Pork Roulade with Tomato Sauce

Recipes & food styling Michael Meredith / Photography Manja Wachsmuth

	1.2 kg-1.5 kg pork belly, skin on, bone out
	75g fine salt
	50g sugar
	1.5 litres cold water
	5g black peppercorns
	3 cloves garlic, smashed
	2 bay leaves
	thyme and rosemary sprigs (optional)
	oil, for searing
	TOMATO SAUCE
	1kg tomatoes, halved
	oil, for cooking
	40g ginger, sliced
	30g garlic, sliced
	4 red chillies
	150g palm sugar
	200ml rice wine vinegar
	200ml soy sauce
	30ml fish sauce (optional)

1.	Butterfly or pound the pork until it is 1-1.5cm thick.
2.	Roll it tightly, tucking in the ends and tie with kitchen twine at 2-3 cm intervals.
3.	To make the brining liquid, dissolve the salt and sugar in the water and add the peppercorns, garlic and herbs.
4.	Chill the liquid, then submerge the rolled pork and leave for 4-6 hours or overnight.
5.	Rinse and pat dry before cooking.
6.	Heat the oven to 180°C.
7.	Sear the pork in an oiled pan until golden, about 2-3 minutes per side.
8.	Transfer to the oven and roast for 25-35 minutes or until the internal temperature reaches 63°C.
9.	Rest for 10-15 minutes before slicing.
10.	TOMATO SAUCE
11.	Put the tomatoes into a roasting dish, drizzle lightly with oil, and roast at 180°C for 25-30 minutes, until soft and slightly caramelised. Set aside, reserving the juices.
12.	Heat some oil in a pan and sauté the ginger, garlic and chillies, then melt in the palm sugar.
13.	Deglaze by adding the vinegar and soy sauce and letting it bubble up, scraping the base of the pan with a wooden spoon.
14.	Add the roasted tomatoes and juices and simmer for 20 minutes.
15.	Adjust the seasoning, adding fish sauce if desired.
16.	To serve, drizzle some sauce on each plate. Cut the roulade into slices 1.5-2cm thick and arrange them on top of the sauce.
17.	This is good served with a fresh herb salad of coriander, flat-leafed parsley, chervil, mint and thinly sliced shallots, dressed with olive oil, salt and pepper.