Roast Stuffed Pork Belly
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.
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.