Rolled Pork belly stuffed with Sage and onion stuffing

Name: Rolled Pork belly stuffed with Sage and onion stuffing
Total time: 3600 s
Yield: 3 servings
Cuisine: British
Ingredients: 1 pork belly joint 1.002 kg; 1 pkt of sage and onion stuffing mix 179g; 420 ml hot water; 1 non of butter; Salt and pepper; Olive oul

Kimberley Summers @kimberley_1958

Here is one of my favourite recipes, ideal for Christmas or Roast dinners easy and cheap to make

Kimberley Summers @kimberley_1958

Here is one of my favourite recipes, ideal for Christmas or Roast dinners easy and cheap to make

Saved

Ingredients

1hr 50m

3 servings

1pork belly joint 1.002 kg
1pkt of sage and onion stuffing mix 179g
420 mlhot water
1non of butter
Salt and pepper
Olive oul

Saved

Steps

1hr 50m

1

Mix the stuffing with 420 ml of hot water add a nob of butter and allow to cool.
2

Make sure Joint is Thoroughly dry on the skin side. Put your Pork belly joint on a cutting board skin side up and evenly score, right through fat down to meat, this is very important if you want crispy crackling.
3

Turn the belly pork over, score into flesh diagonal, add seasonings salt and pepper.
4

Get stuffing and spread over pork belly evenly until covered.
5

Using string tie the belly up along the joint evenenly, place in a baking tin, rub sea salt all over the joint, then pour olive oil or vegatable oil over the skin.
6

Preheat oven to 200c place degrees, place joint in the oven at on the top shelf for 20 minutes, to rotate joint after 10 minutes, so that skin starts to crisp evenly.
7

After 20 minutes turn down the eat in the oven to 170 degrees, cook slowly for 1 hr 30 minutes, check to see if skin is hard, check to see if juices run clear, no blood.
8

Take out of the oven and leave to rest for at least 10 minutes.
9

Slice and add vegatable of your choice with gravy and apple sauce, (optional)