Roast Stuffed Pork Belly
72 / 100
2 h. 45 min.
- 1 ⅕ kilograms Pork belly (halve meat at wide part)
- 200 grams Apricot (dried)
- 100 grams Macadamia Nuts
- 100 grams raisins
- 3 shallots
- 2 garlic cloves
- 2 Tbsps honey
- 500 milliliters Beef broth
How healthy are the main ingredients?ApricotMacadamia Nutsraisinshoneyshallotgarlic clove
Combine apricots, nuts and raisins.
Peel shallots and chop coarsely. Peel garlic. Place into a greased roasting pan and add broth.
Season meat with salt and pepper, spread filling on top, leaving 2-3 cm wide (approximately 1 inch), and roll up from a wide part. Secure with wooden skewers.
Peel the shallots and garlic. Chop shallots coarsely and both enter in the roasting pan.
Score rind several times and place meat, rind side down, into a roasting pan.
Roast in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Season with salt and reduce oven temperature to 160°C (approximately 325°F) and roast for about 1.5 hours more. Few minutes before the end of roasting, brush with honey and roast until crispy and golden brown. Remove skewers from meat. Arrange on platter and drizzle with cooking sauce. Serve.