Pork Roulade

Remove the skin and debone the meat

Cut the meat into small pieces and tenderize with a mallet

Add salt, freshly ground black pepper, and garlic

Do the same for the skin: 1 tsp salt, some garlic, pepper to taste — rub everything in well

Add more garlic to the meat and a bit less to the skin

Mix the meat thoroughly with the spices

Place the meat on the skin and roll it up tightly

Wrap securely in several layers of plastic wrap like a giant candy

Refrigerate overnight to let the flavors meld

In the morning, simmer in boiling water (you can toss in a bay leaf)

Keep the heat low, the lid on, and the water at a gentle simmer

Cook for 4 hours