Stuffed Pork Belly Recipes

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STUFFED PORCHETTA

This classic Italian dish of rolled pork belly is stuffed with a deliciously herby, fruity stuffing and has crisp and crunchy crackling

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 3h35m

Number Of Ingredients 19



Stuffed porchetta image

Steps:

  • Score the pork belly skin with a sharp knife in a cross pattern. Score down to just before where the skin meets the fat, rather than the fat itself. Bring a large saucepan of water to a simmer and add the bicarbonate of soda. Lower the pork into the water, poach gently for 5 mins, then remove it from the water and leave to cool to room temperature.
  • Meanwhile, toast the fennel seeds and chilli flakes in a dry frying pan over a high heat for 1-2 mins, then tip into a bowl and leave to cool. Grind the spices in a spice grinder or with a pestle and mortar, then mix with 1 tbsp fine sea salt.
  • Once the pork has cooled, turn it skin-side down and pierce the underside of the meat all over with a knife. Rub the meat with the spiced salt rub, cover and put it in the fridge for at least 8 hrs or overnight. Can be prepared 24 hours ahead.
  • The next day, make your stuffing. Heat the olive oil in a non-stick frying pan and add the onion and fennel. Season and cook gently over a low heat for 10 mins. Add the coriander seeds and garlic, and cook for another 2 mins, then add the mince. Cook for 8-10 mins until the mince is browned. Set aside and leave to cool.
  • Transfer the mince and onion mix to a bowl and add the sourdough, pine nuts, orange zest, apricots, herbs, lemon juice and nutmeg. Season well, then mix together thoroughly with your hands. Add the egg and mix again.
  • Lie the pork belly on a board, skin-side down. Form the stuffing into a sausage shape running all the way 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 2 hrs, preferably overnight. You want the skin to dry out completely so that it crisps up when you roast it.
  • To cook the pork, remove it from the fridge and leave it for at least 1 hr to come to room temperature before you cook it. Heat oven to 180C/160C fan/ gas 4 and cook the pork for about 2 hrs, turning the tin every 30 mins or so. After 2 hrs, turn the heat up to 220C/ 200C fan/gas 7 and cook for another 20 mins. When the pork is done, a thermometer pushed into its centre should read 77C. If the skin looks in danger of burning, cover it with foil - but only do this once it has crackled.
  • Once the pork has cooked, remove from the oven and leave to rest for 30 mins. When you're ready to carve, put the pork on a big chopping board. Using a sharp knife, slice the meat into rounds.

Nutrition Facts : Calories 480 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.3 milligram of sodium

1 ½kg bone-out pork belly
1 tbsp bicarbonate of soda
3 tsp fennel seeds
1 tsp chilli flakes
1 tbsp extra virgin olive oil
1 medium onion , finely chopped
½ fennel bulb , hard core cut out and discarded, the rest finely chopped
½ tsp coriander seeds , crushed
2 garlic cloves , crushed
250g minced pork shoulder
1 slice sourdough bread, torn into small pieces
25g toasted pine nuts
grated zest 1 unwaxed orange
3 dried apricots , finely chopped
3 sage leaves , finely chopped
½ tbsp rosemary leaves, chopped
½ tbsp lemon juice
freshly grated nutmeg
1 egg , beaten

ROLLED PORK BELLY WITH HERBY APRICOT & HONEY STUFFING

If you're a crackling fan you'll love this idea for roast dinner - drying out the skin gives great results

Provided by Cassie Best

Categories     Lunch, Main course

Time 3h35m

Number Of Ingredients 10



Rolled pork belly with herby apricot & honey stuffing image

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.

Nutrition Facts : Calories 715 calories, Fat 49 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium

4 tbsp olive oil
1 onion , chopped
2 ¼kg piece pork belly , boned, skin on
small bunch parsley , chopped
small handful thyme , leaves picked
10 sage leaves, chopped
50g fresh breadcrumb
140g dried apricot , chopped
1 tbsp flaky sea salt
2 tbsp clear honey

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