3 cm (1¼ in) intervals, finishing with a lengthwise tie to hold the shape.
4. 4 Wrap the roll loosely and refrigerate for 12–24 hours. This dry-salting step firms the meat and seasons it through.
5. 5 Place the roll in a pot and cover with the cold water and vinegar. Bring to a simmer over medium heat - do not boil hard, or the roll will tighten and toughen.
6. 6 Skim any scum that rises. Cover loosely and maintain a gentle simmer (about 85–90 °C / 185–195 °F) for 1½–2 hours.
7. 7 Check doneness: a skewer inserted into the thickest part should meet no resistance and the juices should run clear. The internal temperature must reach at least 75 °C / 167 °F.
8. 8 Remove the roll from the pot and let it cool in its cooking liquid for 30 minutes, then lift it out.
9. 9 Wrap the roll tightly in cling film, twisting the ends to compress it into a firm cylinder. Place it in a loaf tin or between two boards with a weight on top (a couple of tins of beans works). Refrigerate under weight for at least 6 hours, ideally overnight.
10. 10 Unwrap, remove the string, and slice as thinly as possible - a sharp knife or a meat slicer is ideal. Serve on rugbrød with pickled beetroot, cucumber and a little mustard.