Roasted stuffed belly of pork

Roasted stuffed belly of pork

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This is an economical pork roast, with lots of flavour and crunchy crackling.

Ingredients

Quantity Ingredient
1.25kg pork belly, boned and scored, in one piece
4 delicious apples, peeled and cored
15g butter

Stuffing:

Quantity Ingredient
2 medium onions
4 garlic cloves
30g butter
250g cooked english spinach, chopped finely
1 cup fresh breadcrumbs
1/2 cup cream
500g pork mince
1 large egg
1/2 teaspoon chopped thyme leaves
1/2 teaspoon chopped fresh rosemary
salt and freshly ground pepper
1/4 teaspoon grated nutmeg
1/2 lemon, grated rinded

Gravy:

Quantity Ingredient
2 tablespoons flour
2 cups stock
salt and freshly ground pepper

Method

  1. Ask your butcher to bone the pork and score the rind. Preheat the oven to 230°C. Cut a slit right through the centre of the meat to form a pocket for the stuffing. It is easier to start cutting from the short ends, meeting in the middle, and leaving long sides intact to hold stuffing. Fill the cavity of pork with the stuffing and close each end with a large skewer.
  2. Grease a baking dish large enough to hold the pork lying flat and place the meat in it, skin-side up. Rub the skin with a little salt and bake for 25–30 minutes, until the skin has blistered. Reduce the heat to 190°C and continue cooking for a further 45 minutes.
  3. Remove the meat and place on a hot serving platter. Leave to rest for at least 5 minutes. Meanwhile, cut the apples into slices and fry lightly in a little butter. Cut across the pork into slices, taking a piece of crackling for each serving. Serve with the apples and gravy.
  4. Stuffing: Cook the onion and garlic in the butter for about 5 minutes or until softened. Add the spinach and cook, stirring, until the liquid has evaporated. Meanwhile, soak the breadcrumbs in the cream. In a large bowl, combine the spinach mixture, breadcrumbs and the pork mince with the egg, seasonings and lemon rind.
  5. Gravy: Pour off all but 1 1/2 tablespoons of fat from the baking dish, add the flour and stir over moderate heat until browned. Pour in the stock and stir until thick and smooth. Season with salt and pepper and pour into a gravy boat or jug.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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