This pork belly is a great alternative to a traditional roast dinner! Pork belly is full of flavour and one of my favourite cuts of meat and works well with anything!
ROLLED PORK BELLY
WITH APPLES & RAISINS
Serves 4-6
Ingredients
1 pork belly (2kg, deboned)
500g pork sausage meat
3 Granny Smith apples, peeled and diced
100g raisins
10 sage leaves, finely chopped
Flaked sea salt
Black pepper
Olive oil
Kitchen string
Method
Pre-heat oven at 190˚C/Gas mark 5
First make your stuffing by mixing the sausage meat, apples, raisins and sage leaves together in a mixing bowl. Season with salt and black pepper.
Lay out the pork belly onto a board, season with a small amount of the salt then place
your stuffing mix along the middle. Bring the two sides together and tie securely with kitchen string.
Place the belly into a roasting tray onto a wire rack or on a bed of root vegetables. Rub a small amount of oil over the pork and a generous helping of sea salt then place in the oven. Cook for about two hours, turning the heat down to 175˚C for the last 30 minutes.
Remove from the oven and allow to rest for 30-40 minutes before removing the string and carving.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here