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Pork Belly 400g skin on

Braising liquid
Veal stock 1 cup
Red onion 25g finely diced
Vegetable oil 10ml
Red capsicum ½
Tomato 1 (prepared to concasse)
Olive oil 15ml
Garlic, minced ¼ clove
Long red chilli ½ finely diced
Sherry vinegar 15ml
Brown sugar 40g
Salt ¼ tsp

Stuffing
Veal Mince 80 gm
½ egg
Onion ¼ diced
Crisp apple ¼ grated
Thyme leaves 1 tsp
Parsley 1 tsp chopped

1. Combine all farce ingredients thoroughly and set aside covered with cling film.
2. Butterfly the belly as demonstrated
3. Shape veal mixture into a log. Lay inside the belly.
4. Roll the meat up and truss and tie securely with kitchen string
5. Combine all braising ingredients in a baking tray and place the porkbelly skin-side up in the middle of the tray. Make sure the liquid does not cover the skin.
6. Place the tray in a moderate to slow oven (Approx 160°C) uncovered until tender. This may take up to 2 hours – ensure pork is very soft.
7. Remove Belly from baking tray and reserve liquid
8. Reduce braising liquid to a thickened consistency
9. Place pork belly under griller/salamander and grill until crisp and puffed (make sure hoods are on!) Don’t walk away from salamander as pork can burn very quickly
10. Carve and serve pork belly with reduced braising liquor sauce