Serves: 4-6
What You’ll Need:
- 1kg piece of pork belly (good quality and skin scored)
For the Stuffing
- 1 pouch of Merchant Gourmet Superseed Mix
- 1 onion, grated
- 1 bunch sage, chopped
- 2 sausages
- 2 eggs, beaten
For the Apple Sauce
- 500g of bramley apples, cored, peeled and chopped
- 50g sugar
- 50ml water
What To Do:
- Preheat the oven to 200C. Take the pork belly, sprinkle generously with salt and pepper, drizzle with olive oil and rub in.
- Place in a tray and pop in the oven for 30/40 minutes until the skin has started to puff up and ‘crackle’. Then turn the heat down, add 1/2 cup of water, then cover with foil and roast for 3 hours.
- Whilst the pork is cooking you can make the stuffing. Take the sausages and cut a tiny incision down the side, squeezing only the meat into a bowl. Add the Superseed Mix, grated onion, chopped sage and beaten eggs.
- Season and mix well, before rolling into balls. Pop the tray in the oven for the last 30 minutes of cooking.
- Finally, make the apple sauce. Place the apples, sugar and water in a saucepan, bring to the boil then turn down and simmer for 15 minutes.
- When everything is ready, simply slice the pork, and serve with the apple sauce and stuffing. I also love adding some deep green cabbage and roast carrots.
Credit: Recipe created by Sophie Michell for Merchant Gourmet.