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1.5 kg (3 lb 5 oz) Specially Selected Pork belly or loin
(rind on)
6 slices bread, crumbed
100 g (4 oz) butter, melted
2 tbsp chopped sage
½ cup chopped parsley
3 spring onions, chopped finely
Preheat oven to 220C, 425F or gas mark 7.
Score pork rind and lay flat on a board, rind side down.
Combine breadcrumbs, butter, herbs and spring onions to make a stuffing. Place on
pork and roll meat around to enclose. Secure with string and skewers. Rub rind with a little
olive oil and sea salt. Place meat on a wire roasting rack, over a baking tray, and cook for
20 minutes. Reduce heat to 180C, 350F or gas mark 4 and cook for a further 40 to
50 minutes. Test meat with a skewer — the juices should run clear, with no trace of pinkness.
Allow to stand for 10 minutes and remove skewers and string before slicing.
(Serves 6)
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