Ingredients (Serves 10)
Prep & Cooking time: 1 Hour 30 Minutes + resting time
2.5kg free range pork belly
500g pork mince
1 bunch sage, chopped
½ bunch rosemary, chopped
½ bunch flat leaf parsley, chopped
½ bunch silverbeet
2 green apples, grated
50g fennel seeds
50g garlic, crushed
250g bread crumbs
80ml olive oil
Heat pan, add olive oil and butter.
Preheat oven to 260C
Once butter is melted add chopped onions, herbs, seeds, garlic, ½ of the silverbeet and grated apples.
Cook all ingredients until onions become soft, remove from heat and add breadcrumbs, combine and cool.
Once cool blend in food processor, season to taste.
Add breadcrumb mix to pork mince.
Lay pork belly skin side down, spread mince over the belly, ½ cm.
Place remaining silverbeet on one end of belly and roll belly as tight as possible.
Using string to tie belly as tight as possible.
Rub pork with olive oil and sprinkle with salt.
Place in preheated oven, cook at 260C for 25 mins, then 170C for a further 45 mins
Once cooked rest pork for at least 30 mins.
This website is managed by Marriott International Management Company B.V. Marriott Bonvoy trademark is the registered trademark of Marriott International, Inc and its affiliates and are used with permission. All rights reserved.