Name: Braised Pork Rolls
Cuisine: United Kingdom
Ingredients: salt and black pepper; 1 small carrot, roughly chopped; 1 glass dry white wine; butter for greasing; 25 g butter, cold, in small pieces; 1 small leek or ½ a Spanish onion, roughly chopped; 1 tbsp each sage and tarragon, finely chopped; 2 tbsp each parsley and oregano (or marjoram), finely chopped; 1 kg pork belly in one piece, without ribs if possible, about 15 ∞ 25cm; 25 g salt and 25 g sugar, mixed; 40 g soft butter; 1 tbsp grated lemon rind; 3 cloves of garlic; 10 anchovy fillets; 1 clove of garlic, crushed; 1 stalk of celery, roughly chopped

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is my version of a dish I ate at Zafferano in London, where the chef, Giorgio Locatelli, is happy to test his ingenuity on material lesser chefs would disdain. I had an excellent sardine dish there once and some little pork rolls that were very like these. I’m only guessing at the pork belly, but with a little labour these rolls make an extremely tasty, if ungainly, dish for supper. And they are a change from beef olives – if anyone makes those any more.