Oven-Baked Pork Belly Roll with Meat Filling
An impressive meat appetizer that is easier to prepare than it looks! A thin piece of pork belly is layered with seasoned meat and garlic, rolled tightly and slowly baked until tender. Different spices allow you to vary the flavor every time.
Updated : 22 September, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Fatback
500 grams
Pork
6
Garlic
to taste
Paprika
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose a relatively thin piece of pork belly or fatback with the skin attached. You can use any boneless meat for the filling, such as chicken, beef, veal or pork.
Step 2
Cut the pork belly lengthwise through the center, stopping just before you reach the opposite edge, then open it out like a book.
Step 3
Cut the meat into thin slices and arrange them in a single layer over the pork belly. Season everything with salt, ground black pepper and paprika, adjusting the spices to taste.
Step 4
Peel the garlic and pass it through a garlic press. Spread the minced garlic evenly over the meat.
Step 5
Roll the pork belly and meat into a tight log, making sure the skin remains on the outside. Tie the roll firmly with kitchen twine.
Step 6
Wrap the roll tightly in several layers of foil. For additional protection against leaking, you can place it in a roasting bag as well. Refrigerate the wrapped roll for 4–6 hours to marinate.
Step 7
Place the roll on a baking sheet and bake in an oven preheated to 320°F for approximately 3 hours. Remove it from the oven, leave it to cool briefly without unwrapping, then refrigerate it overnight.
Step 8
Once thoroughly chilled, the roll will become firm and hold its shape well. Remove all the foil and cut away the kitchen twine.
Step 9
Cut the pork belly roll into round slices, arrange them on a serving platter and serve chilled.
Author note
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