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No.1 Free Range Unsmoked English GammonTypical weight 0.9kg
Typical weight 0.9kgItem price
£14.02 each est.Price per unit
£15.50/kgIf you're looking for a new recipe for a Sunday roast, this porchetta-style pork belly is perfect. It's packed with flavour and goes down a treat with all the family.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Pat the pork belly dry with kitchen paper and if you haven’t done so already, score the skin deeply at 1.5cm intervals. Make 3 even, deep cuts into the flesh-side, without cutting into the fat. Season, then rub with the fennel seeds, chilli flakes and finely grated zest of 1 lemon. Allow to stand at room temperature for 30 minutes.
To make the stuffing, warm 2 tablespoons oil in a heavy-based frying pan and cook the sliced fennel over a medium heat for 10 minutes, partially covered, until soft and brown. Uncover and cook over a medium heat for 15-20 minutes, stirring often, until sticky and caramelised. Add the herbs, chopped garlic and pine nuts. Cook for 5 more minutes, then stir in the breadcrumbs, raisins, and the juice of the zested lemon. Spoon onto a large plate and leave to cool completely.
Preheat the oven to 150 degrees C, gas mark 2. Press the cooled stuffing onto the flesh side of the pork belly and tightly roll widthways so that it only just closes up. Tie securely with cook’s string. Place the tied joint on top of the quartered fennel, in the centre of a large, deep roasting tray. Place the potatoes and remaining 2 lemons, roughly chopped, around the meat with the halved garlic bulb and bay leaves, drizzling them all with the extra 200ml oil. Roast for 2 hours 45 minutes, uncovered, tossing the potatoes halfway through, until everything is tender.
Remove the joint and garlic to a plate and rest under foil for 30 minutes. Turn the oven up to 250 degrees C, gas mark 9. Toss the potatoes and roast for another 10-15 minutes. Return the pork to the pan and roast for a final 20 minutes or so, turning if necessary, until the skin has crackled and puffed up. Set aside to rest for a few more minutes. Squeeze the roasted garlic from the bulb and mix into the potatoes. Remove the string and crackling, then cut the pork into slices. Serve with the crackling and the potatoes sprinkled with the reserved fennel fronds. Delicious with some seasonal green vegetables.
Typical values per serving when made using specific products in recipe
Energy | 3,306kJ/ 791kcals |
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Fat | 44.1g |
Saturated Fat | 12.7g |
Carbohydrates | 53.2g |
Sugars | 7.5g |
Fibre | 5.2g |
Protein | 45.3g |
Salt | 0.5g |
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£14.02 each est.Price per unit
£15.50/kg0 added
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£1.60Price per unit
48.5p/10g0 added
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£1.70Price per unit
63p/10g0 added
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£1.70Price per unit
42.5p each0 added
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80p/100ml0 added
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80pPrice per unit
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80pPrice per unit
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£39.50/kg0 added
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£1.70Price per unit
85p/100g0 added
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£5.34/10g