Legendary Dishes | Cukgalas Rulete (pork roll)


This pork roll from Latvia is a traditional dish of the region and it really does not need an introduction.


  • 1 kg pork belly with skin
  • 350 g chicken breast
  • 10 g sea salt


  • 100 g shallots, sliced
  • 50 g raisins, soaked in 100 ml hot water
  • 30 g almonds, ground
  • 20 g boletus dried, soaked in 200 ml hot water, chopped or 100 g white mushrooms sauteéd in 15 g butter, cooled
  • 15 g mustard
  • 1 tsp dried marjoram
  • 1 tsp dried sage
  • 2 long sprigs of thyme
  • Seasonings
  • Oil, for frying


  • 1 litre water
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 5 g fennel seeds
  • 2 bay leaves
  • 2 sprigs thyme

Make the vegetable stock, strain and keep warm. Sauté shallots over a low heat for ten minutes, add mushrooms and cook until all the liquid has evaporated, add herbs and seasonings. Separate the layers of the pork belly, flatten inner layers to about 1 cm, then flatten the chicken to 3 mm. Score the skin side of the pork, season with salt.

Place the pork belly layers including the skin on a clean surface, arrange to form a long rectangular shape no more than 1 cm thick, with the skin side down. Rub mustard into the flesh, season and sprinkle almonds.

Preheat oven to 200°C.

Press raisins into pork flesh, spoon the mushroom mixture onto the central area, place chicken pieces on top, roll up and tie with string.

Pour some stock into an oven tray, place the roll on a rack in the centre of the tray, cover and seal with foil. Bake for two hours at 160°C. Remove foil, bake for a further 60 minutes, turning the roll once and basting it several times. Rest for 15 minutes, slice and serve with mashed potatoes and caramelised carrot sticks.