Herb Stuffed Roast Pork from Olive Magazine April 2010

Submitted by cakeinmyface

"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"

 

• Ready In: 2hrs 40mins
• Ingredients: 8
• 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.