BBQRecipesRoasts

Rolled Pork Belly With Herb Stuffing, Crispy Crackling, Salsa Verde and Spiced Apple Chutney

by Zarina
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Rolled Pork Belly With Herb Stuffing, Crispy Crackling, Salsa Verde and Spiced Apple Chutney

The smells coming from the Big Green Egg BBQ @biggreenegguk BBQ were INSANE!!.. Marinated overnight for maximum flavor in a mix of fresh sage, thyme, rosemary, parsley, garlic, chili, and fennel, applewood smoked for almost 3 hours. This was exceptionally delicious!  The pork belly skin keeps the meat juicy and is scored to give the most insane crispy crackling. 

Rolled Pork Belly With Herb Stuffing, Crispy Crackling, Salsa Verde and Spiced Apple Chutney

Rolled Pork Belly With Herb Stuffing, Crispy Crackling, Salsa Verde and Spiced Apple Chutney

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 2 kg Pork Belly skin on and scored
  • 1½ tsps Fennel seeds
  • 1 tbsp Peppercorns whole
  • A small handful of fresh Sage
  • Small handful fresh Thyme
  • A small handful of fresh Rosemary
  • 15 Garlic cloves crushed
  • 1 Lemon juice and zest finely chopped
  • 1 Large dried Ancho chilli, soaked, deseeded
  • 6 tbsps Olive Oil
  • Small handful parsley
  • Sea salt
  • Applewood chips pre-soaked for smoking on the BBQ
  • SALSA VERDE
  • 50g Parsley
  • 25g Basil
  • 15g Mint
  • 3 tbsp Lemon juice
  • 2 Garlic cloves crushed
  • 6 Anchovies
  • 160ml Extra virgin olive oil
  • 1 tsp Yuzu mustard or Dijon mustard
  • Pinch of salt and freshly ground pepper
  • SPICED APPLE CHUTNEY
  • 900g Tart cooking apples peeled cored, and diced
  • 25g Dried mango chopped fine
  • 450ml Apple cider vinegar
  • 4 cloves garlic crushed
  • 400g Brown sugar
  • 2 Onions chopped fine
  • 1 tsp Mustard seeds
  • ½ tsp Ground nutmeg
  • ½ tsp Ground cloves
  • ½ tsp Ground ginger
  • ½ tsp Cinnamon
  • ½ tsp Ground fennel
  • ½ tsp Smoked paprika powder
  • Sea salt

Instructions

METHOD PORK

  1. Toast the fennel seeds and peppercorns, grind in a spice grinder or a pestle and mortar, set aside 
  2. Add all other ingredients to a food processor, including ground fennel and peppercorns, and blitz to a paste.
  3. Turn the pork skin-side down on a board and massage the paste into the meat. Roll it up and tie in place with string as tightly as you can
  4. Rub fine sea salt all over the surface of the meat and place uncovered in the fridge to dry out overnight
  5. An hour before you are ready to cook, remove pork from the fridge and allow it to come to room temperature. Patting the skin dry with kitchen paper to remove any moisture. You can now run a little more salt on the surface.
  6. Set the BBQ up for indirect cooking, a temperature of 160°C
  7. Pre-soak the wood chips, add the meat to the BBQ grills and leave for 2 hours. Try to keep a constant temperature of 160°C
  8. Check the meat and the internal temperature and then increase the temperature to 225°C leave for another 10 minutes or longer if the skin has not turned to crackle yet
  9. When the crackling forms, remove the meat and rest for 20 minutes before slicing and serve with spiced apple chutney and salsa verde

SALSA VERDE

  1. Blitz all ingredients except salt in a food processor as anchovies are very salty. 
  2. Taste once blitzed and add salt if needed.
  3. Place any remaining salsa verde in an airtight sterilized jar with a little olive oil over the top to keep it fresh in the fridge for a couple of weeks.

SPICED APPLE CHUTNEY

  1. Place all ingredients in a heavy-based saucepan, bring to a boil
  2. Simmer on low for 20 minutes until thick and pulpy
  3. Remove from heat and cool, serve with pork
  4. Place any remaining chutney in a sterilized airtight jar.
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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