Herb-stuffed roast pork

Latest comments and suggestions

• matata

  31 March 2008

  matata commented on this recipe

  what temperature do you start cooking it at?

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• Sue

  06 April 2008

  Sue commented on this recipe

  Same comment as above. Sure it will be great but!!!!!! Not very helpful for novice cooks. By the way that first post was nearly a week ago - how often do you check this??

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• Clare

  20 April 2008

  Clare commented on this recipe

  Agree with the above comments but i would also like to know how big a piece of belly pork to buy?

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• Tenacityflux

  10 September 2008

  Tenacityflux commented on this recipe

  I would suggest an initial roasting in a hot oven, say 200 degrees, but I haven't tried yet to be sure.

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• susanmcg

  19 October 2008

  susanmcg rated and commented on this recipe

  

  I've used this recipe several times for Sunday dinner. I start cooking with a temp of 250 degrees for 15mins then reduce. I didn't really enjoy it with the leeks so left out. This is so simple to make and my kids love helping to make the herb stuffing. The crushed potatoes make a nice side dish.

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• busybee

  12 November 2008

  busybee commented on this recipe

  Have not tried this recipe yet but would like to. As others have asked, what heat do you start with and as we are teetotal, what suggestions for using instead of the cider? Does the cider help tenderise or is it just for taste? Really fancy having a go at this one.

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• John McK

  26 March 2010

  John McK rated this recipe

  

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• marrog

  05 June 2010

  marrog commented on this recipe

  firstly, teetotal people, there won't be any alcohol left when it's cooked! ethanol evaporates at 70c or thereabouts. If you really refuse to use cider then use apple juice, it will be nice enough but cider will be nicer. You get readymade layers of complexity by cooking with booze you can't really get any other way - that's why so many classic recipes contain alcohol.

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• marrog

  05 June 2010

  marrog commented on this recipe

  secondly, the gaps in the recipe. Hugh F-W suggests that most roasts should be seared initially at 230ish for 30 mins. That said the above person who seared it for 15 mins at 250c has no complaints. You're doing it to start the cracking off, so if at the end it hasn't crackled (and at 150/130 i'm intrigued as to whether it will) then carefully slice it off the joint and stick it back in a hot (230?) oven on a rack over a tray to catch the fat until it does. You'll have plenty of time you could get away with roasting this joint in foil for up to 45 mins if you had to.

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• marrog

  05 June 2010

  marrog commented on this recipe

  Thirdly, for those who are wondering about the size of pork belly piece required, it doesn't really matter. If in doubt, add another hour to the cooking time. Pork belly is the most incredibly forgiving cut of meat, and it is being cooked (after the initial sear) at a really low temperature, with liquid. You could probably cook this for 4 or 5 hours if you really wanted to! It would then be carveable with a spoon!

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• marrog

  05 June 2010

  marrog commented on this recipe

  oops! under 'secondly' I meant "resting" this joint in foil, not "roasting". doh.

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• lizabennet

  04 March 2011

  lizabennet commented on this recipe

  Do I have to cover the meat while it is in the oven?

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http://www.bbcgoodfood.com/recipes/5777/

http://www.bbcgoodfood.com/recipes/5777/

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Ingredients

• 6 leeks , trimmed
• 1½ kg pork belly
• 2 garlic cloves , crushed
• a handful of sage and parsley soft herbs , roughly chopped
• olive oil
• salt flakes
• 300ml cider
• 4 sage leaves

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 2¾ hours

Ingredients

• 6 leeks , trimmed
• 1½ kg pork belly
• 2 garlic cloves , crushed
• a handful of sage and parsley soft herbs , roughly chopped
• olive oil
• salt flakes
• 300ml cider
• 4 sage leaves

Per serving

685 kcalories, protein 49,8g, carbohydrate 5g, fat 51,1 g, saturated fat 19,6g, fibre 2,8g, salt 0,95 g

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