Herb-Stuffed Roast Pork
Ingredients
1.5kg Pork
Belly
6 Leeks, trimmed
2 Cloves of Garlic, crushed
Handful of Sage and Parsley, chopped
Olive Oil
Salt Flakes
300ml Cider
4 Sage Leaves
Method
Preheat oven to 200C/Gas Mark 8. Mix the herbs and garlic with some olive oil and rub over the flesh side of the meat. Roll up the pork and secure with butchers string. Arrange the leeks in a shallow roasting tin and place the pork on top, rub with salt and pepper. Add the cider and sage.
Roast for 20-30 minutes until the crackling starts to pop, then turn the oven down to 150C/Gas Mark 2 and cook for 2 hours. Add a little water if the leeks look like they may burn.
Rest the meat for 20 minutes before carving. Serve with the leeks and any juices.
Source: Olive Magazine
