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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rolled pork belly stuffed with sage and onion stuffing. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Rolled Pork belly stuffed with Sage and onion stuffing is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Rolled Pork belly stuffed with Sage and onion stuffing is something which I’ve loved my whole life.

Carefully roll the pork belly and secure with string. Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray. Drizzle the pork belly with olive oil and season with more salt and pepper. Place the pork belly in the oven.

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

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

Place the pork skin side up onto a flat surface and rub the remaining olive oil all over the skin and season generously with salt. 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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