Herb-stuffed roast pork

Herb-stuffed roast pork

Meltingly tender leeks and fresh herbs make this roast something special

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 2¾ hours

Method

  1. Take the pork belly out of the fridge an hour before you start cooking. Mix the herbs and garlic with some olive oil and rub over the flesh side. Roll up the pork and secure with butcher's string. Arrange the leeks in a shallow roasting tin. Put the pork on top and rub with salt and pepper. Add the cider and sage.
  2. Roast for 20-30 minutes or until the crackling starts to pop, and then turn the oven down to 150C/fan 130C/gas 2 and cook for 2 hours. If the leeks look as though they might be about to burn, add a little water. Rest the meat for 20 minutes before carving. Serve with the leeks and any juices.

Per serving

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

Recipe from olive magazine, April 2008.

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Latest comments and suggestions

  • 31 March 2008

    matata commented on this recipe

    what temperature do you start cooking it at?

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  • Binder photo 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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  • 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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  • 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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  • 19 October 2008

    susanmcg rated and commented on this recipe

    4 stars

    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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  • 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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  • 26 March 2010

    John McK rated this recipe

    5 stars

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  • 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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  • 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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  • 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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  • 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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  • 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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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 2¾ hours

Ingredients

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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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