- Home
- Recipes
- Meat and poultry
- Herb-stuffed roast pork
Herb-stuffed roast pork
- olivemagazine
Published: December 19, 2014 at 2:28 PM
Save recipe
Serves 6
A little effort
Total time: 2 hrs and 45 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Our best slow roasted pork recipe is stuffed with sage and parsley and served with leeks on the side. It serves 6 and is simple to cook, just shove it in the oven, sit back and relax
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this herb-stuffed roast pork for Sunday lunch and pair it with our classic Yorkshire puddings and apple sauce, then also discover more roast dinner recipes.
Ingredients
Nutrition
-
6 leeks
trimmed
-
1.5kg pork belly
-
2 cloves garlic
crushed
-
soft herbs (a handful of sage and parsley)
roughly chopped
-
olive oil
-
salt flakes
-
300ml cider
-
4 extra sage leaves
Nutrition: per serving
- kcal685
- fat51.1g
- saturates19.6g
- carbs5g
- fibre2.8g
- protein49.8g
- salt0.95g
Ad
Method
-
step 1
Take the pork belly out of the fridge an hour before you start cooking. Mix the herbs and garlic with some olive oil and rub over the flesh side. Roll up the pork and secure with butcher’s string.
-
step 2
Arrange the leeks in a shallow roasting tin. Put the pork on top and rub with salt and pepper.
-
step 3
Add the cider and sage. roast for 20-30 minutes or until the crackling starts to pop, and then turn the oven down to 150c/fan 130c/gas 2 and cook for 2 hours. If the leeks look as though they might be about to burn, add a little water.
-
step 4
Rest the meat for 20 minutes before carving. Serve with the leeks and any juices.
Authors
olivemagazine
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue