Roasted Belly of Pork with Soughdough and Apple Stuffing
- 6 lbs Brined Pork Belly, skinless and organic
- Sourdough Stuffing, see recipe
- 2 cups Cider Jus
- Sauteed Apples, see recipe
- Salt and White Pepper
Roasted Belly of Pork
- Pre-heat a convection oven to 275°f.
- Using a paper towel, completely dry the pork belly.
- Place pork belly fat side down.
- Place the stuffing in the middle of the pork belly and roll the pork around the stuffing.
- Using butcher twine, truss the roast every 1 ¼ “, making sure it’s tight and secure.
- Place pork roast on a roasting rack atop a flat baking sheet.
- Place pork into the oven and allow to roast @ 275°f for 1 ½ hours.
- Increase heat to 325°f and allow to roast for 1 hour.
- Increase heat to 350°f and allow to roast for 1 hour or until dark golden brown and crispy.
- Allow the roast to cool for at least 20 minutes.
- Once roast has cooled, remove trussing, slice, and garnish with apples and cider jus.
1 loaf Sourdough Bread, diced ½ “
½ cup Carrots, diced ¼ “
½ cup Celery, diced ¼ “
½ cup Onions, diced ¼ “
½ cup Leeks, diced ¼ “
1 cup Sauteed Apples, see recipe
4 tb Sage, chiffonade
2 ea Garlic Heads, split
2 bnch Sage, whole
2 bnch Thyme, whole
2 bnch Winter Savory, whole
¾ lb Butter, unsalted
2-3 cups Brown Chicken Stock
1 oz Olive Oil
Salt and White Pepper
- In a thick bottom sauce pan, place butter, garlic, all the whole herbs, and a pinch of salt and pepper.
- Place pan over medium heat and allow butter to melt.
- Let butter “simmer” to infuse all the aromatics, about ten minutes. (Note: Do not let butter brown)
- Strain butter and reserve.
- Place diced bread in a bowl, and pour strained butter over the bread and toss to coat thoroughly. Season with salt and pepper to taste.
- Spread diced bread on a baking sheet and place in a 350°f oven for approximately 20-25 minutes, or until rich golden brown.
- Pull bread from oven and allow to cool.
- In a sauté pan over medium heat, place olive oil and allow to heat.
- Saute onions until tender, then add celery and carrots.
- Cook the vegetables until slightly crunchy then add leeks and allow to wilt.
- Adjust seasoning with salt and pepper, remove from the pan and allow to cool.
- Place toasted bread, vegetables, chiffonade sage, and sautéed apples in a large bowl and begin to moisten with the chicken stock. (Note: This will need to be done in stages, allowing the stock to be absorbed into the bread…be careful not to over moisten, bread should still be slightly firm.)
- Adjust seasoning with salt and white pepper.
Brine for Pork
1 ¾ cups Kosher Salt
1 1/3 cups Sugar
1/8 cup Juniper Berries
1/8 cup Allspice
2tb Coriander Seeds
½ bu. Thyme
2 sprigs Rosemary
4 ea. Bay Leaves
2 ½ gal. Water
- Combine all ingredients and bring to a boil.
- Chill brine.
- Add pork and brine for 2 days. Remove the pork to trays with parchment and allow to dry.
Yields: 1 ¾ quarts
5 qt Fresh Apple Cider
1 qt Apple Cider Vinegar
2 qt Brown Poultry Stock
- In a thick bottom sauce pot place apple cider and vinegar and reduce by ¾.
- Add brown poultry stock and reduce by ½.
- Adjust seasoning if necessary, with salt.
- Note: if the jus is not viscous enough add a little arrow root to thicken, a very small amount.
Pan Roasted Apples
4 ea. Matsu or Fuji Apples
1 T. Sugar
3 T. Butter
- Peel and core apples.
- Cut apples into 6 wedges depending on size of the apples.
- In a warm sauté pan, heat butter making sure that the butter does not burn.
- Add apples and sauté.
- Add sugar and white pepper.
6. Sauté until apples are lightly brown and glazed.