Stuffed Whole Belly of Pork with Fresh Herbs and Lemon

  • 21/12/11
  • Comments: 0

Christopher Trotter says: This is a great dish, easy to prepare and is excellent cold as well as hot; so perfect for the Christmas period as an alternative to ham (you could always have both!!) The herbs need to have their stalks removed but don’t be too fussy as they are easily discarded when eating the dish. Do try to use fresh herbs but dried will do if fresh are not available.


5 kg/ 11lb Piece of Belly Pork, without the bones
25g/ 1oz sea salt
6 grinds of black pepper
generous sprigs of fresh thyme, rosemary and sage all roughly chopped
6 cloves of garlic, crushed
2 tablespoons olive oil
6 tablespoons honey
juice of 3 lemons


Preheat the oven to high (220°C/425°F/Gas 7)

Place the rolled out piece of belly, skin side down on the work surface and
sprinkle most of the salt and 4 grinds of black pepper all over, leave for a
few minutes.
Rub in the crushed garlic and strew with the roughly chopped herbs.
Roll the meat up into an even length and then tie it up with string. This is
easiest with separate pieces of string just tying along the length.
Rub the olive oil into the meat and sprinkle the rest of the salt and
pepper on to it.
Place in a roasting tin and roast in the hot oven for 10 to 15 minutes.
Then reduce the heat to 150C/ Gas2,cover with foil and roast for 3 to 4
hours, basting with the juices occasionally. For the last half and hour pour
on the honey and lemon juice. Once cooked remove the pork to a board and
with a wooden spoon scrape up the juices and adding a little water to
create a sauce.  Strain and adjust for seasoning, adding some more lemon juice
if necessary.

  • Serve with the meat or you can simply leave the meat in the roasting tin to cool and serve cold.
  • Delicious with mashed potato or buttered pasta and perhaps a green vegetable.