Rolled Slow Roast Pork Belly

Rolled Slow Roast Pork Belly

Ingredients
Roughly 2kg Pork Belly (with the skin scored)
250g Minced Pork
50g Breadcrumbs
5-7 Dried Apricots finely chopped
1 Medium Onion finely chopped
2 tbsp Mixed Dried Herbs
2 tbsp Chopped Fresh Parsley
1 Egg
Seasoning (maldon sea salt & black pepper) and olive oil
Some string to tie up the Rolled Pork Belly

Method

1. Cook the onions in a little olive oil until translucent
2. In a medium bowl put the sweated onions, chopped apricots, herbs (dried and parsley), seasoning, egg and mix together with your hands (this is like a stuffing mix)
3. Spread out the Pork Belly skin side down and put the 'stuffing mix' down the centre of the Belly so you can roll the Belly with the stuffing in the middle. Roll the belly and tie up with the string. Place the rolled Pork Belly in a roasting tin and rub in a generous amount of malden sea salt and olive oil to the skin
4. Place in a preheated oven at 200c (fan for 30 minutes) then turn down to 160c for a further 2 1/2 hours.
5. Then turn up the heat to 200c for 30 minutes to crisp the crackling.