Delicious UK – (01)January 2021

38 deliciousmagazine.co.uk

Stuffedrolledporkbelly

withapples,crispysage

andquincesauce

SERVES12-14.HANDS-ONTIME 40 MIN,

OVENTIME2 HOURS 10 MIN, PLUS CURING

AND RESTING

MAKE

AHEAD

Beginthisrecipeatleast

5 hoursahead.Saltand

stuffthepork up to a day

aheadofcooking.

FOOD

TEAM’S

TIP

Thisrecipeserveslotsbut

thatmeanslovelyleftovers.

Youcanfreezethemeatin

slices,thendefrostinthefridge

andreheatona trayina medium

ovenwitha littlewaterorstock.

EASY

SWAPS

If youcan’tfindquince

paste,usethesame

amountofapplesauce

instead.Insteadofporkandfennel

sausagesusea regularpack and

add 1 tsp fennel seeds.

• 1kgrocksalt


• 2.5kgoutdoorrearedboneless
  porkbelly(skinon;theshorter
  endofthepork should be at least
  20cmwide)


• 4 freshsage sprigs, leaves
  picked


• 5 tbspextra-virgin olive oil, plus
  extra1 tbsp


• 1 tbspseasalt flakes, plus extra
  toserve


• 6 greenapples, halved
  crossways


• 250mlgood-quality chicken
  stock


• 200gquincepaste(membrillo)


• 2 tbsp balsamic vinegar
  
  
  • Roastpotatoesand your favourite
    greens to serve
  
  
  
  

FORTHESTUFFING

• 150gryebread, roughly
  chopped


• 500gporkandfennelsausages,
  casingsremoved, roughly
  chopped


• 50gcurrantsorotherdriedfruit


• 2 freshsage sprigs, leaves finely
  chopped

YOU’LLALSONEED...

• Foodprocessor;kitchenstring;
  deeproastingtinlinedwith
  compostablebakingpaper;
  roasting rack greased with oil

1 Spreadhalftherocksaltoverthe

baseofa deepovendishandputthe

porkontop,skin-sideup.Coverthe

skinwiththeremainingrocksalt,

wrapthedishwellwitheco-wrap

andchillfor3 hoursso the meat will

beslightlycured.

2 Usingdampkitchenpaper,wipe

offallthesaltfromthepork,then

patdrywithfreshdrykitchenpaper.

Usinga sharpknife,scorethepork

skinwidthwaysat5mmintervals.

3 Heattheovento220°C/200°Cfan/

gas7. Forthesagestuffing,put

thebreadina foodprocessorand

whizztofinecrumbs.Addthe

sausagemeat,currantsandchopped

sage,thenpulsetocombine.

4 Chophalfthewholesageleaves,

thenmixwiththe5 tbspoiland

1 tbspsaltflakesina bowl.

5 Set the pork on a dry work surface,

skin-sidedown,witha longside

facingyou.Rubthesageoiloverthe

porkflesh,thenspreadthestuffing

alongthesideclosesttoyouand

rollup.Tieat4cmintervalswith

kitchenstringtoensurethepork

holdsitsshape,thentransfer to the

preparedroastingrack.

6 Puttheapplehalvesinthe

preparedroastingtin,thensetthe

rackholdingtheporkontopofthe

apples.Roastfor35-40minutesor

untiltheporkskinisgoldenand

startingtocrisp.Addthestockto

thepan,beingcarefultoavoid

pouringanyoverthecrispypork.

7 Turntheovento160°C/140°Cfan/

gas3 androastfora further 1 ½

hoursoruntiltheporkskiniscrisp.

Rubtheremainingsageleaveswith

theextraoilandaddtothetinforthe

last 10 minutesofcookingtocrisp

them.Usingtongs,transferthe

sageleavestoa plateandsetaside.

Resttheporkandapples,loosely

coveredwithfoil,for 10 minutes.

8 Meanwhile,makethequince

sauce.Putthequincepaste,

balsamicand2 tbspwaterina pan

overa highheatandcook,whisking

constantly,untilthemixturecomes

totheboil.Simmerfor2 minutesor

untilreducedslightly,thenseason.

9 Sprinkletheextrasaltflakesover

thepork,thensliceandservewith

theroastedapples,crispysage,

quincesauce,potatoesandgreens.

PERSERVING(FOR14)752kcals,

47gfat(15.4gsaturated),56.2g

protein,24.3gcarbs(11.5g sugars),

2.6g salt, 3g fibre

ROLLED GOLD

Isittheslicesofstuffedporkbellyyou’lllovemostorthecrispycrackling?Inchilly

January,botharemorethanwelcome.And,asa beautifulbonus,theroastedapples,sage

and tangy quince sauce add intriguing flavours and textures to this Italian-style classic

ROAST OF THE MONTH

RECIPESAMANTHA COUTTSPHOTOGRAPHNIGEL LOUGHST YLINGKIRSTEN JENKINS