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Monday, September 19, 2011

Roast Pork Belly

Today i am going to blog one of my favorite dishes that is roast pork belly stuffed with apple and celery, this is the ones i done for this evenings R65 two course monday easy dinner at the links, so it's nothing over the top just "GOOD FOOD MADE GOOD"

......for the stuffed belly
1 Pork Belly (ask your butcher to take the bone our, but tell him you would like it as this makes really good spare ribs)
4 granny smith apples
1 bunch of celery (leaves removed)
2 TBSP caraway seeds
2 TBSP crushed garlic
coarse sea salt
black pepper

....for the roasting pan
1 TBSP Juniper berries
2 bay leaves
2 onions
4 carrots
1 cup dry white wine
1 bunch celery
1lt water
oil for frying
1 TBSP sugar

Peel and cut the apples into thin cubes, slice the celery thinly, mix together with all the other ingredients for the pork belly.
Score the skin of the pork belly and rub with salt and extra caraway seeds. Then turn it over and lay the stuffing down the middle of the belly and roll it up tighly.

Best of all is, i didn't even tie the belly, but these were some really good quality pork belly's i see by the stamp on them that they are imports from Germany, we don't get such big & wide pork belly's locally though so you might have to tie it with some butchers twine.

To get the roasting tray ready, cut all the vegetables into big chunks - you don't need to peel anything.
put the stove on and get the roasting tray smoking hot then add the vegetables and then the oil and stir quickly - if you add the vegetables first there is less chance of the oil splashing up and burning you, when the vegetables start to blacken slightly add in the sugar and cook for another 5 minutes, now add in the rest of the ingredients including the wine and water and take it off the heat, put the rolled pork belly ontop of the vegetables and place in the oven at 200 for 2 hours, then put the oven up to 230 for another half hour.

Make sure that the pan doesn't run dry, you always want the same amount of liquid in it that you start with. so top it up, then you can take the liquid with all the vegetables in it and blitz it either with a stick blender or a food processor and then pass it through a sieve and you have a beautiful gravy, if it is to thin add a slice or two of brown bread and blitz again.

and that's it bon appetite.

I served it with roasted potatoes and country vegetables with butter and fresh oregano

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