Pork belly roll with sea cucumber skewer
12 servings
200 minutes
Pork belly roulade with squid skoblyanka is a true gastronomic adventure that combines the tenderness of meat with rich seafood flavor. This dish is a bold experiment where the juiciness of pork perfectly complements the texture of squid, while spices and wine reveal the depth of flavor nuances. The skoblyanka, with its rich vegetable sauce, adds aromatic spiciness to the composition. Every detail of the recipe works to create a balanced and unusual taste experience. Perfect for connoisseurs of rare seafood delicacies and gourmet cuisine. The golden crust presentation turns this dish into a celebration of taste, while thyme completes the picture by adding fresh herbal notes.
1
Defrost the cucumbers and cut them into strips 5 mm thick.
- Frozen cucumaria (sea cucumber): 320 g
2
Chop the onion and garlic clove, slice the celery and carrot into rounds. Sauté the vegetables with a sprig of thyme in some butter, add tomato paste, mix, and cook for a bit longer. Then pour in the wine and reduce it by half. Add turmeric, remove from heat, and let it steep for about an hour.
- Shallot: 80 g
- Garlic: 3 cloves
- Celery stalk: 40 g
- Carrot: 80 g
- Thyme: 15 g
- Butter: 80 g
- Tomato paste: 100 g
- Dry red wine: 120 ml
- Frozen cucumaria (sea cucumber): 320 g
3
Clean the pork belly (about 15 by 20 cm), and coat the inside with mustard. Chop two cloves of garlic and two sprigs of thyme, sprinkle them over the belly, season with salt and pepper, drizzle with olive oil, and roll it up with the skin facing out. Tie it with twine, wrap it in plastic wrap, and simmer on low heat for three hours. Then cool it down and remove the wrap.
- Pork belly: 1 piece
- Mustard: 60 g
- Garlic: 3 cloves
- Thyme: 15 g
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 4 tablespoons
4
Before serving, slice the roll into 2 cm thick pieces and fry in butter until crispy. Heat the skoblyanka and distribute it on plates. Top with pieces of pork roll. Garnish with remaining thyme.
- Pork belly: 1 piece
- Butter: 80 g
- Thyme: 15 g