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Ingredients
Prepare the cracking
- 2500 g boneless pork belly (see Tips)
- sea salt to sprinkle
Prepare the stuffing
- 2 eschalots cut into halves
- 20 g unsalted butter
- 100 g pancetta diced
- 80 g raw macadamia nuts
- 100 g dried figs
- 150 g pork sausage casing removed
- 1 tsp fresh rosemary leaves
- 1 tbsp fresh parsley leaves
Stuffing the pork
- 1 - 2 pinches sea salt plus extra to season
- 1 - 2 pinches ground black pepper
- olive oil to drizzle
- Nutrition
- per 1 portion
- Calories
- 1855.2 kcal / 7762 kJ
- Protein
- 35.2 g
- Fat
- 185 g
- Carbohydrates
- 11.9 g
- Fibre
- 2.4 g
- Saturated Fat
- 65.9 g
- Sodium
- 346.8 mg
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