[SallyintNorth]

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?

[Dan]

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/

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. 

[HappyHippy]

I kinda made one up 
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 
Mediteranian slow roasted belly of pork - done (as Mr Ramsey would say) 

I'll have a look in my LIPS book for you later though - there must be a few in there too.
HTH
Karen 

[SallyintNorth]

I made 'Fruity Stuffed Belly Pork' 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!