Porchetta

Put olives (100 g) and nuts (100 g) on a board and chop them with a knife. Put it in a bowl.

Put the pork belly on the surface with skin down. Rub it with salt and sprinkle it with oregano generously. Don’t be afraid of using the whole pack of oregano. Rub the spices well on the surface of the lard.

Preheat the oven to 190 degrees. Spread the olive filling with nuts evenly on a piece of pork belly, leaving a little space at the edges.

Cut three cloves of garlic in half and also spread them on the surface of the pork. Garlic will make the roll more fragrant.

Put marinated peppers (3-4 pieces) whole. Grease all 1 tbsp. l. mustard seeds. Wrap the lard in a roll and carefully tie it with cooking thread on all sides so that the roll does not fall apart.

Place the roll in a baking dish pre-greased with a little olive oil. Add the remaining garlic and the onion, cut them in half lengthwise. Bake the roll in the oven for 1.5 hours.

For the sauce: wash a bunch of parsley and remove the stems. Cut the parsley leaves and place in a blender bowl.

Also add vegetable oil (150 ml), 2 cloves garlic, bread crust (approximately 100 g), juice of half a lemon and salt. Beat all ingredients until smooth.

For the second sauce, heat a frying pan and simmer on low heat for 2-3 minutes 3 tbsp. mustard seeds with balsamic vinegar (3 tbsp.). Stir the sauce until the vinegar evaporates.

Cut the finished roll into portions and serve with two types of sauce.