Turkey Meat Roll with Pork Belly
Turkey provides lean complete protein, while pork belly adds fat and keeps the roll juicier. The spice mix brings aroma without sugar or starchy binders, making the dish useful as a keto appetizer.
Cut the turkey fillet (700 g) into about 2 cm cubes and the pork belly (250 g) into about 1 cm cubes. Put the meat in a deep bowl.
Crush the bay leaf (1 g), pepper mix (3 g) and allspice (0.5 g) in a mortar. Add paprika (2 g), dried garlic (3 g), rosemary (1 g), cardamom (1 g) and sea salt (8 g). Add the spices to the meat and mix very well, until the pieces become sticky and evenly coated.
Cut a roasting sleeve lengthwise to make one large sheet. Add the meat, roll it tightly, then wrap it in foil. Bake at 180°C for about 1 hour, until the center of the roll reaches at least 74°C.
Remove the roll, cool for 20 minutes and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 8 hours so the roll sets and slices cleanly.
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