A Festive Pork Belly Recipe with Salami

Ready for a showstopper dish that’s sure to impress your guests? This recipe brings together tender pork belly with a deliciously crispy crackling, stuffed with a savoury blend of pork salami. It's a delightful combination of textures and flavours, perfect for a special dinner or a festive gathering.

Ingredients:

  • 1.5 kg loin pork boned and rolled
  • 1 cup sliced Goose on the Loose Pork salami with fennel and garlic
  • 20 grams butter
  • 1 tbsp extra virgin olive oil
  • 1 red onion chopped
  • 4 cups white fresh breadcrumbs
  • ½ cup dried apricots chopped
  • ½ cup dried cranberries chopped
  • 1/3 cup pistachios chopped
  • ¼ cup sage leaves chopped
  • 2 eggs whisked
  • Salt and pepper to taste
  • Coarse salt and Vegetable Oil for the rind

Instructions:

  1. Pat dry the roast with a paper towel. Untie and unroll the pork.
  2. Place the pork skin side up on a rack in a baking dish, uncovered. Refrigerate overnight to let the rind dry out.
  3. The next day, heat the butter and oil in a frying pan over medium heat. Add the chopped onion and salami and sauté, stirring occasionally for about 5 minutes or until the onion is softened.
  4. Transfer the mixture to a bowl and add the breadcrumbs, dried fruit, pistachios, sage, and eggs. Mix everything together and season with salt and pepper to taste.
  5. Take the pork out of the fridge and place it, meat side up, on a board. Spread the stuffing evenly over the pork. Then, roll it back up and secure it tightly with kitchen twine.
  6. Place the roast on a rack and pour boiling water over the rind. This step helps achieve perfect crackling. Pat it dry with a paper towel afterward.
  7. Rub the rind with vegetable oil and generously sprinkle it with salt. Line a baking dish with parchment paper and place the rack inside. Set the pork on top of the rack.
  8. Bake in a preheated oven at 240°C for the first 50 minutes, until the rind crackles. Then, reduce the heat to 180°C and continue cooking for 30-35 minutes per kilogram, adjusting the time based on your preferred level of doneness.
  9. After cooking, let the roast rest for 10 minutes before removing the crackling and slicing the meat. Serve it warm with the crackling on the side.