Rolled Pork Belly with Jungle Oats Granola Stuffing
A crunchy showstopper that will make your heart sing!
Time: 2 hours, 30 minutes
Recipe by: Nicole Snelling
1 deboned pork belly, about 1-1.5kgs
¾ Cup Jungle muesli granola
1 red apple, grated
1 Tbsp maple syrup
10g fresh sage, finely chopped
10g fresh parsley, finely chopped
zest and juice of one orange
salt and pepper, to taste
1. To prepare the stuffing, add the jungle muesli into a food processor and pulse for 2-3 seconds, until the granola has been made slightly finer.
2. Add the granola to a mixing bowl and add the grated apple, chopped sage, zest and juice of the orange, maple syrup, salt and pepper.
3. Mix the ingredients to combine and set the stuffing aside to absorb some of the fruit juices.
4. Preheat the oven to 180°C and score the skin of the pork belly.
5. Lay the pork belly lengthways with the skin side down on a clean work surface. Spread the stuffing evenly of the belly. Roll the belly up and secure it using butcher string or skewers.
6. Place the belly onto a roasting dish and place into the oven to cook for 1 ½ hours, then turn the oven up to 220°C and let the pork belly roast for another 25-30 minutes, allowing the fat to crisp up.
7. Once the belly has cooked, remove the butcher string or skewers, slice up and serve with some garlic roasted potatoes or salad of your choice.
Chefs Tip: Be careful not to make the granola too fine for the stuffing, you want to keep some texture in your stuffing.
Allow the granola to absorb the fruit juices in the stuffing, this will make the stuffing more pliable and easier to handle.