I made the Roast Pork Nipples, I mean, Belly with Sage and breadcrumb stuffing last night and may I say I was pleasantly surprised with the result.
With so little ingredients, this cheap cut of meat was transformed into an impressive roast meal. Because the belly cut is so fatty, the meat did not become dry and it was full of flavour and crispy in all the right places.
The sage stuffing was too easy. I was skeptical about how good it would be. It didn’t have any butter or onions (all it contains is sage, bread and Worcestershire sauce) but it roasted up so nicely and was very tasty. I think the fat must have been soaked up by the stuffing because it ended up so crispy and tasty and the pork itself ended up free from any fatty deposits.
Quite remarkable. I ‘ve eaten pork belly before and nearly passed out from fat over load, but this left no trace of unwanted lipid layers.
So, thanks to Hugh Fearnley Whittingstall for sharing your River Cottage recipe with us.
Here is the link to the recipe: River Cottage
All you need is a pork belly, sage, breadcrumbs, worster sauce and twine.
DON’T FORGET THE TWINE!!!! (like I did).
I was all ready to roast when I realised I’d forgotten to by twine at my last shopping outing. All I had was some plastic string in the drawer…which I was certain would melt and possibly poison us…so I considered using shoe laces to tie up my pig belly. I had some…white too…But I thought it might add some strange flavours to the dish.
So my darling sister – who happened to be at my place when I realised I had no twice – was kind enough to mind the boys and I popped up to the local butcher and bought some twine from him for $1.
I had never done anything like tying up a piece of meat before, and I was a little nervous about the outcome but it worked brilliantly.
Only thing is you need about 2 hrs to get it ready and cook it. It cooks for like 1 1/2 hours. And you only need half of the amount of stuffing he suggests. I through out most of mine.
Oh, and try not pick a day where temps reach 30C. I had to put the air conditioner on to keep our house from becoming one giant roasting oven.
I served mine with some steamed cabbage and roast potats.
I forgot to photograph the meal, so I’ll leave you with this: