When I mention pork belly people often whisk and close their ears thinking that’s not an exciting meal.It’s time to think about pork belly a bit different.I loved my mom stuffed pork belly. It was not just great for Saturday lunches but also for the late afternoons. I remember sneaking into the kitchen to cut a small slice from the cold meat, eating over the counter just by itself then go back to the living room like nothing happened. Or at dinner when your half a bread-roll, spread some gravy and mayo onto it, put a decent slice stuffed pork belly into the middle and dazzled it with some pickled cucumber. The meat kept the stuffing moisture and soft.
1 pork belly joint (approx 800 g)
500 g pork mince
2 bread roll
2-300 ml milk
1 tablespoon paprika
1 teaspoon marjoram
1 teaspoon ground black pepper
1 bunch of parsley
2 onion, finely chopped
2 cloves of garlic, peeled and mashed
With a sharp carving knife make a pocket in the middle of the pork belly, cut as close to the edges as you can. Massage generous amount of salt into the pocket and the the bottom of the meat as well, leave the skin unseasoned.
Soak the break roll into the bread. Roast the onion and garlic over 1 tablespoon olive oil till the get golden brown than let it cool down a bit and add it to the mince. Season with salt, pepper and spices. Chop up the parsley then add it to the mince with the squeezed breadrolls and the eggs. Mix it well then stuff into the pork belly.
Grease a roasting pan and lay the meat into the middle. Cover with tin-foil and put in the preheated oven on 210 °C. After 45 minutes remove the foil add 100 g butter and roast in for another 30 minutes.
You can eat it hot or cold, with some rice or with bread roll and salad./li
Cooking time:90 minutes
Chop up 200 g mushroom and roast it with the onion. This will give a beautiful forest flavor in your belly
Calories and nutrition:
Calories: 903 Carbo: 11 g Protein: 31.3 g Fat: 80.1