🧾 Rolla Pulsa (All-Pork Version)

Prep Time: 30 minutes
Brining Time: 7–10 days
Cook Time: 1 hour
Press & Chill Time: Overnight
Servings: 12–16 slices

🥩 Ingredients

Meats:
– 5 lbs pork shoulder (boneless, sliced thin)
– 3 lbs pork belly (skin removed, trimmed)

Spice Mix:
– 1 tbsp kosher salt
– 1 tbsp brown sugar
– 1 tsp ground ginger
– 1 tsp allspice
– 1 tsp black pepper
– 1 tbsp chopped onion
– Optional: ½ tsp crushed fennel seed or caraway

Brine:
– 1 gallon water
– 1 cup salt
– 2 tbsp sugar
– 2 bay leaves
– 1 tsp whole peppercorns
– Optional: 1 tsp pink curing salt (for color retention)

🔪 Instructions

1. Lay pork shoulder slices flat. Sprinkle spice mix evenly. Add pork belly strips, then more spice. Roll tightly and tie securely with butcher’s twine every 2 inches.
2. Place the roll in a non-reactive container. Pour brine over until fully submerged. Refrigerate for 7–10 days.
3. Remove from brine and rinse. Simmer gently in water for 1 hour. Remove and press under heavy weight overnight (e.g., cutting board + cast iron pan).
4. Wrap tightly in foil or plastic wrap. Refrigerate until firm. Slice thin and serve cold.

🍽️ Serving Suggestions

• Serve on lefse or rye bread with mustard
• Add to charcuterie boards or holiday spreads
• Pair with pickled beets, sauerkraut, or lingonberry jam

🧠 Notes

• Pork belly adds richness and helps bind the roll
• Brining time can be shortened slightly due to pork’s tenderness
• Great for regional recipe features or printable cards on town pages

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