Stuffed Belly Pork roasted.
Belly pork has to be for me the best cut on a porker. Not only is it cheap but most importantly full of flavour and offers the perfect ratio of fat & meat. I got this slab for £13 from a local butcher with the ribs attached, which I removed for later use Spare ribs. The Stuffing is easy to make which you spread over the flesh before rolling and tying with string (please excuse my butchers knots). Overall you should get a roast, stir fry, spare ribs and numerous sandwiches making it incredible value
Servings: people
Ingredients
- 2300 grams Pork belly whole belly
- 10 grams Fennel seeds 2 teaspoons
- 5 cloves garlic peeled & minced
- 15 grams Salt tablespoon
- 10 ml Vegetable oil 2 teaspoons
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10 minutes
Cook Time: 3 hours
- Score fat/flesh side and de-bone if necessary. Lay skin side down. Evenly spread fennel seeds and garlic and then the Sage & onion stuffing.
- Roll the pork and then tie it down. I'm no butcher, so my knots are awful but perseverance pays. If any stuffing comes out stick it back in the cavity and seal best as possible.
- Rub the salt into the skin, then brush the skin with the oil. Cook on a high heat for 20 minutes to get the crackling going. Reduce the heat to 175 degrees and cook for 2 hours and 40 minutes
- Allow to stand for 15 minutes before carving. Serve with veg of choice and tasty gravy.
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