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Stuffed and Rolled Belly of Pork with Fresh Herbs and LemonRoast Pork Belly Recipe

This is a great dish to prepare, and tastes great both hot or cold!

3 kg piece of Belly Pork without bones
15g sea salt
6 grinds of black pepper
Generous sprigs of fresh thyme, rosemary and sage, all roughly chopped.
6 cloves of garlic crushed
2 tbsp olive oil
6 tbsp honey
Juice of 3 lemons

  1. Preheat the oven to a high temperature.
  2. Place the rolled-out piece of belly, with the skin side down, on your work surface. Sprinkle most of the salt and a few grinds of black pepper evenly over the meat. Allow it to rest for a few minutes.
  3. Rub the crushed garlic into the meat and generously scatter the roughly chopped herbs over it.
  4. Roll the meat up tightly and secure it with separate pieces of string, tying along the length.
  5. Massage the olive oil into the meat and sprinkle the remainder of the salt and pepper over it.
  6. Transfer the meat to a roasting tin and roast in the preheated oven for 10 to 15 minutes. Then, reduce the oven temperature to 150°C (gas mark 2), cover the meat with foil, and continue roasting for 3 to 4 hours. Baste the meat occasionally with the pan juices.
  7. During the last half hour of cooking, drizzle the honey and lemon juice over the meat.
  8. Once cooked, allow the meat to rest before slicing and serving.

Once cooked, remove the pork to a board and with a wooden spoon, scrape up the juices, adding a little water to create a sauce. Strain and adjust for seasoning, adding some more lemon juice if necessary.

. This pairs wonderfully with creamy mashed potatoes or buttered pasta, and can be complemented by a crisp green salad or a medley of fresh vegetables.

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