Pork Steak Roll
A firm pork roll provides complete protein and fat without unnecessary carbs. Curing, gentle heating, and overnight chilling make the slices juicy, elastic, and aromatic.
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Inventory: Oven, Probe Thermometer
Kitchen: Mediterranean
6 kg 666 gram
Digestion time: 4 hour
Complete protein: ✔
Pound pork steaks (1000 g) well and lay them in a sheet on film. Mix nitrite salt (18 g), coriander (3 g), black pepper (5 g), nutmeg (1 g), and garlic (3 g), then season both sides of the meat.
Roll tightly, wrap in several layers of film, tie, and cure for 2-4 days at 2-4 °C. Before cooking, warm for 1.5-2 hours at 50-60 °C so the meat develops color.
Cook in the oven: place the roll in a cold oven, insert a probe, and heat at 50-60 °C until the center reaches 50 °C. Raise the oven to 80-90 °C and cook to 69-70 °C inside. Cool and chill overnight.
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