:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/9u6ctPRmOrLs24UAbeqH/3e572bb4fb989927e96f1f4377a7d6.png "Rolled Pork Belly with Herby Apricot and Honey Stuffing")
Rolled Pork Belly with Herby Apricot and Honey Stuffing
A beautiful centerpiece for any special meal, this rolled pork belly with herby apricot and honey stuffing is the perfect blend of savory and sweet. The stuffing complements the rich, crispy pork belly beautifully, while the honey adds a subtle sweetness that ties everything together perfectly. Serve this dish at your next holiday gathering or dinner party and your guests will be truly impressed.
Ingredients
- 2 kg boneless pork belly, skin scored
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoon olive oil
- 100 g dried apricots, finely chopped
- 30 g fresh sage, chopped
- 30 g fresh parsley, chopped
- Zest of one lemon
- 2 tablespoon clear honey
- 1 large onion, finely diced
- 1 clove garlic, crushed
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Directions
Preheat your oven to 160C/fan 140C.
Mix together the apricots, sage, parsley, lemon zest, honey, onion, and garlic in a bowl.
Season the pork skin with the sea salt and black pepper. Rub the olive oil into the skin.
Lay the pork belly, skin-side down, and spread the stuffing mixture evenly over the meat. Roll the belly up tight and secure with kitchen twine.
Place the rolled pork belly on a roasting dish and roast for 2.5 to 3 hours, until the meat is tender and the skin is crispy.
Let it rest for about 15 minutes before slicing thickly and serving.
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