Herb Stuffed Roast Pork from Olive Magazine April 2010 |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I don’t make or like crackling anyways, however do not eat crackling and remove all visible fat to make slimming world friendly. Approx 3 syns per serving serves 6 Ingredients:
25 g sage (roughly chopped) |
25 g parsley (roughly chopped) |
2 garlic cloves (crushed) |
1 1/2 kg pork belly |
6 trimmed leeks |
300 ml cider |
4 sage leaves |
salt and pepper |
Directions:
1. Heat oven to 200/ gas mark 7,
2. Mix the parsley, sage and garlic and rub all over the flesh, roll up pork and tie with butchers string.
3. Arrange the 6 trimmed leeks in roasting tin place pork on top of the leeks and rub with salt and pepper.
4. Roast for 20-30 minutes uncovered until crackling starts to pop and then turn down the oven to 150/ gas mark2 and cook for 2 hours. If the leeks look a little charred add some water.
5. Rest the meat before carving and serve with the leeks.
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