Roast Pork Belly Stuffed with Lemongrass, Apple & Cranberry
- Rolled Pork Belly
- 1 Stick Fresh Lemongrass
- 2 Tbsp Dried Cranberries
- 1/2 Apple
- Salt & Pepper
- Roast Potatoes and Greens of your choice.
- 2 Garlic Cloves
Finely mince up the fresh lemongrass and add the chopped apple, cranberries and garlic with salt and pepper to a bowl and mix well together.
Unroll the pork belly if it is rolled up and lay it out flat while putting the stuffing inside and roll back up and tie (If the pork rind is not already scored cut it about 1cm apart through the skin before rolling). After tieing your roast up, roll in olive oil salt and pepper before putting into a preheated oven of 220 degrees fan forced.
Cook at 220 for the first half an hour and then reduce heat to 170 and cook for 1 hour then crank the heat back up to 220 and cook for a further half hour to crisp up the skin. When cooking is finished take out and rest for 5-10 minutes before carving.
Serve with your favourite accompaniment of roast vegies and greens, Enjoy this one it was a winner!