Roast Stuffed Pork Belly Food

ROAST STUFFED PORK BELLY

Steps:

• Preheat the oven to 240°C/fan220°C/gas 9, or as high as it will go. Place the pork belly skin-side down on a board. Using a very sharp knife or Stanley knife, carefully remove and reserve the flap of belly that sits over the rib bones, then remove and reserve the ribs. Turn the belly over, short side towards you, and score it widthways, 1cm apart, across the skin.
• Make the stuffing. In a frying pan, soften the onion in the oil over a low heat, then remove to a bowl to cool. Finely chop 250g of the reserved belly flap meat in a food processor (if there's any remaining, discard it). Add to the bowl of onion along with the remaining stuffing ingredients, and some seasoning. Set aside.
• Place 30cm lengths of string at 2cm intervals across a large board. Lay the pork on top, skin-side down, so the string is running the same way as the scored lines. Spoon the stuffing lengthways down the middle of the pork belly, heaping it up into a cylindrical shape, then bring the sides of the belly up and around the stuffing so that they meet tightly. Tie tightly with the string, and weigh to calculate the cooking time (25 minutes per 450g, plus 20 minutes). Turn the rolled pork belly over and rub the sea salt into the skin, making sure that it gets right into the score lines.
• Place the ribs in an oiled roasting tray and place the pork on top, with the join underneath. Roast for 20 minutes to brown and crisp the skin, then turn the oven temperature down to 180°C/fan160°C/gas 4 and roast for the remainder of your calculated cooking time.
• When the pork is cooked (a metal skewer inserted into the centre of the meat should be hot at the tip), remove from the oven and rest on a board, uncovered, for 20 minutes. Carve into slices, cutting along the score lines you made earlier. Serve with the crispy crushed potatoes and fennel salad.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

STUFFED PORK BELLY ROAST WITH APPLES & SAGE

Steps:

• Pre-heat the oven to 200°c.
• To make the apple stuffing, fry the apples and onion in a splash of olive oil until golden brown.
• Add the garlic and sage and allow to fry for another minute before adding the apple cider vinegar.
• Season to taste and set aside.
• Season the pork belly and place the apple stuffing on one edge (lay the pork belly on the counter in front of you). Carefully roll the pork belly and secure with string.
• Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray.
• Drizzle the pork belly with olive oil and season with more salt and pepper.
• Place the pork belly in the oven.
• Allow to roast for 30 minutes at 200°c before turning down the heat to 160°c. Allow to roast for another 2 hours. (I like to check the belly every 30 minutes or so to make sure the onions and apples aren't burning. If it seems like the roasting dish is too dry, you can add a cup of water/apple juice)
• After 2 hours, remove the belly from the oven and allow to rest for 10 minutes before carving and serving with the caramelised apples and onions from the roasting tray.

STUFFED PORK BELLY RECIPE

Steps:

• Score the pork belly skin with a sharp knife in a cross pattern. Lay the belly cut on a board and place, uncovered, in the fridge overnight.
• The next day, make your stuffing. Dry-fry the fennel seeds in a pan over a high heat for 1-2mins, then tip into a pestle and mortar and leave to cool. Grind well, then mix with a good pinch of salt and place in a large bowl.
• Heat the olive oil in a non-stick frying pan and add the onion. Season and cook gently over a low heat for 10mins. Add the garlic, and cook for another 2mins, then add the mince. Cook until the mince is browned. Set aside and leave to cool.
• Transfer the mince and onion mix to the bowl with the fennel seeds, and add the egg, apple, sage, breadcrumbs, pistachios, lemon juice and nutmeg.
• Lie the pork belly on a board, skin-side down. Place the stuffing into a sausage shape lengthways down the middle of the belly. Wrap the sides of the belly around the stuffing and tie with butcher's string. Place seam-side down in a roasting tin, uncovered, and chill for at least 2hrs, preferably overnight. You want the skin to dry out completely so that it crisps up when you roast it.
• To cook the pork, take it out of the fridge about an hour before cooking to come to room temperature. Heat oven to 180C or Gas 4 and cook the pork for about 2hrs, turning the tin every 30mins or so. After 2hrs, turn the heat up to 220C or Gas 7 and cook for another 20mins. Remove from the oven and leave to rest for 15-20mins. Carve and serve with sides.

STUFFED PORK ROAST

Steps:

• Preheat oven to 400 degrees F.
• Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
• Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
• Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
• Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

STUFFED PORK ROAST

Steps:

• Buy a boneless, rolled pork loin.
• Rolled pork loin comes in two pieces.
• Cut each one lengthwise to, but not through, the other side.
• Open the meat like a book and pound to 1/2 inch thickness.
• Sprinkle each side with 1/4 teaspoons each of salt, pepper, and coriander.
• To prepare stuffing:.
• Cook sausage until slightly pink; drain well and pat dry with paper towels.
• Combine sausage and the next 9 ingredients; set aside.
• Lay out enough 10" pieces of string, spaced 2 inches apart, the length of meat.
• Place one piece of meat on strings, with strings crossing under meat horizontally.
• Spoon stuffing mixture evenly down center of one piece of meat.
• Top with remaining pork rectangle.
• Tie securely with the string at 2 inch intervals, securing sides together.
• Trim loose ends of string.
• Place roast on a greased rack in a shallow roasting pan.
• Insert a meat thermometer into the thickest portion of the meat, making sure it doesn't touch fat or stuffing.
• Bake at 325 degrees for one hour and 30 minutes or until meat thermometer registers 145 degrees.
• Combine cherry preserves and orange marmalade; stir well.
• Brush roast with preserve mixture.
• Bake an additional one hour or until thermometer registers 160 degrees, basting often.
• Allow approximately 30-35 minutes per pound.

ROLLED PORK BELLY WITH HERBY APRICOT & HONEY STUFFING

Steps:

• Heat 1 tbsp of the oil in a small frying pan. Add the onion and cook for 10 mins until golden. Trim off about 100g of the pork, from the meaty side - but if the butcher has left a chunk of meat on one side where the ribs have been removed, leave this on as it will help you roll it. Whizz the pork trimmings in a food processor, then tip into a bowl with the herbs, breadcrumbs, apricots, onion and 2 tbsp oil, season and mix well.
• Turn the pork belly skin-side up. Using a sharp knife or Stanley knife, score the skin at 1cm intervals and rub the sea salt all over. Turn the pork belly over and season a little more, then brush the honey over the flesh. Lay the stuffing down the centre, then bring the 2 ends together and roll tightly. Flip the pork over so the ends meet underneath. Tie the rolled pork with kitchen string to secure. Put the meat on a wire rack in a roasting tin and transfer to the fridge, uncovered for a few hrs or up to 24 hrs, so the skin has time to dry out and the meat takes on the flavours from the stuffing.
• Heat oven to 220C/180C fan/gas 6. Rub the pork with the remaining oil and a little more sea salt. Roast in the centre of the oven for 30 mins. Turn the oven down to 180C/160C fan/gas 4 and continue cooking for 2 hrs. Finally, turn the oven back up to 220C/200C fan/gas 7 to crisp up the skin for another 30 mins - don't worry if your pork looks dark on the outside, it will still be juicy and delicious in the middle. Remove from the oven, cover with foil and leave to rest for 45 mins before carving. If your skin does not turn crispy, pop the joint under a hot grill for a few mins, rolling it onto its side to get the sides nice and crispy too - just keep an eye on it as it will burn easily.