Stuffed Pork Belly with Southernwood is a modern British recipe (based on a German original) for a classic dish of pork belly stuffed with ham, meat and onion flavoured with southernwood and bound with breadcrumbs before being oven roasted. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffed Pork Belly with Southernwood.
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Ingredients:
1Kg pork belly (choose one that' not too fatty)
salt and black pepper, to taste
1 swede
1 onion
5 garlic cloves
For the Stuffing:
100g plain breadcrumbs
1 bunch of parsley
100g smoked ham, diced
100g meat, minced
1 pinch of sugar
1 tbsp dried marjoram
2 tsp southernwood tips, finely chopped
1 onion, finely chopped
Method:
Add a little oil in a pan and fry the onion until soft and transparent (about 8 minutes). Remove from the heat and set aside.
Cut as deep a pocket as you can into the belly pork then lightly season the inside of this with the salt and black pepper. Now prepare the stuffing mixture by combining all the stuffing ingredients in a bowl. Use this to stuff the pocket you formed then sew the pocket shut with butcher's twine. Turn the pork belly over then score the skin side deeply with a craft knife (this will help it crisp up). Rub the pork belly all over with plenty of salt and black pepper then fold in half and place in a roasting tin with the skin side uppermost. Peel and cube the swede, quarter the onion and add these along with the garlic to the pan with the meat. Place in an oven pre-heated to 190°C and roast, uncovered, until the skin of the pork is crispy (about 70 minutes). Turn the meat over and base several times during cooking. Ensure you finish cooking with the skin side uppermost.
Serve with mashed potatoes, the roast vegetables and a gravy made from the pan juices.
