Pork Belly With Semi Sundried Tomato Stuffing
Equipment:
A pot
Kitchen twine
Roasting dish
Ingredients:
2 ¼ kg pork belly
50g butter
2 tbsp olive oil
100g of breadcrumbs
140g of semi sundried tomatoes , roughly chopped
1 onion , roughly chopped
small bunch parsley, chopped
sprig of thyme
Method:
On a low to medium heat put the oil and butter in the pot. Fry your onions until soft and just barely browning . Remove from heat and add your breadcrumbs , tomatoes , parsley and thyme , mix well.
Score the pork belly skin side up with a sharp knife . Lay the pork on a tray skin side down and place the stuffing lengthways on the pork and roll into a sausage like shape. Tie together and place in the fridge for a few hours before cooking , preferably overnight.
Take the pork out about an hour before cooking and preheat the oven to 180°C.
Brush the skin with olive oil and put in the oven for 2 hours and then turn the heat up to 220°C for the next 30 mins. Remove from the oven and leave to rest for 15-20 mins.
Carve and serve with sides like our Creamy Summer Coleslaw or Hasselback Potatoes!
Add 1kg or 2kg of Glenbrook Farm’s local Free Range Pork Belly roast with crackling to my order today!
Please note: This product is not sold separately and are only sold as an add-on product.
Choose from 1 - 2kgs.