Belly pork is sweet and tender with crunchy cracking with a little bit of fat but in a good way. Traditional accompaniments with pork are apples, onions, and of course sage. Think sage and onion stuffing with roast pork and apple Sauce. Pork joints here in Spain are rare and never have the skin left on for crackling. So rashers of belly pork with the skin on is a crackling fest!
Belly pork I just salted and Roasted in the oven.
The apples were cored, cut around their equator and placed in an oven proof dish
They were then stuffed with the following.
two finely diced mushrooms
5-6 cm length of courgette, finely diced
5 slices of Salami
Half an Onion
Large clove of garlic
Small piece of red pepper
One pinch each chilli and black pepper
half a tsp salt.
Big handful of breadcrumbs and lots of olive oil.
Toss all of the above, except the breadcrumbs, into a frying pan and sauté for a few minutes until beginning to soften.
Stir in the bread crumbs then add a little more oil and put onto a plate to cool for a little while.
When the mixture is cool enough to handle push it into the centre of the apples and cover with foil.
Then place into the oven for about 25-30 minutes.
When all was cooked I served mine on some potatoes which had been cut up into small pieces, about 3cm square and boiled then drizzled with olive oil and sprinkled with salt and pepper.
The belly pork over the potatoes and apple beside.
It was rather good.