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How To Make Roast Belly Of Pork With Lemon And Parsley Stuffing

This recipe requires white breadcrumbs. These can be made in a food processor or grated using the fine side of your grater.

80g white breadcrumbs
Juice of 2 small or 1½ large lemons and grated zest from half
Half a small onion, chopped finely or grated
2 tablespoons fresh parsley, chopped
Salt and pepper to taste 1.5–2kg boned belly pork

Step 1:
Make the stuffing by soaking the breadcrumbs in the lemon juice and mixing in the zest, onion, parsley and seasoning.

Step 2:
Flatten the pork with the meat side uppermost and spread the stuffing over evenly.
Step 3:
Roll up the meat and secure the roll with string.
Step 4:
Dry the skin of the joint and rub in a little salt.
Step 5:
Roast skin-side up at 220°C/gas mark 7 for 20 minutes, then turn down the heat to 180°C/gas mark 4 and cook for 1½ hours. The meat should be tender and the skin crispy.

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This article originally came from the book 'Good Home Cooking' at How To Books.

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How To Make Roast Belly Of Pork With Lemon And Parsley Stuffing

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