HERB STUFFED PORK BELLY
Former royal chef Jeff Baker recommends pairing roast pork with fruity flavours to magnify the savoury taste of good-quality meat. Apple sauce is a classic, but stone fruit, figs and sweet berries are also excellent, depending on the season.
SERVES 6
PREP 20 MINS
COOK 2 HRS 30 MINS
✣ 1.8kg boneless pork belly, scored with a sharp knife (ask your butcher to do this if you prefer)
✣ 6 garlic cloves, chopped
✣ Small bunch rosemary, finely chopped
✣ Bunch thyme, leaves picked
✣ 1tsp salt
✣ 1tbsp cider vinegar
✣ Apple sauce and gravy, to serve
PER SERVING
507 cals, 28g fat, 10g sat fat, 0g carbs
1 Heat the oven to 200C fan/Gas 7. Put the pork in
