Rolled Pork belly stuffed with Sage and onion stuffing
Rolled Pork belly stuffed with Sage and onion stuffing

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, rolled pork belly stuffed with sage and onion stuffing. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Rolled Pork belly stuffed with Sage and onion stuffing. Put your Pork belly joint on a cutting board skin side up and evenly score, right through fat down to meat, this is very important if you want crispy crackling. Turn the belly pork over, score into flesh diagonal, add seasonings salt and pepper. Get stuffing and spread over pork belly evenly until covered.

Rolled Pork belly stuffed with Sage and onion stuffing is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Rolled Pork belly stuffed with Sage and onion stuffing is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook rolled pork belly stuffed with sage and onion stuffing using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Rolled Pork belly stuffed with Sage and onion stuffing:
  1. Take 1 pork belly joint 1.002 kg
  2. Take 1 pkt of sage and onion stuffing mix 179g
  3. Make ready 420 ml hot water
  4. Get 1 non of butter
  5. Prepare Salt and pepper
  6. Get Olive oul

Place the pork belly in the oven. Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides. Season it, on all sides, with kosher salt and black pepper. Turn over pork and place, skin-side down, on a clean dry board.

Steps to make Rolled Pork belly stuffed with Sage and onion stuffing:
  1. Mix the stuffing with 420 ml of hot water add a nob of butter and allow to cool.
  2. Make sure Joint is Thoroughly dry on the skin side. Put your Pork belly joint on a cutting board skin side up and evenly score, right through fat down to meat, this is very important if you want crispy crackling.
  3. Turn the belly pork over, score into flesh diagonal, add seasonings salt and pepper.
  4. Get stuffing and spread over pork belly evenly until covered.
  5. Using string tie the belly up along the joint evenenly, place in a baking tin, rub sea salt all over the joint, then pour olive oil or vegatable oil over the skin.
  6. Preheat oven to 200c place degrees, place joint in the oven at on the top shelf for 20 minutes, to rotate joint after 10 minutes, so that skin starts to crisp evenly.
  7. After 20 minutes turn down the eat in the oven to 170 degrees, cook slowly for 1 hr 30 minutes, check to see if skin is hard, check to see if juices run clear, no blood.
  8. Take out of the oven and leave to rest for at least 10 minutes.
  9. Slice and add vegatable of your choice with gravy and apple sauce, (optional)

Season it, on all sides, with kosher salt and black pepper. Turn over pork and place, skin-side down, on a clean dry board. Slice through thickest part of pork horizontally, without cutting all the way through. Open out to form one large piece. Press herb and garlic stuffing along centre of pork.

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