Alistair Munro of Bespoke AwB gives us this scrumptious recipe for stuffed pork belly.

  • 180 + overnight
  • 8
  • Medium
We’ve broken away from the traditional roast by rolling a pork belly with pork loin and a smoky stuffing. We really like the versatility and sharing aspect it offers. Sitting around a table with this as a stunning centrepiece, it will generously feed up to 8 people. This could be served for a Sunday lunch for the family or for a supper with friends. The left overs go beautifully in sandwiches for a great lunch time treat. The mastering of rolling and tying the belly is a rewarding challenge with succulent pork and glass-like crackling. Your butcher will be able to provide the meat with advance notice and if you ask that they butterfly the loin so that it is a flat square the rolling is made easy for you.

Ingredients

  • Bunch rosemary
  • Bunch thyme
  • Garlic bulb
  • 1 tbsp fennel seed
  • 1 tbsp black peppercorns
  • 100g coarse sea salt
  • 3 kg pork belly – skin on, bone out
  • 1.5 kg pork loin – skin and fat removed, boneless and butterflied
  • 250g pork mince
  • 125g smoked bacon lardons
  • Butcher’s twine

Method

Stuffed pork belly

1 One day in advance you will need to salt the pork belly; this will impart flavour, help keep the meat succulent and create an amazing crackling.

2 Chop half of the rosemary and thyme finely, mince half of the garlic and set in a bowl.

3 Crush the fennel seed and peppercorns and mix with the salt, herbs and garlic.

4 With the pork belly skin side up score the skin in fine lines being careful to only score the skin and not go too deep into the fat.

5 In a dish big enough to hold the belly out flat scatter half of the salt mix.

6 Place the belly skin side up onto this and massage the remaining half of the salt mix into the skin. Being really thorough at this stage will garner great results.

7 After 2 hours in the fridge rinse the salt mix off under cold running water. Pat dry and return to the clean dish. Leave uncovered in the fridge overnight, skin side up.

8 To make the stuffing finely chop the remaining herbs, garlic, lardons and any trimmings you have made from the belly and loin. Mix this with the pork mince vigorously and the mix will become quite sticky and help bind the meat when rolling.

9 Take the belly from the fridge, place skin side down on a chopping board and pat dry with paper towels. Lay the flattened loin on top of this and make a sausage shape with the stuffing running through the centre of the loin.

10 You might want some assistance in tying the joint. Take 5 pieces of twine bout 50cms long and tie the joint in sections lengthways, possibly whilst a partner holds the piece in a perfect cylinder shape.

11 Roast at 150 degrees C for 2 hours and then turn the oven up to maximum for another 40 minutes.

12 The inside will be piping hot when spiked with a skewer and the crackling will be crunchy and a dark, golden colour.

13 Serve with salsa verde, pinenuts, braised broadbeans, lots of bread and a chilled dry wine.

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Bespoke AwB is the brand new venture from sister restaurant Angels with Bagpipes. To learn more check out there website.

About The Author

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Alistair Munro joined the Angels with Bagpipes team in 2013 as Sous Chef. After 3 years he left for a year to gain working experience in Melbourne. He progressed and mastered various cooking styles; such as innovative brunches, Texan barbecue and modern Australian to name a few. His last stop was East Elevation: a hip cafe, bean-to- bar chocolatier and event space. It was here he honed his skills as an event organiser and developed his concept of social dining.

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About The Author

Avatar

Alistair Munro joined the Angels with Bagpipes team in 2013 as Sous Chef. After 3 years he left for a year to gain working experience in Melbourne. He progressed and mastered various cooking styles; such as innovative brunches, Texan barbecue and modern Australian to name a few. His last stop was East Elevation: a hip cafe, bean-to- bar chocolatier and event space. It was here he honed his skills as an event organiser and developed his concept of social dining.