This year’s Christmas menu doesn’t have to be the same as last year. While some of you may be aghast at the idea of not cooking a traditional bird, many households are creating new traditions with the food they serve over the festive season.
If phenomenal porky portions are your thing then this very recipe could spark joy for you. It has real table appeal with its intricate trying, crisp crackling and satisfying swirl of stuffing.
- 1 Whole Saddleback pork belly
- 500g Saddleback pork mince
- 2 Sprigs of sage
- 2 tbsp Ground allspice
- 2 tbsp Ground cloves
- 1 Clove of garlic, chopped
- 1 tbsp Chili flakes (to taste)
- 3 tbsp Dijon mustard
- A couple of springs of rosemary, chopped
- 10g Pure sea salt
Preheat the oven to 190C.
Remove the ribs from the belly. Take a sharp knife and make an incision under the bones, slide the knife under the set of ribs and remove cleanly from the belly.
Score the belly then place it skin side down. On the flesh side of the pork belly, spread the dijon mustard, rosemary, and a little bit of sea salt over the meat.
For the pork stuffing, in a bowl add all the spices, 10g salt, chopped sage and garlic to the pork mince then mix together.
Take the pork mix and make a sausage evenly down the middle of the belly, running all the way to the end. Roll the belly over the top of the sausage and lightly press the joint together.
Starting from the middle of the belly, tie the joint together, working down one end and then to the other (this stops the filling being squeed out).
Place in a roasting dish and roast for an hour and a half at 190C.
Remove from the oven and leave to rest for around 10 minutes, then slice and serve.