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Author Notes: This is delicious alongside apple sauce, pickled red cabbage and bubble and squeak. —Anna Barnett
- 1 Small/Medium belly of pork depending on how many you’re feeding. Ask the butcher to remove bones and score the fat.
- 400 grams Dried apricots
- 1 bunch Fresh sage leaves
- 1/2 bunch Rosemary leaves
- 1/2 bunch Thyme leaves
- 3-5 splashes Olive oil
- 2 pinches Sea salt
- 3-5 pinches Black pepper
- Preheat the oven to 220-250 degrees Celsius.
- Combine all stuffing ingredients in a food processor and blitz until you have an even paste. Have a try and adjust seasoning if necessary.
- Next lay out the pork belly and add a even coat of the stuffing across the underside of the pork then roll the pork as tightly as possible lengthways and tie with string, keeping the pork as tightly rolled as possible – you may need an extra set of hands for this bit.
- Give the skin a light coating with sea salt and once the oven is preheated place the pork in the oven and cook on high for 20-25 minutes until the skin begins to crisp. Next reduce the heat to 160 degrees Celsius and slow roast for 4-5 hours. Once cooked, allow to rest for 30-40 minutes and serve.
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