Cranberry and almond stuffed balsamic pork belly recipe

Cranberry and almond stuffed balsamic pork belly recipe with roasted tomatoes

Serves 4–6

Prep time 10 minutes

Cooking time 1 hour 30 minutes

1.1 kg Murray Valley Pork seasoned pork belly roast with cranberry and almond stuffing

1/4 cup (60 mL) balsamic vinegar

1/3 cup (80 mL) honey

800 g baby roma or cherry tomatoes on the vine

1 1/2 tbsp olive oil

1 clove garlic, crushed

1 tbsp extra balsamic vinegar

Mixed leaves to serve

 

  1. Preheat the oven to 170ºC fan-forced/190ºC conventional.
  2. Whisk together the balsamic vinegar and honey in a small bowl. Place the pork in a baking dish and brush with the vinegar and honey glaze. Roast for 1 1/2 hours, basting regularly, or until pork is cooked through and well glazed.
  3. Place the tomatoes flesh side up on a baking tray. Combine the oil, garlic and balsamic vinegar in a small bowl and brush over the tomatoes. Roast in the oven for 1 1/2 hours with the pork.
  4. Remove the pork from the oven and allow to rest for 15 minutes. Remove the string and cut into thick slices. Serve with the tomatoes and a simple green salad.

See more pork belly recipes

Learn more about Murray Valley Pork

 

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