Herb-stuffed roast pork

Name: Herb-stuffed roast pork
Total time: 2 h 45 min
Yield: Serves 6
Ingredients: 6 leeks, trimmed; 1.5kg pork belly; 2 cloves garlic, crushed; soft herbs (a handful of sage and parsley), roughly chopped; olive oil; salt flakes; 300ml cider; 4 extra sage leaves

Preparation and cooking time
- Total time2 hrs and 45 mins
A little effort
Serves 6

Ingredients

6 leeks, trimmed
1.5kg pork belly
2 cloves garlic, crushed
soft herbs (a handful of sage and parsley), roughly chopped
olive oil
salt flakes
300ml cider
4 extra sage leaves

Method

STEP 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.
STEP 2
Arrange the leeks in a shallow roasting tin. Put the pork on top and rub with salt and pepper.
STEP 3
Add the cider and sage. 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.
STEP 4
Rest the meat for 20 minutes before carving. Serve with the leeks and any juices.