Stuffed Pork Belly
Pork belly is a must for Christmas, but don't forget to stuff it with delicious stuffing!
Stuffed Pork Belly
Pork belly is a must for Christmas, but don't forget to stuff it with delicious stuffing!
- Serves: 6
- Prepare: 10 Minutes
- Cook: 5 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 2kg organic boned pork belly
- 250g organic sausage meat
- 4 tbsp, olive oil
- 1 onion, peeled and finely chopped
- handful of finely chopped parsley
- handful of finely chopped thyme leaves
- 10 finely chopped sage leaves
- 140g chopped dried apricot
- 1 tbsp sea salt
- 2 tbsp clear honey
Method
- Pour 1 tbsp of the oil into a small frying pan over a medium heat. Once hot, add the onion and cook until golden
- Place the sausage meat in a big bowl and add the herbs, apricots, cooked onion and the rest of the olive oil. Mix well
- Lay the pork belly skin up on a board and, with a sharp knife, score the skin. Rub the sea salt into the skin and massage in well, making sure it gets into all the scores. Turn the belly over, sprinkle this side with seasoning then glaze it with the warmed honey until it’s well covered
- Spoon the stuffing onto the pork belly in a line, just in from one of the short edges. Fold the end over the stuffing then roll the whole thing up. Secure with string
- Place on a wire rack over a roasting dish and chill in the fridge for 24 hours. This lets the skin dry out (so you get amazing crackling) while the stuffing flavours the meat
- Heat the oven to 200°C. Take the pork belly out of the fridge to come up to room temperature, drizzle it with the rest of the oil and season with salt
- Place the pork in the oven and cook for 30 minutes, then turn the oven down to 170°C and continue cooking for 4 hours. When that time’s up, turn the oven back to 200°C and cook for the remaining 30 minutes
- Resting this joint is crucial, once cooked take it out of the oven and keep it warm while letting it rest for 20 minutes
- We suggest serving alongside boulangère potatoes and buttered cabbage
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.