https://www.lifestylefood.com.au/recipes/17997/rolled-pork-belly-with-almond-and-cranberry-stuffing

LifestyleFOOD.com.au

Celebrity guest chef Tom Niall shows us how to prepare this delicious Pork Belly dish

Ingredients

  • 1.1kg Murray Valley Pork Belly, scored.

  • olive oil

  • salt & pepper

  • 1 cup of fresh breadcrumbs

  • 1/2 cup almond meal

  • 1/4 cup of slivered almonds, toasted

  • 1/4 cup dried cranberries, roughly chopped

  • 2 tbsp. orange juice

  • 2 tbsp fresh parsley, finely chopped

  • 25g butter, cubed

Method

  • 1.

    Season pork belly liberally with salt. Put into fridge for an hour or two, uncovered.

  • 2.

    Meanwhile mix together bread crumbs, almond meal, slivered almonds, dried cranberries, parsley, butter, juice, salt and pepper to form a ‘dough’ like consistency and refrigerate till needed

  • 3.

    Preheat oven to 230deg

  • 4.

    Stuff & roll pork belly & tie off every inch.

  • 5.

    Place pork onto trivet in roasting pan and roast for 30 mins or until rind is browning and starting to crackle.

  • 6.

    Reduce heat to 160C and roast for a further 1 – 1¼ hours depending on the size of your roast. Turn back up to 230C for 10-15 mins until the crackling is crisply. If you skewer the meat at the centre, it is ready when the juices run clear.

  • 7.

    Remove the pork belly from the oven and rest the pork for 10-15 mins before serving.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 340kj
  • Fat Total 30g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 9g
  • Sugar 4g
  • Sodium 158mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Recipe by: Tom Niall
Time: 2 hours + overnight

Tips:
By salting and leaving the pork uncovered before cooking will allow the skin to dry and will produce amazing crackling. You can ideally do this up to 24 hours before cooking

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