STUFFED ROLLED PORK

Makes: 1 roast

Prep time: 3 hrs 45 mins

INGREDIENTS

1 kg pork belly, trimmed and butterflied 600 g pork loin

1 cup dried cranberries 1/4 cup brandy 1/2 cup orange juice 3/4 cup sugar

2 firm nectarines, chopped finely 1 apple, chopped finely

1/4 cup macademia nuts, finely chopped Salt and pepper

METHOD

1. Place cranberries in brandy and juice and leave to hydrate overnight. Place the cranberries with all the liquid in a pot and bring to boil. Add sugar and simmer until sauce is thick and syrupy. Separate the berries and syrup, reserving the syrup.

2. Preheat oven to 200°C. In a bowl, mix cranberries, nectarines, apple and macademia nuts. Place in fridge for 15 minutes.

3. Place pork belly on a clean surface, skin side down, season with salt and black pepper. Spread fruit and nut filling mixture all over, then place the seasoned pork loin across the middle of the belly. Roll up pork belly and tie up using strings. 4. Rub salt on the skin of pork belly, place in roasting tin and roast for 20 minutes or until skin begins to crisp. Turn oven down to 180°C. Roast pork, covered with foil for 3 hours. Remove foil, brush the cranberry syrup all over and return to oven for another 15 minutes. Remove and leave to rest for 10-15 minutes before carving. Serve with grilled peaches and herbs.