Pork Belly Roulade with Chanterelles, Brussels Sprouts and Potatoes

For the filling: Preheat the oven to 180°C (approximately 350°F). Rinse the liver, remove any sinew and tendons, pat dry and cut into strips. Dust with flour. Heat 2 tablespoons oil in a large frying pan and sauté the liver until golden brown on all sides. Remove and set aside. Soak the bread in lukewarm milk. Peel the shallot and garlic and chop finely. Wipe the mushrooms with a damp cloth. Rinse the parsley, shake dry and finely chop the leaves. 

In a separate pan, heat 2 tablespoons oil and sweat the shallots and garlic until translucent. Add the mushrooms, sauté briefly and then stir in the thyme. Remove from the heat, let cool and then mix with the liver. Squeeze out the excess liquid from the bread and mix into the liver mixture. Season with salt and pepper. For the roulade: Rinse the pork belly, pat dry, lay out on a clean work surface and spread the liver mixture over the pork belly. Roll up and secure with butcher's twine. Season with salt and pepper and sear the pork belly roulade until golden brown in the butter. Transfer to the oven and roast for 1-1 1/2 hours.

Meanwhile, for the Brussels sprouts: Rinse the Brussels sprouts, trim and blanch in boiling salted water for 5-7 minutes. Shock in ice water then drain. Fry the bacon in a large frying pan, add the Brussels sprouts and hazelnuts and toss to combine. Season with salt pepper and nutmeg.