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Pork belly roll

Recipe from: 7/16/1992 12:00:00 AM
Ingredients 11
Servings 6


  • 3
    deboned pork belly
  • salt and black pepper
  • 1
    large onion, finely chopped
  • oil
  • 250
    stoned prunes, soaked briefly in boiling water
  • 300
    soft breadcrumbs
  • 60
    finely chopped fresh parsley
  • 1
    lemon (juice and rind)
  • 250
    hot meat stock or water


This dish can be cooked in a saucepan or in the oven. Remove the rind and season the meat on both sides with salt and black pepper. Sauté the onion in a little oil until soft. Drain the prunes and chop finely. Blend the onion and the prunes with the remaining filling ingredients. Place the pork belly, fatty side facing down, on a clean surface. Spread the filling over the meat. Roll the meat up lengthways and secure with pieces of string at 1 cm intervals. If preparing in a saucepan, brown the meat roll in a little oil. Add the meat stock, cover and simmer slowly for about 90 minutes or until the meat is tender and cooked through. If preparing in the oven, preheat to 160 ºC (325 ºF). Place the meat in a large ovenproof dish, add the meat stock, cover and bake for about 90 minutes, removing the lid for the last 20 minutes of the baking time, until the meat is nicely browned and tender. Pour off most of the fat and make a gravy from the pan juices. Serve with vegetables. Serves 6.

Read more on: bake  |  pork

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