Herbed Rolled Belly Pork with Cider Sauce
Ingredients
- 1 piece of belly pork, roughly 12 inches long
- 1 tablespoon sea salt
- 4 garlic cloves, crushed
- 2 tablespoons each freshly chopped sage, rosemary, oregano and thyme
- 2 tablespoons olive oil
- 20 grindings black pepper
- 2 large onions
- 500ml strong or vintage cider (genuine farmhouse, if available)
- About a cupful of vegetable stock
Method
Using a sharp knife, remove any bones from the belly pork and trim any excess, dense fat from the underside. Score the skin carefully, taking care not to cut too deep.
Mix together the garlic, herbs and black pepper in a bowl, then spread evenly over the underside of the pork. Roll the meat up and secure with skewers while you tie it off with fine string every two inches.
Rub the skin with a little olive oil then sprinkle generously with sea salt.
Halve the onions, place cut side down in a roasting pan, place the pork on top and roast in an oven preheated to 190°C / gas mark 5 for 30 minutes. Reduce the heat to 180°C / gas mark 4 and cook for a further three hours, placing a piece of foil over the top if the crackling shows signs of burning.
Remove to a warmed serving dish and allow to rest for 30 minutes.
Meanwhile pour the cider and vegetable stock into a pan and reduce by half over a high heat. Deglaze the roasting pan with the reduced liquid, mashing the roasted onions well, then strain back into the saucepan. Check the seasoning and serve with the pork.
From the October 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)