The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: SallyintNorth on February 27, 2012, 04:47:44 pm
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On the butchery course I decided to bring my belly home to try a rolled, stuffed, slow- or pot-roast. We love pot-roast rolled lamb breast cooked on apricots, so I'm looking to achieve the porcine equivalent.
Anyone done a good one can share a recipe or any tips?
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You can use the stuffing I used here for belly pork too, not sure you'd need to wrap it in bacon, it'll have plenty fat:
http://www.accidentalsmallholder.net/diary/pork-fillet/ (http://www.accidentalsmallholder.net/diary/pork-fillet/)
It should be roasted long and moderate (~160-180C), removing the liquid fat regularly, or roast on a rack. Glaze with honey 30 mins before the end. :yum:
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I kinda made one up :D
Go for cous cous as your 'base' and mix it with roasted peppers, onions (any veg you fancy really) but roast them with a bit of olive oil and some herbs mix with the cous cous and use that to stuff it (it helps the inside stay really moist) and instead of a honey or mustard glaze use a balsalmic vinegar glaze one :yum:
Mediteranian slow roasted belly of pork - done (as Mr Ramsey would say) ;) :D :thumbsup:
I'll have a look in my LIPS book for you later though - there must be a few in there too.
HTH
Karen :wave:
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I made 'Fruity Stuffed Belly Pork' http://www.accidentalsmallholder.net/forum/index.php?topic=21721.msg208524#new (http://www.accidentalsmallholder.net/forum/index.php?topic=21721.msg208524#new) with thanks to all for ideas that mostly all got incorporated, one way or another!