Stuffed Pork Belly

17 Feb 2011

Category: recipes

This recipe is very easy, but the results look impressive.  It is perfect for a special dinner, or family lunch.

Pork belly is a great value cut of meat, and can be roast, fried or slow braised.  The fat will render-out, leaving the meat beautifully tender!

Ask our butcher to score the skin, then remove it from the belly. You will need to keep the skin for the crackling! You can cook this with the skin on, but for guranteed crackling cook them separately.

An alternative stuffing could be chopped bramley apples, fresh sage and chopped walnuts with a little parmesan cheese.

 

Serves 4 – Preparation time 30 mins – Cooking time 1.5-2 hrs

 

Ingredients

1.5-2kg belly boneless pork, skin removed (and retained)

5 tbsp olive oil

Juice and zest of 2 lemons

2-4 cloves of garlic, chopped

Large bunch of flat leaf parsley, finely chopped

Handful of fresh sage leaves, finely chopped

 

Method

1. Mix together the herbs, oil, garlic and lemon juice and add salt and pepper to taste.  Mix to a stiff paste and put into the fridge to solidify - this makes it easier to use.

2. Heat the oven to 220C/Gas 7

3. Dry the pork skin thoroughly and rub with salt.  Cut into 5cm squares. Pop it in the oven on a baking sheet

4. Lay the belly out, with the fattier side down (this is probably the skin side).   Tuck lengths of kitchen string underneath, so it can be pulled into a roll.

5. Spread the herb stuffing ino the centre of the roll.

6. Roll up the belly so you have a 'donut' - meat on the outside and stuffing in the centre.  Use the strings to secure the roll.  Try to place the strings at about 3cm intervals as this will make serving easier.

7. Rub the outside of the pork with salt and pepper and pop on a baking sheet in the oven.

8. After 30 minutes turn the oven down to 180 C/Gas 4 and cook for another 40 minutes, or until the juices run clear when poked with a skewer.    The basic rule is 30 minutes plus 20 minutes per kilo.  

9. The crackling is done when it is puffy, crispy and golden brown - don't let it burn!  If your crackling is slow to crisp, you can 'cheat' by putting it in a frying pan.

10. Cut the pork roll into portions using the string as a guide.  Top with a square of crackling.

Serve with mash or dauphinoise potatoes and a selection of vegetables.  A nice garnish for pork is caramelised apple - simply slice an apple (any sort!) and sprinkle with brown sugar and use a chef's blow torch (or a hot grill) to melt the sugar into a golden-brown crust.

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