/ck/ - Food & Cooking

>>12480120
"Rullepoelse" is usually either ribroast or belly. Basically the same cut as porchetta. As you might be able to tell, the stuffing goes kinda heavy on the black pepper, but when you cook a nice big piece of meat like that for hours you do need a lot of seasoning. It's not a particularly "hot" sort of dish.
It's much more traditionally simmered in water by itself and cut into slices to put on openfaced sangewedges, but I like it just fine as a potroast.