ROLLED PORK WITH PRUNES

A rich and flavorful pork roll filled with garlic and sweet prunes, slowly roasted until tender, and perfect for cold meze platters or warm family meals.

Don’t let the simplicity fool you. The combination of juicy pork and sweet prunes is a match rooted in old-world wisdom. The natural sugars in prunes melt into the meat as it roasts, balancing the richness with a subtle depth that lingers after every bite. 

Rolled pork



🧂 Ingredients:

  • 1 kg pork belly (boneless, skin removed)

  • 5–6 garlic cloves, minced

  • 1 tsp crushed caraway seeds

  • 1½ tsp salt

  • 1 tsp black pepper

  • 100 g dried prunes (pitted)

  • 2 tbsp sunflower oil or olive oil

  • Optional: 1 tsp Bukovo pepper (Macedonian crushed red pepper) for a spicy-smoky note

👨‍🍳 Instructions:

  1. Prepare the Pork Belly
    Lay the pork belly flat on a cutting board, skin/fat side down. If necessary, trim any excess fat. Using a sharp knife, lightly score the surface of the meat in a crisscross pattern — this helps the seasoning penetrate deeper.

  2. Season the Meat
    In a small bowl, combine the minced garlic, crushed caraway seeds, salt, pepper, and Bukovo if using. Rub this mixture generously over the pork belly, working it into the scored surface and edges.

  3. Add the Filling
    Distribute the prunes evenly across the entire surface of the seasoned pork belly. Their natural sweetness will balance the bold spices and richness of the meat.

  4. Roll the Pork Belly
    Starting from one end, tightly roll the pork belly into a firm log. Take your time — a tight roll makes for cleaner slices later.

  5. Tie the Roll
    Use kitchen twine to tie the roll at 2–3 cm (1 inch) intervals. This will keep the shape stable during roasting.

  6. Roast the Pork Belly
    Preheat your oven to 175°C (350°F). Place the roll seam side down in a roasting tray. Drizzle with oil. Cover with aluminum foil and roast for about 1 hour and 30 to 45 minutes, or until the meat is fully cooked and slightly browned.

  7. Rest and Slice
    Remove from the oven and let it rest for 15 minutes. Carefully remove the twine. Slice the roll into thin, round pieces.

  8. Serve

    • Serve warm, with mashed potatoes, roasted vegetables, or cabbage salad.

    • Or serve cold, sliced thin, as part of a meze plate — with bread, ajvar, pickles, and cheese. It’s excellent for holidays and gatherings.

🍽 Tips & Ideas:

  • For extra aroma, place a bay leaf or sprig of rosemary in the roasting tray.

  • This dish is ideal to make a day in advance. When chilled overnight, it slices beautifully.

  • For sandwiches, serve it cold on fresh bread with mustard and pickled peppers.

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