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INGREDIENTS • 125 g SPAR butter • 1 onion, finely chopped • 2 celery sticks, chopped • 150 g panko or other breadcrumbs • 2 red apples, cored and finely chopped • 200 g bulgur wheat • 200 g SPAR dried cranberries • A handful of fresh parsley, chopped • Salt and pepper • A 1,8-2kg SPAR skin-on boneless pork belly • SPAR Olive oil • Flaky sea salt METHOD Preheat your oven to 160C. Gently fry the onion and celery in the butter until translucent. Add in the breadcrumbs, apple, bulgur wheat, cranberries and chopped parsley. Lay the pork belly skin side down. Season with salt and pepper. Spread the stuffing evenly over the meat, roll up tightly lengthwise and secure at regular intervals with kitchen twine. Score the skin with a sharp knife, if desired. Place the belly roll on a wire rack over a baking tray. Brush the roll with olive oil and rub liberally with sea salt. Roast for 2 hours, then turn up the heat to 220C for 20 minutes to finish the crisping of the skin. Allow to rest for 15-20 minutes before cutting into thick slices. HINTS AND TIPS Stuff and roll the belly a day ahead of time, then wrap and refrigerate overnight. Ask the butcher to cut your pork from the slimmer half of the belly. Save yourself some time and work by buying a ready rolled pork belly, then just unroll, stuff and re-tie. ROLLED PORK BELLY WITH CRANBERRY APPLE STUFFING CHRISTMAS TABLE
