Belly joint (rolled and stuffed)

The one sort of ready prepared element of the pig, was this amazing rolled and stuffed pork belly joint.

Look at the belly! And his friends Mr Apple Sauce and Ms Stuffing

All that was required to do to the meat was to pad his skin dry, then tickle over some white and black pepper, salt, mixed herbs and a little olive oil. High temp roasting occurred for 15mins, followed by a further hour and 10 at about 180.

That was the easy bit, all the other roast dins elements weren't done by me at all. They comprised roast potatoes, roast sweet potatoes, fried savoy cabbage, roast small carrots with red peppers onions and garlic, green beans, Yorkshires and gravy.

Apple sauce was also created. Braeburns were shaved and cut up, put in a saucepan with a little water, brown sugar shaked on and a little cinnamon added. This then cooked down.



Three rounds of belly on my plate. Except I ended up saving one. Also the picture was taken pre-apple sauce addition.

Verdict
Superb. The meat and fat combo in the rounds of pork belly was perfect. Added to the savoury sage and onion stuffing (which had absorbed meatyness flavour), plus the apple sauce, gave an amazing taste. Also all the veg was brilliant. 8.3 out 10.