Rullepolse (rolled pork)

Brine
150g salt
75g caster sugar
2 bay leaves
Small bunch of thyme
1 tbsp black pepper corns
5 cloves
1 onion, halved

Rullepolse
Boned pork belly
50 coarse sea salt
20g freshly ground black pepper
5g allspice (I used Persian all spice)
Gelatine leaves (6 for a whole pork belly)

Method
Place all the ingredients for the brine in a saucepan with 1 litre of water, bring to the boil, stirring to dissolve the sugar. Leave to cool - the brine will take quite a long time to cool completely (hours) so prepare this well ahead of everything else.

Trim the meat, remove the skin and most of the fat. Sprinkle with the salt, pepper and all spice. Soak the gelatine leaves in cold water for 10 / 15 minutes, squeeze out the excess water and place the leaves to cover the flesh side of the meat. Roll the meat very tightly lengthways, fat side out. Tie it with kitchen string at about 2 cm intervals. Place the meat in the cold brine and leave for 48 hours in a cool place / fridge.

After 48 hours place the rolled pork in a saucepan, cover with fresh water and bring to the boil. It is cooked when it feels tender when pierced with a skewer or carving fork. Remove the meat from the saucepan whilst it is still warm, and place in a loaf tin. Put another loaf tin on top and weight this down with something heavy to press the meat. Chill for 24 hours.

Slice thinly to serve.