Stuffed Belly Pork

[tim]

Found the Co-op version V good so made some - cheaper?

But was surprised at the rise of the stuffing - like a soufflé. The egg?

[Hyacinth]

Has to be, Tim. So...was it good? Looks it but can imagine it was a bit of a surprise too

I've always liked the quality of Co-op meat and their belly draft is no exception.

[Mortality]

oh looks lovely, 

[tim]

'Twas as good as theirs - & without the red & white string!!

[PurpleHeather]

I have stopped stuffing belly, instead I now do it the chinese way by slow roasting unrolled on a rack over water so that the meat steams and the crackling crackles. With rolling, I always ended up with the sides of the crackling getting leathery.

You can add herbs to the water which needs to be topped up every half hour or so. and sfuffing can be cooked separately.

Lots of salt and dried mustard rubbed into well scored skin ( A stantley knife (I think they call the craft knives now) works well if any one has not the skill to make their kitchen knives razor sharp.

 

[tim]

Crafty!

Mine was skinless.