Pork Belly Roll with Apricot & Fennel Stuffing
The day before your cook, take the belly roll out of its packaging and pour hot water over the skin (just the skin, be careful not to scald the meat!). This will help open up the pores of the meat...
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Ingredients
- 2kg Free range Boneless Pork Belly
- Butter
- 8 apricots (fresh is best but tinned will work if out of season)
- Fresh sage leaves (picked off stems)
- Stuffing (amount for 2kg of pork)
- 1 1/2 slices of stale sourdough bread (cut/crumbled into small croutons)
- 1/2 a large brown onion
- 1 clove of garlic
- Filling from one pork sausage
- 1 tbsp orange juice
- 1 tsp honey
- 4 dried apricots cut into slivers
- 1/4 tsp fennel seeds ground
- 1/4 tsp Cinnamon powder
- Olive oil
- Salt
- Pepper
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